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Roasted Sweet Potatoes

Blue bowl filled with roasted sweet potato cubes on a yellow decorative tablecloth.
Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
  • Active Time

    10 minutes

  • Total Time

    50 minutes

Roasted sweet potatoes are an incredibly versatile side dish for whatever you’re serving, but they’re also a great add-on for salads and grain bowls. If you’re into meal prep, you could even make a big batch of this streamlined roasted sweet potatoes recipe at the beginning of the week to dole out in as many ways as you can think of in the days ahead.

Cut the sweet potatoes into large pieces so they develop deeply caramelized edges but stay creamy on the inside. You can peel the potato skins first if you like—we prefer to leave them on as they get crispy in the oven. This recipe lists just salt and pepper for seasoning, but the method is a blank slate for adding other flavors. Try tossing 2 tsp. ground spices such as cumin, paprika, or coriander, or a blend such as za’atar, berbere, or chili powder with the potatoes (along with salt and pepper) before sliding them into the oven. Or drizzle them with maple syrup or honey and hot sauce after they come out.

For the best sweet potatoes, make sure to roast them in a single layer with some space around each sweet potato cube so that they get hit with heat from every angle. Don’t use parchment paper, which can mitigate browning, but do make sure to toss the potatoes occasionally so the sides against the sheet pan don’t burn.

Need more serving ideas? Tuck roasted sweet potatoes into tacos with refried black beans, drench them in lime juice and honey butter, or just eat them like sweet potato fries, dipped in spicy mayo.


4 to 6 Servings


pounds sweet potatoes, peeled, cut into 1½-inch pieces


cup extra-virgin olive oil


teaspoons kosher salt


teaspoon freshly ground black pepper


  1. Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

    Editor’s note: This recipe was originally published as part of our ultimate guide to roasting veggies in November 2015. For more, check out our perfect roasted brussels sprouts, crisp-tender roasted broccoli, or head over to this collection of our best roasted vegetable recipes.

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  • Worked great. Definitely keep them full thickness! 35 min did it. I also left the skins on and stood them up sideways. Maybe that helped. The inside was sweet and yummy as advertised. Good quick recipe. If you want less crispy, you need more time to bake or steam them longer at lower temps.

    • Kevin Kohrt

    • Minneapolis, MN

    • 1/5/2022

  • This recipe is a winner! We've made this 3 times and is gonna be a staple in our house. The creamy texture inside with the browned outside is awesome! We added zaatar salt to it and was fantastic!

    • Anonymous

    • 8/10/2021

  • Is this recipe a joke. who does not know this.

    • fr?

    • Santa Fe, NM

    • 5/8/2021

  • I enjoyed this recipe. I just used one sweet potato and reduced the measurements accordingly. I also put a dash of garlic powder and curry powder for some extra flavour. Yum!

    • Miri

    • Halifax, NS

    • 1/14/2021

  • Loved this. I doubted the high oven temperature at first, but the potatoes came out perfectly. This will become a standard in our house.

    • Kitty

    • Austin, TX

    • 1/1/2021

  • I guess I didn't properly adjust the cooking time for the amount of sweet potatoes I had. I only had one potato--so I guess if I estimate that would be about 1 lb...? Vs. 3 lbs. And I must have also cut them into pieces smaller than 1.5 inches. I set the timer for 35 minutes. Totally burned. Would be so much more helpful if recipes frequently included a way to titrate down the portions and thus cooking times. All I know is I've roasted sweet potatoes before and I haven't burned them like this.

    • sortofokaycooker

    • Los Angeles

    • 5/24/2020

  • Not sure what I did wrong but when I wrote the great review the stars don’t reflect a 5 star rating as it should. It’s a definite 5 I would even rate it a 10 CC Texas

    • Cassandra Coleman

    • Texas

    • 12/25/2018

  • Love this recipe it is super simple and very tasty! Used it for Christmas dinner worked out perfect, my oven took a little longer, but it was great. Took about 50 minutes.

    • Anonymous

    • Texas

    • 12/25/2018

  • I would back off on the salt a scunch next time. Otherwise, this was perfect.

    • pols005

    • Tulsa

    • 9/7/2018

  • Potatoes came out perfect! Loved that they were a bit crispy on the outside and soft in the middle. Measurements for olive oil was on point.

    • Anonymous

    • Temecula, California

    • 4/15/2018

  • Very easy and very good. This is a staple for dinner in our house.

    • JohnJohnson

    • Charlott, NC

    • 12/11/2017