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.
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.
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.
- 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.
- Cut each sweet potato into cubes about three-quarters to one-inch in width.
- Add them to a bowl and toss with the oil and seasonings.
- Add them to a rimmed sheet pan and roast until browned to your liking. Give them a flip halfway through so they cook evenly.
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.
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!
Oven Roasted Sweet Potatoes
- 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
- 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.
- 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.
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
I usually peel them, but you don't have to if you give them a good scrub!
Anna Johnston says
Bahaha... love that you snacked away on the cold leftovers in your PJs. 🙂 Its strange that potato is good cold huh?!
Haha they were that good, I couldn't leave that detail out, Anna! And definitely - potatoes are SO good cold for whatever reason! 🙂
Ashley @ My Midwest Table says
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!
Bianca @ Confessions of a Chocoholic says
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!
Helen @ Scrummy Lane says
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!
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! 🙂
Erin | The Law Student's Wife says
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!
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. 🙂