Description
Roasted Sweet Potatoes are a delicious and versatile side dish featuring tender, caramelized sweet potato cubes. This recipe offers two variations: a simple, sweet version with coconut oil and brown sugar, and a savory, spiced version with olive oil and aromatic spices. Perfectly roasted at high heat, these sweet potatoes develop a crispy exterior and soft interior, ideal for any meal.
Ingredients
Scale
Plain Roasted Sweet Potatoes
- 2 pounds sweet potatoes (about 3 large, peeled and cut into 1/2-inch pieces)
- 2 tablespoons melted coconut oil
- 3/4 teaspoon fine sea salt (use less if using table salt)
- 1 tablespoon light brown sugar (firmly packed)
Seasoned Roasted Sweet Potatoes
- 2 pounds sweet potatoes (about 3 large, peeled and cut into 1/2-inch pieces)
- 2 tablespoons olive oil
- 3/4 teaspoon fine sea salt (use less if using table salt)
- 1/4 teaspoon pepper
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it is hot enough for roasting the sweet potatoes.
- Prepare sweet potatoes: Peel and cut the sweet potatoes into 1/2-inch cubes, making sure pieces are uniform for even cooking.
- Make Plain Roasted Sweet Potatoes: Place the sweet potato cubes on your largest sheet pan. Drizzle with melted coconut oil and sprinkle with fine sea salt and brown sugar. Toss well to coat all pieces evenly. Spread them in a single layer without overlapping to avoid steaming.
- Roast Plain Sweet Potatoes: Bake for 27–35 minutes, flipping every 10–15 minutes to ensure even browning and roasting. Usually, flipping every 10 minutes and baking for around 30 minutes works best.
- Make Seasoned Roasted Sweet Potatoes: Place sweet potato cubes on a large sheet pan, then drizzle with olive oil. Sprinkle with sea salt, pepper, chili powder, paprika, ground cumin, and garlic powder. Toss thoroughly to coat all pieces evenly, then spread in a single layer to prevent steaming.
- Roast Seasoned Sweet Potatoes: Bake similarly for 27–35 minutes, flipping every 10–15 minutes, ensuring even cooking and a crispy exterior. Flipping every 10 minutes and roasting for about 30 minutes typically yields the best results.
Notes
- For best results, use Red Garnet or Jewel sweet potatoes for their natural sweetness and texture.
- Do not overcrowd the pan to avoid steaming instead of roasting.
- Adjust salt according to your preference, especially if using table salt.
- Flipping sweet potatoes during roasting is key to even browning and texture.
- For a spicier version, increase the chili powder or add cayenne pepper.
