These simple roasted sweet potatoes are an easy side dish to serve with grilled chicken, in a veggie & grain bowl, alongside hamburgers with ketchup for dipping, or my personal favorite, in a big bowl with black beans, brown rice, and Mexican toppings like guacamole and cheese!
I haven’t always been a big fan of sweet potatoes, but I started really liking them when I got to college. I’ll use them in recipes like this sweet potato, black bean, & lentil vegetarian chili and these balsamic roasted veggies, and I’ve also been enjoying simple, crispy roasted sweet potatoes as an easy side dish or snack.
Roasted sweet potatoes are so versatile, and I’ve experimented with making them several different ways. You can leave the skin on or peel it off, cut them into thick circles, long wedges like fries, or smaller cubes, and season them with either sweet or savory spices.
My only requirement is that they HAVE to be crispy, because who likes mushy potatoes?
I’ve experimented with a couple of basic variations of roasted sweet potatoes and here’s what I’ve found I like the best:
a) Not peeling the sweet potatoes. The skin gets crispy and crinkly, it has lots of great nutrients, and not having to peel the potatoes is a big time-saver. Just make sure that you wash and scrub them so they’re really clean.
b) Cutting the potatoes into small wedges or thin strips. While you can definitely cut them into thick strips, they’ll be softer rather than crispy, and they’ll take longer to cook.
c) Using savory spices instead of sweet spices. While cinnamon, sugar, and sweet potatoes have a place together on the Thanksgiving table, I’ve found that I actually prefer savory spices like salt, pepper, and garlic on my roasted sweet potatoes. That way, they’re more versatile and can go along with more main dishes!
Over the past couple of weekends, I’ve prepped sweet potatoes ahead of time to have with lunches and dinners throughout the week, and when I get hungry, I’m so glad I have sweet potatoes ready to go!
Hope you love these simple roasted sweet potatoes as much as I do! If you make them, feel free to let me know in a comment or take a picture and tag me on Instagram!
- 2 large or 3 small sweet potatoes
- 2 tsp oil (I use grapeseed or avocado oil for high heat)
- 1 tsp garlic powder, or to taste
- 1 tsp salt, or to taste
- 1 tsp black pepper, or to taste
Wash and scrub sweet potatoes thoroughly. No need to peel them! Dry potatoes well with a towel or paper towel.
Cut sweet potatoes in half length-wise, and then cut each half into 4 long strips. Chop each of the strips into small cubes, about 1/2 thick.
Bake at 400 degrees for 25-30 minutes or until crisped, flipping once halfway through to make sure that both sides get crispy. Turn broiler on low for 60 seconds at the end if needed to get crispy.
For best results, reheat leftover roasted sweet potatoes in skillet or in oven rather than in microwave. If reheating in the microwave, heat on medium power.