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Sheet pan with roasted sweet potatoes.
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5 from 6 votes

Roasted Sweet Potatoes

Simple roasted sweet potatoes are made with a little oil, sea salt and pepper. They're a touch crispy on the outside while soft and pillowy on the inside. They make for a quick and easy side that you can pair with just about any main dish.
Prep Time5 minutes
Cook Time45 minutes
Total Time45 minutes
Course: Side
Cuisine: American
Keyword: roasted sweet potatoes
Servings: 3 servings


  • 2 medium sweet potatoes peeled and chopped into even chunks
  • 1 - 2 Tablespoons avocado or olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • optional seasonings: cinnamon chili powder, cayenne pepper


  • Preheat oven to 400°F. Chop sweet potatoes into medium-sized chunks. Not too small, but not too big either. Try to make them around the same size so that they are all done cooking at the same time.
    Sweet potato chunks on a sheet pan before being roasted.
  • Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour onto a baking sheet and cook for 30-45 minutes, until fork tender, tossing once half-way through. Remove from oven, taste and season with additional salt if needed. Serve warm or store leftovers in the fridge for up to 1 week.
    A sheet pan with chunks of sweet potato after being roasted.


Serving: 1/3 of recipe | Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 441mg | Fiber: 3g | Sugar: 4g