Roasted Sweet Potatoes Recipe – Love and Lemons

These oven roasted sweet potatoes have crisp, caramelized edges and tender centers. They’re delicious as an easy side dish, in tacos, bowls, and more!

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These roasted sweet potatoes are one of my favorite side dishes. They’re easy to make in a hot oven with just olive oil, salt, and pepper, but they’re still so delicious. These roasted sweet potatoes are lightly crisp on the outside, tender in the middle, and full of sweet and savory flavor.

I don’t know what it is about fall weather, but when the air gets cool and crisp, I start cooking sweet potatoes like crazy. I make baked sweet potatoes, mashed sweet potatoes, and sweet potato soup. But this roasted sweet potato recipe is how I cook them most often.

I love how simple it is (the oven does most of the work for you!) and that it’s so versatile. You can toss the roasted cubes into salads, top them onto bowls, stuff them into tacos, and of course serve them as a side dish. Did I mention they’re great straight off the sheet pan, too?

Roasted Sweet Potato Recipe Ingredients

You only need a handful of ingredients to make perfect roasted sweet potatoes:

• Sweet potatoes, of course! Look for ones that are firm, without any soft or damp spots.
• Extra-virgin olive oil – It adds a little richness and helps the potatoes soften and brown in the oven.
• And salt and pepper – They accent the potatoes’ natural sweetness, creating delicious sweet and savory flavor.

If you like, you can toss the potatoes with additional seasonings before or after they come out of the oven. Chili powder, cumin, cayenne, smoked paprika, garlic powder, or cinnamon would all be great choices.

Find the complete recipe with measurements below.

How to Roast Sweet Potatoes

There’s a reason I make oven roasted sweet potatoes so often: it’s super easy! Here’s what you need to do:

Start by preheating the oven to 425°F. This hot temperature is perfect for browning the potatoes on the outside while they become tender and creamy in the middle.

The next step is cutting the sweet potatoes into cubes. Do your best to cut all the pieces to a similar size so that they cook evenly in the oven.

Then, season them. Place the cubed sweet potatoes on two large, rimmed baking sheets lined with parchment paper. Drizzle them with olive oil and season with salt and pepper. Toss to coat and spread them in a single layer.

Finally, bake. Transfer the baking sheets to the 425°F oven. Roast for about 25 to 30 minutes, until the potatoes are browning around the edges. The exact bake time will depend on the size of your cubes and the freshness of your potatoes.

Season to taste, and enjoy!

How to Serve Oven Roasted Sweet Potatoes

In the fall and winter, I make roasted sweet potato cubes nonstop, but I never get bored with them. That’s because there are so many ways to use them! Here are a few of my favorites:

• As a side dish. I especially love to serve roasted sweet potatoes with veggie burgers, black bean burgers, and veggie chili. They pair well with any simply cooked protein too.
• In a grain bowl. Use them in this buddha bowl, or build your own bowl with the roasted sweet potatoes, a grain like farro, quinoa, or brown rice, a protein like baked tofu or lentils, and a punchy sauce. Cilantro lime dressing, chipotle sauce, chimichurri, and tahini sauce are some of my favorites.
• In tacos or burritos. They’re fantastic in these sweet potato tacos.
• In a salad. Try them in this sweet potato salad or wild rice pilaf!
• For breakfast. A hidden layer of roasted sweet potatoes is what makes my mom’s healthy breakfast casserole so darn good! I also love tossing them into a frittata with fresh sage and feta cheese.

How do you like to eat roasted sweet potatoes? Let me know in the comments!