Roasted White Sweet Potatoes
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Add as Google Trusted SourceThese roasted white sweet potatoes have crispy, golden edges, tender centers and plenty of savory flavor. With just 10 minutes of prep, they’re an easy side dish for any meal!
My roasted sweet potatoes are a staple in our house, and I usually make a batch at least once a week. Lately, I’ve been having fun switching things up with different varieties, and these roasted white sweet potatoes have quickly become a new favorite.
The mix of paprika, garlic, cumin and oregano is what really makes these for me. It gives the potatoes so much savory flavor, and I love how they get crispy on the outside while staying tender in the middle. Let’s just say a few bites always disappear straight from the baking sheet!
Table of Contents
Why You’ll Love This Recipe
- Easy to make: Just chop, season and roast. You only need about 10 minutes of hands-on prep.
- So versatile: Pair them with my apple cider vinegar grilled chicken or baked chicken breast for an easy dinner, or add them to a breakfast bowl with eggs and avocado.
- Great for meal prep: Roast a batch ahead of time so you have an easy side ready to reheat.
What Are White Sweet Potatoes?
White sweet potatoes are sweet potatoes with white or cream-colored flesh. Depending on the variety, their skin can be light tan or reddish-purple. Hannah and O’Henry are examples of pale-skinned varieties, while Murasaki sweet potatoes have purple skin and pale flesh.
Compared with orange sweet potatoes, white-fleshed varieties generally have a firmer, drier texture. The sweetness varies by variety, but many have a mild, slightly nutty flavor that works well with savory seasonings.
For this recipe, look for sweet potatoes labeled white, Hannah, O’Henry or Japanese/Murasaki, checking the flesh color when it’s listed. The color of the skin alone won’t always tell you what’s inside!
Ingredients Needed
- white sweet potatoes – you’ll need 1½ pounds, scrubbed and cut into even 1-inch cubes. Choose firm potatoes without soft spots. You can peel them or leave the skin on.
- olive oil – helps the seasonings coat the potatoes and encourages browning as they roast.
- spices + seasonings – paprika, garlic powder, onion powder, cumin, dried oregano, fine sea salt and black pepper give these potatoes plenty of savory flavor. Add the optional cayenne pepper if you like a little heat!
How to Make Roasted White Sweet Potatoes
Step 1: Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper. Scrub the sweet potatoes and cut into even 1-inch cubes. Pat dry, then toss with olive oil and all the seasonings until evenly coated.
Step 2: Spread the potatoes on the baking sheet in a single layer, leaving space between the pieces. Roast for 15 minutes, flip, then roast another 10–15 minutes, until fork-tender with crispy, golden edges. Taste and adjust the seasoning. Serve warm.
Brittany’s Tips
- Cut the cubes even: Aim for 1-inch pieces so they cook at about the same rate. Larger chunks may need more time.
- Dry them well: Pat the potatoes dry after washing so excess moisture doesn’t get in the way of browning.
- Give them room: Spread the cubes out with a little space between them. If your pan feels crowded, use two baking sheets.
- Check the centers: Golden edges are a good sign, but the potatoes should also be fully tender when pierced with a fork. Add a few more minutes if needed.
How to Serve White Sweet Potatoes
These white sweet potatoes are easy to work into all kinds of meals. Here are a few ways to serve them:
- With your favorite protein: Pair them with my baked chicken breast, air fryer salmon or turkey burgers and a green veggie.
- In a breakfast bowl: Add scrambled or fried eggs, sautéed spinach and sliced avocado.
- In a lunch bowl: Combine with rice, chicken or chickpeas, crunchy greens and your favorite dressing.
- With a dip: Serve with ketchup, a yogurt-based dipping sauce or a little hot sauce if you like extra heat.
How to Store and Reheat
To store: Transfer leftovers to a shallow airtight container and store in the refrigerator for 4-5 days.
To reheat: Warm in a 400°F oven in a single layer until hot throughout, checking after about 10 minutes. You can also reheat them in a skillet with a little oil. The microwave works for convenience, but the edges will be softer.
For meal prep: Roast a batch ahead of time and refrigerate in individual portions to add to lunches or serve alongside a quick protein.
Frequently Asked Questions
Check the sweet potato section at your grocery store, a farmers market or an Asian grocery store. They may be labeled white sweet potatoes, Hannah, O’Henry or Japanese/Murasaki sweet potatoes. Availability and labels vary, so look for a description of white or cream-colored flesh.
No! The skin is edible, so you can leave it on as long as you scrub the potatoes well. Peel them if you prefer a smoother texture.
Yes, orange sweet potatoes can be roasted with the same seasoning blend. Their texture will be a little softer and moister. Start checking at the same time and roast until fork-tender with browned edges.
More Sweet Potato Recipes
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Roasted White Sweet Potatoes
Ingredients
- 1½ lbs white sweet potatoes, scrubbed and cut into 1-inch cubes
- 1 Tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- Chopped fresh parsley, optional for serving
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Scrub the sweet potatoes, peel if desired and cut into even 1-inch cubes. Pat dry with a clean kitchen towel.1½ lbs white sweet potatoes
- Add the potatoes to a large bowl with olive oil, paprika, garlic powder, salt, onion powder, cumin, oregano, black pepper and cayenne, if using. Toss until evenly coated.1 Tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon fine sea salt, ½ teaspoon onion powder, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
- Spread on the prepared baking sheet in a single layer, leaving space between the pieces.
- Roast for 15 minutes, then flip. Continue roasting for 10-15 minutes, until the centers are fully tender when pierced with a fork and the edges are golden brown.
- Taste and adjust seasoning if needed. Garnish with chopped fresh parsley, if using, and serve warm.Chopped fresh parsley
Notes
- Pan size: Use two baking sheets if needed to avoid crowding.
- Storage: Refrigerate leftovers in a shallow airtight container and use within 4-5 days.
- Reheating: Reheat in a 400°F oven or a skillet until hot throughout. Microwaving will give the potatoes softer edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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