Easy Roasted Sweet Potatoes
Make easy roasted sweet potatoes with crispy caramelized edges and tender centres. A simple oven-roasted side dish ready with just a few ingredients.
- 2 large sweet potatoes, about 1½ lb / 680 g
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or rosemary.
- 1 Preheat the oven.
Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- 2
Prepare the sweet potatoes.Peel the sweet potatoes if desired, then cut them into roughly ¾-inch (2 cm) cubes. Keeping the pieces similar in size helps them cook evenly.
- 3
Season.Add the sweet potato cubes to a large bowl. Toss with olive oil, salt, garlic powder, smoked paprika and black pepper until evenly coated.
- 4
Spread them out.Arrange the sweet potatoes in a single layer on the baking sheet. Leave a little space between the pieces rather than crowding the pan.
- 5
Roast.Bake for 25–30 minutes, turning the sweet potatoes after about 15 minutes. They're ready when tender inside with browned, caramelized edges.
- 6
Serve.Taste and add a little extra salt if needed. Serve immediately while the edges are still crisp.
NoteCut the sweet potatoes into evenly sized ¾-inch (2 cm) cubes so they cook at the same rate.
Don't overcrowd the baking sheet. Leaving space between the cubes helps create crispy, caramelized edges.
Peeling is optional—just scrub the sweet potatoes well if leaving the skin on.
For extra heat, add a pinch of cayenne pepper or chili powder.
Cooking time may vary slightly depending on the size of the cubes and your oven.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or air fryer for the best texture.
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