Roasted Sweet Potatoes
Updated
Sweet potatoes are one of my go-to side dishes because they’re naturally gluten-free, super versatile, and always satisfying. This roasted sweet potato recipe turns simple cubes into crispy, caramelized bites that pair with just about any meal. With only a few pantry spices and a drizzle of olive oil, you’ll have a side that’s wholesome, budget-friendly, and full of flavor.
Roasted Sweet Potatoes
Sweet potatoes are such a versatile food. They can be roasted (like in this recipe), mashed, turned into a casserole, and even baked in a pie. I make these roasted sweet potatoes on repeat because they go with just about everything. From weeknight chicken dinners to holiday spreads, they’re the perfect side. The outside turns golden and crisp while the inside stays soft and creamy, and they’re easy to customize with your favorite spices. I’d love to know how you season yours, so be sure to share your favorite twist in the comments below!
Gluten-Free Cooking Tips
- Same size cubes. Try to cut all the sweet potato cubes to the same size so they bake at the same speed.
- Choose sweet potatoes well. Choose sweet potatoes that are firm with no brown spots or discoloration. Brown spots on the skin usually means they have started to rot on the inside. A soft raw sweet potato is also a sign that it is starting to go bad.
- Dark baking sheet. Use a darker baking sheet to promote browning and crispy potatoes.
- Space sweet potatoes out. Spread them out on the baking sheet so they have room to crisp up. If you put them too close together, they’ll steam instead of roasting up with a nice golden crust.
- Flip potatoes. Be sure to flip the sweet potatoes over after 15 minutes so that they are evenly browned and don’t burn on one side.
Roasted Sweet Potatoes
Ingredients
- 2 lbs sweet potato, (1 large sweet potato)
- 3 tbsp extra-virgin olive oil
- 1 tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 425°F.
- Line a large baking sheet with parchment paper and set aside.
- Peel the sweet potato and cut it into 1-inch cubes.
- Place the sweet potato cubes into a large bowl and toss with the olive oil. Sprinkle in the Italian seasoning, salt, and pepper, then toss to thoroughly combine.
- Place the sweet potatoes in an even layer on the baking sheet. Spread them out so they aren’t crowded together.
- Bake for 30 minutes, turning sweet potatoes over once after the first 15 minutes. Sweet potatoes are done once you can easily pierce them with a fork and the edges have started to brown slightly.
Notes
- Try smoked paprika or chili powder for a smoky flavor.
- If you prefer the taste of the potatoes with the skin on, you don’t have to peel these sweet potatoes before cutting them into cubes.
- You can mix and match any of your favorite spices instead of using the Italian seasoning. Other tasty ideas include ½ garlic powder, ½ paprika, ¼ cumin, 1 tablespoon dry Ranch seasoning, or even 1 tablespoon of brown sugar for a sweet edge.
- A little bit of white mixed with the orange flesh inside the sweet potato is perfectly normal. That is a mixture of starch and sugar and commonly referred to as “sap.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Roasted Sweet Potatoes Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Prep the potatoes: Peel 2 lbs of sweet potatoes (about 1 large sweet potato) and cut them into 1-inch cubes.
Season the potatoes: Place the cubes in a large mixing bowl and drizzle with 3 tbsp of extra-virgin olive oil. Sprinkle in 1 tbsp of Italian seasoning, ½ tsp of salt, and ¼ tsp of ground black pepper, then toss well to evenly coat the potatoes.
Add to a baking sheet: Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet, leaving space between them so they roast instead of steaming.
Roast the potatoes: Bake for 30 minutes, flipping the potatoes once halfway through. They are ready when the edges are lightly browned and a fork can easily pierce the centers.
Serve and enjoy: Serve with your favorite main dish and enjoy!
Serving Suggestions
These roasted sweet potatoes go with just about anything! Pair them with crispy chicken thighs or gluten-free meatloaf for a tasty weeknight dinner. I love adding this to our Thanksgiving spread alongside gluten-free stuffing and gluten-free mac and cheese. You can even fry leftovers the next morning as a hash to go with eggs and bacon or add them to a lunch bowl!
Storage Instructions
These can be stored in the refrigerator in a sealed food-safe container for 3 to 4 days. Simply reheat in the microwave for about 45 seconds. For crispier leftovers, place the sweet potatoes on a parchment-lined baking sheet and reheat in a 400°F oven for about 20 minutes.
