Roasted Sweet Potatoes are a quick, easy, and healthy side dish! Sweet potatoes are tossed with just a little bit of olive oil, salt, and pepper before they’re popped in the oven and baked until slightly crisp on the outside and deliciously smooth on the inside. They pair well with so many different entrees!

Herbs garnish a serving of roasted sweet potatoes.

Roasted Sweet Potatoes

It’s officially fall, so I’m making all of my favorite sweet potato recipes! With that being said, I make this easy side dish recipe year-round. While I love super fall-forward sweet potato recipes like sweet potato souffle, there’s something about the simplicity of roasted sweet potatoes that really gets me. They’re easy to make and easy to toss onto a plate with SO many different entrees and other sides!

The great thing about roasting sweet potatoes in the oven is that there’s a lot of forgiveness. Even if you over-cook them a little bit, they’ll probably still be just fine. In fact, some people like the edges of the sweet potatoes to be more browned to add extra flavor. The goal here is to get them tender and caramelized, which is pretty easy to do. It’s an easy recipe that you can just toss in the oven while you fuss over your main course.

There are also plenty of ways you can customize your sweet potatoes and really make them your own! Just scroll down to see some variations to try, and be sure to comment and let me know what you ended up liking. For me, I sprinkle in a little cinnamon along with the salt and pepper during the fall to really enhance those warm and cozy elements I love so much.

Uncooked sweet potato chunks are spread out on a baking sheet.

How to Make Roasted Sweet Potatoes

There’s nothing quite like oven roasted sweet potatoes! Here’s a sneak peak at how to make them. Scroll to the bottom for the full info on the recipe card.

  1. Prepare. Preheat your oven to 425°F. While that’s heating up, peel and dice your sweet potatoes.
  2. Toss them. Toss the diced sweet potatoes with some olive oil, salt, and pepper.
  3. Bake. Spread the sweet potatoes into an even layer on a baking sheet. Bake for about 25-30 minutes.
A spatula is lifting some roasted sweet potatoes from a baking sheet.

Tips and Variations to Try

  • Add a fall flair. Feel free to sprinkle in some cinnamon and/or nutmeg if you’d like to add some fall flavor!
  • Sweeten them. If you’d like to enhance the sweet flavor found here, mix in a small drizzle of honey along with the olive oil. For the best flavor, try to use a good quality honey.
  • Change the oil. Avocado oil works just as well as olive oil here. Use whichever oil you prefer.
  • Uniform pieces. If you have some sweet potato chunks that are way bigger or smaller than others, they won’t all cook evenly. Achieve the best roasted sweet potatoes by making sure they’re all cut the same size.


Once cooled to room temperature, you can store roasted sweet potatoes in an airtight container in the fridge for 3-4 days. I recommend reheating them in the air fryer or back in the oven for the best results! However, the microwave works just fine as well.

You can freeze roasted sweet potatoes for up to 3 months. Wait for them to fully cool prior to storing in a freezer-safe container. Don’t forget to date and label!

What to Serve with Roasted Sweet Potatoes

I love serving roasted sweet potatoes with a number of different entrees! Just a couple of my favorites include apple cider brined pork chops and oven baked chicken breasts.

Roasted sweet potatoes are placed on a round white plate.

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Herbs garnish a serving of roasted sweet potatoes.

Get the Recipe: Roasted Sweet Potatoes Recipe

A simple side dish, Roasted Sweet Potatoes are so easy to make and go with just about everything. Use them to top a salad, as a side for chicken or to puree into a soup or stew.
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  • 3 large sweet potatoes, peeled and cut into 1/2 inch pieces
  • 2 tablespoons olive oil
  • Kosher salt and ground pepper


  • 1 baking sheet


  • Preheat oven to 425˚F.
  • Arrange the potatoes on a baking sheet in a single layer.
  • Drizzle with olive oil tossing to coat.
  • Season with salt and pepper.
  • Roast in the oven until tender and caramelized, approximately 25 to 30 minutes.
Calories: 138kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 62mg, Potassium: 381mg, Fiber: 3g, Sugar: 5g, Vitamin A: 16031IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 1mg