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Serving oven-roasted sweet potatoes in a white ceramic bowl.

Roasted Sweet Potatoes: A Healthy Take on a Classic Dish

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  • Author: Ashley Haugen


This simple recipe brings a lot of taste.


Units Scale
  • 2 pounds of sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for added flavor)
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon dried thyme (optional)
  • Chopped fresh herbs (such as rosemary or parsley) for garnish (optional)


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it with cooking spray.

  2. Peel the sweet potatoes (optional) and cut them into 1-inch cubes. 

  3. In a large mixing bowl, combine the sweet potato cubes, olive oil, salt, pepper, and any optional spices or herbs you want to use until the sweet potatoes are evenly coated.

  4. Spread the sweet potatoes in a single layer on the prepared baking sheet. Make sure they are not crowded and have some space between them, as this helps them roast evenly and become crispy.

  5. Roast for about 25-30 minutes, flipping half-way through the cook time.

  6. Continue roasting until the sweet potatoes are tender and caramelized on the outside. You can test their doneness by poking them with a fork or toothpick. If it goes through easily, they’re done.