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    Home » Recipes » Sides

    Oven Roasted Sweet Potatoes

    Published: Apr 23, 2018 · Modified: Feb 2, 2022 by Alyssa · This post may contain affiliate links.

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    Easy oven roasted sweet potatoes make the BEST healthy side dish. With simple prep, these seasoned sweet potatoes feature a well-rounded blend of pantry staples that pairs well with a wide range of main dishes and cuisines.

    Roasted sweet potato cubes on a metal sheet pan.

    If I told you that every time I make these seasoned oven roasted sweet potatoes, I inevitably end up eating them cold from the fridge for breakfast the next day, do I need to tell you anything else?

    Reasons to Love These Potatoes

    • A blend of simple pantry staple seasonings provides a warmly spiced (not spicy) blend that pairs with the sweet potato so well.
    • The prep is incredibly straight-forward: simply cut up potatoes, toss with oil and spices, and roast in the oven, flipping once.
    • These roasted sweet potatoes work beyond just a side dish. They're delicious added to an egg scramble or breakfast burrito and on tacos, salads, or rice/grain bowls.

    Recipe Ingredients

    As long as you have sweet potatoes on hand, you'll likely have all of the ingredients you need to make this recipe right in the pantry.

    Labeled roasted sweet potato ingredients on a marble board.
    • Oil: Olive oil is my pick here, but melted ghee can also work. You can also use another higher-heat, relatively neutral-flavored oil such as grapeseed or canola.
    • Salt: Note this recipe calls for kosher salt. If all you have is table salt, reduce to the amount used to a heaping quarter teaspoon.
    • Cinnamon: I'm not a big fan of sweet sweet potatoes (you know, the Thanksgiving-marshmallow-casserole kind) so don't worry that cinnamon will tip these roasted sweet potatoes recipe into "sweet" territory. Cinnamon's warmth plays off of the coriander, cumin, and paprika so well.

    This basic recipe can really be used as a guideline and leaves plenty of room for experimentation. Add/subtract seasonings in line with your preferences, mess with the quantities (more/less) as you like, etc.

    Of course some occasions call for just salt, pepper, and a little garlic powder, but if I'm looking for fully seasoned sweet potatoes? I come right to this recipe.

    Step-by-Step Instructions

    1. Cut each sweet potato into cubes about three-quarters to one-inch in width.
    • A sweet potato on a cutting board cut into sections.
    • A sweet potato section cut into one-inch chunks.
    1. Add them to a bowl and toss with the oil and seasonings.
    • Sweet potato cubes in a mixing bowl topped with dry seasoning.
    • Seasoned cubes of sweet potato in a bowl with a spatula.
    1. Add them to a rimmed sheet pan and roast until browned to your liking. Give them a flip halfway through so they cook evenly.
    • Raw sweet potato cubes on a sheet pan.
    • Roasted sweet potato chunks on a sheet pan.

    Recipe Tips and Tricks

    • You'll want to use your largest rimmed baking sheet here so as not to crowd in the sweet potatoes. The one you see in these pics is 13" x 18" aluminum (affiliate link) and never warps in the oven.
    • If your pans are on the smaller side, it would be better to divide the potatoes over two pans than crowd them into one. Squishing them in risks air not being able to circulate around each piece, leading to them steaming rather than roasting up nice and brown.

    Related Recipes

    • Garlic Roasted Broccolini
    • Easy Skillet Roasted Corn
    • Oven Roasted Frozen Broccoli
    • Roasted Maple Bacon Brussels Sprouts

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    Well-roasted sweet potato cubes on a sheet pan.

    Oven Roasted Sweet Potatoes

    Easy oven roasted sweet potatoes make the BEST healthy side dish. With simple prep, these seasoned sweet potatoes feature a well-rounded blend of pantry staples that pairs well with a wide range of main dishes and cuisines.
    4.75 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 12 minutes
    Cook Time: 35 minutes
    Total Time: 47 minutes
    Servings: 6
    Calories: 93kcal
    Author: Alyssa

    Ingredients

    • 3 medium sweet potatoes, scrubbed and peeled
    • 2 Tablespoons olive oil
    • ½ teaspoon kosher salt
    • ½ teaspoon garlic powder
    • ½ teaspoon ground coriander
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon ground black pepper
    • ⅛ teaspoon paprika
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    Instructions

    • Preheat oven to 425°F (218°C).
    • Scrub the sweet potatoes, peel them, and cut them into equal cubes between ¾- to 1-inch wide.
    • Add the sweet potato cubes to a mixing bowl, then pour in the olive oil and add the dry seasonings. Stir to coat the sweet potatoes evenly with the oil and seasonings.Pour all onto a large baking sheet (or two), taking care to arrange potatoes in a single layer.
    • Pour out the seasoned sweet potatoes onto a large rimmed sheet pan, using two pans if needed so that each potato cube has a bit of space around it. Arrange the potatoes in a single layer.
    • Bake for 35-40 minutes or until golden-browned around the edges, flipping the potatoes halfway through.

    Notes

    Ingredient Notes
    Oil: Melted ghee is another good option to use here. You can also go with a neutrally-flavored, higher-heat friendly oil such as grapeseed and canola oils.
    Salt: If using table salt, consider reducing the amount used to a heaping quarter-teaspoon.
    Seasonings: Do adjust the seasonings as you like, both the ones used and their quantities.
    Recipe Notes
    • Use your largest rimmed sheet pan for this recipe as you don't want to crowd the pan and risk the sweet potato cubes steaming and not roasting up nice and golden-brown. If you don't have a large enough pan, split up the potatoes between two pans and switch the oven racks they're on when you flip the potatoes halfway through cook time.

    Nutrition

    Calories: 93kcal | Carbohydrates: 12.2g | Protein: 1.2g | Fat: 4.8g | Saturated Fat: 0.7g | Sodium: 181mg | Potassium: 277mg | Fiber: 2g | Sugar: 3.8g | Calcium: 4mg | Iron: 2mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
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    Comments

    1. David says

      February 24, 2022 at 8:35 am

      4 stars
      Peel?

      Reply
      • Alyssa says

        February 24, 2022 at 9:01 pm

        I usually peel them, but you don't have to if you give them a good scrub!

        Reply
    2. Anna Johnston says

      August 24, 2014 at 9:54 pm

      Bahaha... love that you snacked away on the cold leftovers in your PJs. 🙂 Its strange that potato is good cold huh?!

      Reply
      • Alyssa says

        August 25, 2014 at 11:22 pm

        Haha they were that good, I couldn't leave that detail out, Anna! And definitely - potatoes are SO good cold for whatever reason! 🙂

        Reply
    3. Ashley @ My Midwest Table says

      August 20, 2014 at 9:43 pm

      Yum! These potatoes look perfect. I'm a big fan of bold flavors, so I know I'd love all the flavors you've got going here. And no judgement from me for eating cold potatoes straight outta the fridge. Sounds exactly like something I would do!

      Reply
    4. Bianca @ Confessions of a Chocoholic says

      August 16, 2014 at 6:12 pm

      I wouldn't mind eating these straight from the fridge too! Looks so good, and I can imagine that ancho chili powder will be amazing here!

      Reply
    5. Helen @ Scrummy Lane says

      August 15, 2014 at 8:43 am

      OK, so now you've got me craving these potatoes for breakfast! I've made something similar before but definitely didn't go crazy enough with the spices. I especially love that you added cinnamon, Alyssa!
      Have a great weekend!

      Reply
      • Alyssa says

        August 15, 2014 at 9:58 pm

        Ooh I definitely encourage you to go heavy-handed with the spices, Helen! Cinnamon on sweet potatoes was a new thing for me, but I love how well everything worked together! Definitely worthy of cold bites from the fridge while wearing PJs haha. Hope you have a fun weekend, too! 🙂

        Reply
    6. Erin | The Law Student's Wife says

      August 14, 2014 at 11:02 pm

      Sweet potatoes are in my top 3 fave foods (right along w/ pizza and ice cream.) I can totally eat them out of the fridge too!

      Reply
      • Alyssa says

        August 15, 2014 at 9:37 pm

        Pizza, ice cream, and sweet potatoes...hello perfection! Ice cream is better cold (obviously) but as for pizza and sweet potatoes? Hot, warm, or cold - I'll take them any which way! Glad to hear I'm not alone. 🙂

        Reply
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