Learn to make the best seasoned roasted sweet potatoes! These are so delicious – seasoned, lightly browned, and full of flavor. Serve these with chicken, pork, or use as a filling for tacos or burritos.
Sweet potatoes are one of my favorite ingredients. They’re so versatile – perfect in a hearty chili, in the classic sweet potato casserole that we all love at Thanksgiving, or even in a rich, fudgy brownie recipe.
This is my favorite way to enjoy them though – perfectly seasoned and roasted. Seasoned roasted sweet potatoes are easy to make, and liven up any lunch or dinner. You can make them ahead of time and add them to your breakfast burrito or lunchtime salad, too.
How do you tell the difference between sweet potatoes and yams?
Sweet potatoes are what you typically see in the grocery store. They have a light red skin on the outside, and the inside is orange. Lots of people refer to these as yams, but they are not yams!
Actual yams are not easily found in the United States, and they have a dark, rough outside, and a dry, white, starchy inside. If you want to learn more about the differences between these two varieties, you can read more here.
The only difficult thing about making roasted sweet potatoes is cutting them. Sweet potatoes are super hard, and you do need to be careful when you cut them. I recommend avoiding the extra huge, oddly shaped sweet potatoes if you can. Sometimes you have a choice at the market of longer ones, or rounder ones. If I am going to be slicing sweet potatoes, I do not pick out the really large ones.
I like to use a palm peeler to peel potatoes – I feel like it protects my fingers a bit better. Make sure to use a good knife when slicing sweet potatoes – don’t use a knife that is too dull or too small. This article has great tips and step by step photos on how to slice sweet potatoes.
Can I roast sweet potatoes with the peels on?
I don’t recommend keeping the peels on – they can be a bit tough, and you won’t get the same golden brown, crispy edges on each piece if you leave the peels on.
What oil should I use to roast potatoes?
I like to use olive oil! If you don’t want to use olive oil, you could try refined coconut oil or avocado oil.
What to serve with roasted sweet potatoes:
Can I use a different seasoning blend in this recipe?
Yes, feel free to be creative! I use cumin, garlic powder, onion powder, salt, and pepper, but you could use other spices if you like. Try paprika, chili powder, white pepper, or a little nutmeg and ginger.
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The Best Roasted Sweet Potatoes.
Perfectly seasoned, golden brown, and flavorful, these roasted sweet potatoes are simply the best.
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Peel the sweet potatoes and carefully cut them into cubes. You will need to trim off the side of the potato so that it can sit flat and you can slice it more easily. Then slice into long sticks, and slice each stick into cubes. You should have about 4 cups of diced sweet potatoes.
Place the diced sweet potatoes onto the baking sheet, and drizzle with the olive oil. Sprinkle the spices on, and use your hands to coat the potatoes with oil and spices.
Bake at 425 degrees for about 35 minutes, or until lightly browned and caramelized, and tender when pierced with a fork. Stir the potatoes 2-3 times to make sure all sides get roasted evenly.
Season with more salt and pepper if desired.
These are best eaten fresh out of the oven, but you can store them in the refrigerator for up to 5 days. Make a big batch and eat with your breakfast or lunch throughout the week.
Serving size is about one cup of roasted sweet potatoes.