This post may include affiliate links; for details, see our disclosure policy.

This oven roasted sweet potatoes recipe is the only one you need! Season them to perfection, then bake in a hot oven until caramelized.

Roasted Sweet Potatoes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

All hail the sweet potato! This healthy orange vegetable is super versatile: bake it into crispy fries, stuff it with black beans and salsa, or boil it in a hearty stew. But one of our top ways to cook them? Make the best sweet potato recipe: oven roasted sweet potatoes! Dice them up, season with care, and roast until they’re browned and caramelized on the outsides. This basic side dish goes with just about anything.

Want to bake it whole? Go Baked Sweet Potato or Quick Baked Sweet Potato.

How to make sweet potatoes

You don’t even need a recipe for making roasted sweet potatoes! Make this recipe once exactly as written, just to get a feel for the amounts of flavoring. Then you can go free form: and it’s easy to memorize too! Here are the basic steps, then a little more detail in the sections below (or jump to the recipe):

  • Preheat the oven to 450°F.
  • Dice 2 pounds sweet potatoes into 3/4-inch chunks.
  • Season with 2 Tbsp olive oil, 1 tsp garlic powder, and 1 tsp kosher salt.
  • Roast about 25 minutes, until tender. No need to stir!
Oven Roasted Sweet Potatoes

Why to dice into 3/4-inch chunks

This sounds oddly specific, right? But we’ve found that a 3/4-inch dice is the best size for roasted sweet potatoes. A 1/2-inch piece gets small and shriveled, and doesn’t feel like substantial enough bites. 1-inch pieces are rather large and take longer to roast. So 3/4-inch is perfect! (Trust us.)

The flavor secret: garlic powder!

Here’s our flavor secret for roasted sweet potatoes: garlic powder takes sweet potatoes over the top! It doesn’t even taste garlicky: it’s just savory, roasty goodness. To the mix you’ll also add olive oil and kosher salt. The quantities are easy to memorize:

  • 2 pounds of sweet potatoes (about 4 medium)
  • 2 tablespoons olive oil
  • 1 teaspoon each kosher salt and garlic powder
Roasted Sweet Potatoes Recipe

Why to roast sweet potatoes at high heat

The best temperature for roasting vegetables? High heat: 450 degrees Fahrenheit or 230 degrees Celsius. Why? This gets them perfectly tender on the inside and caramelized on the outside. Use a lower temperature and it gets cooked through, but not caramelized.

Throw those sweet potatoes onto a parchment paper lined baking sheet, and roast away! The best part? You don’t even need to stir: just leave the potatoes as is to make them beautifully caramelized on the bottom. Remove from the oven and enjoy!

Ways to serve these roasted sweet potatoes

The most basic way to serve this sweet potato recipe is as a side dish. It works equally as well for weeknight meals or for holidays like Thanksgiving or Christmas dinner. But get a little more creative, and they’re just as good in a taco or part of a bowl meal! Here are the best ways we’ve found to serve roasted sweet potatoes:

Sweet Potato Salad

More ways to make roasted sweet potatoes

In the mood for something different? You can also make whole roasted sweet potatoes, or cut your potatoes into alternate shapes and it’s a whole new recipe. Here are a few options:

Want more ideas? Go to 25 Best Sweet Potato Recipes.

This roasted sweet potatoes recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy free.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Sweet Potatoes

Roasted Sweet Potatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 1x

Description

This oven roasted sweet potatoes recipe is the only one you need! Season them to perfection, then bake in a hot oven until caramelized.


Ingredients

Scale
  • 2 pounds sweet potatoes (about 4 medium)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Black pepper

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix together the sweet potatoes with the olive oil, garlic powder, and kosher salt.
  3. Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom (no need to stir!). Serve warm. Store leftovers refrigerated. Make ahead instructions: Make up to 3 days in advance and reheat in a 350 degree oven (or microwave or on the stovetop). 

Notes

Sweet potatoes hard to cut? This is the one chef’s knife we use every day.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

We only recommend products and services that we believe in and think will be helpful to our readers. We always disclose affiliate relationships honestly and transparently, so that you can make informed decisions about whether or not to click on our links.

Thank you for your support!

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

26 Comments

  1. Kim Scherer says:

    So awesome! Ty! I have only had baked sweet potatoes, and that perhaps twice. This roasted recipe was really nummy! I made it in my air fryer and it was quick and flavorful. Thank you!

  2. Samantha Lewis says:

    I made these they were good.

  3. N Barbett says:

    I love these with cumin or chili powder.






  4. Danielle Thompson says:

    Im making this now and just wanted to point out the instructions on parchment paper say not to heat over 400 degrees so it won’t be safe to roast with it at 450 degrees.

  5. Cathy says:

    I had 2 sweet potatoes just sitting here. I wanted something easy & tasty! Oh my these are wonderful. They just came out of the oven. I can’t wait to try in a salad later. I really don’t enjoy cooking but I’m feeling a little Michelin now.
    Thanks so much!






  6. Jorge Sainz says:

    Get out of here,delicious!Made these along with chicken & shrimp skewers and other veggies for a bbq with neighbors,they were asking me for the recipe,gave them your site,keep up great recipes

  7. Robert Byczek says:

    Wife cannot tolerate garlic Fodmap a no no so I sub cumin and ground thyme.






  8. Marilyn says:

    I love this recipe. Can I freeze the leftovers?






    1. Sonja Overhiser says:

      Yes, frozen sweet potatoes should work! They will likely be a bit more soggy after defrosting, so keep that in mind.

  9. Peggy L Pearman says:

    I’m looking for sweet potato recipe that I went out n we ate at cafe OMG they had sweet potato kinda sliced n were sweet I loved them must have baked in syrup or something else by golly they were delicious but I’m gonna try yours diced up recipe

  10. Diana Bentley says:

    These are so good! I love sweet potatoes in all their forms but was kind of skeptical with the addition of garlic powder, but it was really good! These will be on rotation at our house for sure now! On a side note – I put the leftovers into my salsa verde chicken burritos (which also included your instant pot Spanish Rice) and it was delicious! :)






    1. Alex Overhiser says:

      Yum!

  11. Catherine Travis says:

    These are great! So simple and easy to cook. I doubled the ingredients to have extra leftovers – it came out perfectly. Thank you!






  12. Jordan says:

    Delicious and KID APPROVED!!!! I followed recipe exact , but I did peel skin off






  13. Joseph Scoma says:

    Excellent! I’ll do one potato at a time in the toaster oven to accompany my protein…!
    Thanks!






  14. Abby W. says:

    Coming from a huge sweet potato lover, this is BY FAR the best sweet potato recipe I’ve ever found. I refuse to cook them any other way! So easy and delicious and it’s always a hit with my guests. So grateful for your recipe! Thank you!






    1. Alex Overhiser says:

      So glad you love them! Thanks for commenting.

  15. Connie Gunsch says:

    Can I leave the potatoes (in water) overnight at room temperature? When I come home from church, is it okay to paper towel and then proceed baking.

    Blessings,
    Connie

    1. Alex Overhiser says:

      We haven’t tried that but I think it would work.

  16. Nonni says:

    These were wonderful! Just as described, I followed the recipe to a T.






  17. Helen Hertzler says:

    Can these be made ahead of time and reheated at serving time?

    1. Sonja Overhiser says:

      Great question! Make up to 3 days in advance and reheat in a 350 degree oven (or microwave or on the stovetop). We’ve added a note to the recipe!

  18. Anonymous says:

    Do you bake or roast?

    1. Alex Overhiser says:

      It’s a higher heat so it would be considered roasting.

  19. David Poplin says:

    Do you peel these sweet potatoes before hand?

    1. Alex Overhiser says:

      We don’t, but you are welcome to!

See More Comments