Roasted Sweet Potatoes

This one's a super simple classic that everyone should know how to make: Roasted Sweet Potatoes! This recipe keeps the ingredients to a minimum in order to let the flavor of your sweet potatoes really shine!

If you'd like to spice up your sweet potatoes even more beyond this basic recipe, please see suggested flavor variations in the post above.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 255kcal

Author Sam Merritt

Ingredients

3 lbs (1.4 kg) sweet potatoes* chopped into 1" pieces
3 Tablespoons extra virgin olive oil
1 ½ teaspoons kosher salt
freshly cracked black pepper to taste

Instructions

Preheat oven to 425F (220C)**
Toss sweet potato pieces, olive oil, salt, and pepper together in a large bowl and spread evenly over an ungreased baking sheet (make sure all sweet potato pieces are coated in oil and drizzle any remaining oil from the bowl over the potatoes in the pan).
3 lbs (1.4 kg) sweet potatoes*, 3 Tablespoons extra virgin olive oil, 1 ½ teaspoons kosher salt, freshly cracked black pepper
Once oven is preheated, transfer baking sheet to the oven and roast potatoes for 25-35 minutes or until tender when pierced with a fork (if your potato pieces are smaller they may take less time and if they are larger they may take longer). Use a spatula to turn the potatoes halfway through baking.
Serve warm.

Notes

*I do not peel mine, but you are welcome to if you prefer. The skins cook up tougher than the rest of the potato but I've never had an issue with that.

**Please see post for details on cooking these at a higher heat to achieve crispier sweet potatoes.

Nutrition