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Roasted Sweet Potatoes

Perfectly caramelized and tender, these roasted sweet potatoes are a flavorful and versatile side that brings warmth and depth to any meal.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: Comforting, Gluten-Free, Meal-Prep, Savory
Servings: 6

Equipment

  • Mixing Bowl
  • Sheet Pan

Ingredients

  • 3 lbs Sweet Potatoes About 3 large potatoes, cut into ½ inch cubes
  • 2 tbsp Olive Oil
  • ¾ tsp Sea Salt
  • ¼ tsp Black Pepper
  • ½ tsp Chili Powder
  • ½ tsp Paprika
  • ½ tsp Cumin
  • ½ tsp Garlic Powder

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
  • Peel and cube sweet potatoes into ½ inch pieces. Add to a mixing bowl, then add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes, then spread out in an even layer on your baking sheet. You don’t want any potatoes overlapping, or you’ll end up with steamed potatoes instead of roasted potatoes.
  • Take the sweet potatoes out and flip the potatoes every 10 to 15 minutes, cooking for a total of 25 to 35 minutes.
  • Store leftover roasted sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back their crispiness.