These roasted sweet potatoes are easy to make, flavorful, and a wholesome addition to any meal. They bake up with crispy, caramelized edges and a soft, tender inside. With a little oil, salt, and the natural sweetness of the potatoes, this simple recipe makes a delicious, naturally gluten-free side dish.
For another tasty sweet potato recipe, be sure to try my Sweet Potato Casserole.
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How to make roasted sweet potatoes
Preheat oven to 425°.
Peel sweet potatoes and then slice and dice into 1″ pieces.
Next, place the sweet potatoes on a large baking sheet with low sides. Drizzle with oil and salt. Then, use your hands to mix until all the pieces are evenly covered with oil. Spread out evenly.
Place in the oven and bake 35-37 minutes until golden brown. Turning them every 10 minutes.
Store and reheat
These are best when first roasted, but if you have leftovers, store them in the refrigerator, covered, for 3-4 days. Reheat in the oven at 425° for 10-15 minutes or until heated through. Can also be reheated in an air fryer at 400° for 3-6 minutes.
Favorite tools I use
More roasted vegetables you’ll love
Roasted Sweet Potatoes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Sides
- Method: Oven
- Diet: Gluten Free
Description
Easy roasted sweet potatoes with crispy, caramelized edges and tender centers. Naturally gluten-free, dairy-free, and perfect for any meal.
Ingredients
- 2lbs sweet potatoes, about 3 large sweet potatoes
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon sea salt
Instructions
- Preheat oven to 425°.
- Peel sweet potatoes and then slice and dice into 1″ pieces.
- Place the sweet potatoes on a large baking sheet with low sides. Drizzle with oil and salt. Then, use your hands to mix until all the pieces are evenly covered with oil. Spread out evenly.
- Place in the oven and bake 35-37 minutes until golden brown. Turning them every 10 minutes.
Notes
Tools I use:
Large baking pan
Large cutting board
Chef knife
These are best when first roasted, but if you have leftovers, store them in the refrigerator, covered, for 3-4 days. Reheat in the oven at 425° for 10-15 minutes or until heated through. Can also be reheated in an air fryer at 400° for 3-6 minutes.
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