These simple, crispy roasted sweet potatoes are an easy side dish that everyone loves! Follow just a few simple steps for perfectly crispy roasted potatoes every time.
I haven’t always been a big fan of sweet potatoes, but I’ve started really liking them over the past few years. Learning how to roast sweet potatoes initially helped me get over the “mush factor” in regular baked sweet potatoes, and now I even like regular baked sweet potatoes!
But ROASTED sweet potatoes are still my #1. My favorite ways to serve roasted sweet potatoes are:
• As a side for hamburgers (as a substitute for regular fries) with ketchup for dipping
• With scrambled eggs, like breakfast potatoes
• In a Mexican bowl with black beans, brown rice, and Mexican toppings like guacamole and cheese
• In a “Buddha Bowl” (i.e. a veggie and grain bowl with a base of quinoa topped with chickpeas, avocado, arugula or spinach, chopped veggies like tomatoes & bell peppers, roasted sweet potatoes, and a favorite dressing)
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, cut them into circles, long wedges like fries, or smaller cubes, and season them with either sweet or savory spices.
My main requirement is that they HAVE to be crispy, because who likes mushy potatoes?
I’ve experimented with numerous variations of roasted sweet potatoes and here’s what I’ve found I like the best:
a) Not fully 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.
My favorite way to make them is just peeling some of the skin, so it’s crispy and you get that great flavor, but without the chewiness of all of the skin.
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!
Last thing– I purchased this baking sheet from Amazon several month ago, and the raised edges make it a dream for roasting veggies! I like to cover it with this natural parchment paper for easy clean-up.
Hope you love these crispy 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 @livbane on Instagram!
Crispy Roasted Sweet Potatoes
- 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. There's no need to fully peel them, but I often quickly run a peeler over them and peel about half of the skin (becuase a bite of mostly skin tends to be chewy). 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 quarter-moons, about 1/2 thick.
- Line a large baking sheet with parchment paper. Spread onto baking sheet, drizzle with 2 teaspoons of olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss to coat.
- 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.
Tools I Used: this rimmed baking sheet, natural parchment paper
Other Sweet Potato Recipes You May Love:
Healthy Sweet Potato Casserole
Recipe video by If You Give a Blonde a Kitchen
Courtney @ Running For Cupcakes says
oh my gosh I am OBSESSED with roasted sweet potatoes. I roast mine with coconut oil and always end up eating the whole pan On accident!
They’re so good! I always eat lots of them on the day that I make them, too 🙂
My current favorite.. olive oil, paprika, garlic powder, coriander, salt.
Sounds lovely! I am only just starting my Sweet Potato journey and with a husband who likes ‘stodgy’ foods, I really need to show him a new world of flavors.
I got him to eat Paella about 10 years ago but his only concession since has been a liking for bell peppers!
Stacie @ SimplySouthernStacie says
Sweet potatoes are my jam lately! I seriously think I could eat them everyday and be completely ok.
Emily @ My Healthyish Life says
I love any form of sweet potatoes. Some days I like them savory (rosemary, garlic salt) and some days I like them sweet (coconut oil and cinnamon). You can’t go wrong!
Rosemary sounds awesome on sweet potatoes! I always stick to garlic powder, salt, and pepper when I’m at school since that’s what I have in my dorm, but I’ll have to try rosemary the next time I go home 🙂
When you do cinnamon, don’t forget ginger! It gives a little extra zing.
Elsie @ Sharing Healthiness says
I roast sweet potatoes every week! I swear my house smells of sweet potatoes. Who needs candles/air fresheners? 🙂 I also prefer them on the savory side! Have a great weekend!
I agree, sweet potatoes smell AMAZING when they’re roasting! Unfortunately, I always roast them in a kitchen in our building that’s nowhere near my room, so I don’t get to enjoy the smell for quite as long 🙂
Ellen @ My Uncommon Everyday says
I love sweet potatoes! I grew up thinking I didn’t like them, and came to college and discovered how wrong I was. These look fantastic, and now I want some 😀
I, too, love sweet potatoes! Thanks for listing all the variations in one place, it helps me remember to mix things up once in a while.
YUM! This looks amazing!! …and oh my word! I’m just like you! I never specifically dis-liked sweet potatoes, but going to college got me hooked for sure! I actually think that’s happened to multiple of my friends!! Gotta love it! 🙂
Dee Dee (My Midlife Kitchen) says
I do many versions of this dish year round. The sweet potatoes go with anything from a heavy, braised meat dish to a light, potluck-style potato salad. The roast on them brings out that fabulous sweetness. Love!
Yes! I think roasting veggies really does bring out their natural sweetness 🙂
This is how I make my sweet potato over fries. I like to cut them in wedges because it makes them easier to dip in my favorite sauces. Do you have a favorite sauce?
I usually serve mine as a side dish with chicken or brown rice & black beans, so I typically eat them with no sauce. But if I’m dipping them, I like good ole ketchup 🙂
Yesss the best sauce to dip them in is homemade bigmac sauce (mayo, ketchup, garlic powder, minced pickles, minced onions, a little pickle juice, and pinch of chicken boyan)
Jessica @ kiwiyogirunner says
I adore sweet potatoes (we call them kumara in NZ!) 🙂 I just realised the flat I am living in doesn’t have an oven (!!!) but I made one in the microwave today which will have to do for now! 🙂 your ones look amazing and I am with you about going savoury with them! 🙂
Mmmmmm yes! Roasted sweet potatoes are one of my favorite sides/snacks. I just wish they were easier to cut! haha
Amen, Kristina! That’s the only part I hate about prep!
Yvette Hilber says
I cheat and buy them pre-cut for instant gratification.
Sounds great to me!
Love love love sweet potatoes! They’re so versatile. When I’m in a pinch I’ll just cook up a tater and sautee some veggies and call it a day. They’re also one of my favorite pre-run meals.
Odd question, but what kind of pan are you using, and where did you get it from? it looks like is raised, which i really like. thanks!!
Hi, Stacey! It’s a 13×8 inch jelly roll pan from Bed Bath & Beyond. The ridges on the pan are really useful for non-stick purposes. Here’s the link to it on their website!
Misty Bane says
My favorite! I make them to eat with omelettes or hamburgers or for a mid-afternoon snack. I coat them in avocado oil and use lots of salt, pepper and garlic powder. They are delicious!
What are the calories of this recipe?
Hi, Mishelle! The calories will depend on the size of your sweet potatoes. If you can weigh your sweet potatoes, you can plug the info into an online nutrition calculator along with the other ingredients. Hope that helps!
I prefer regular potatoes 🥔
David Mathis says
How do you cook the sweet potatoes the night before?
How do you get them to crisp up? While I like that this recipe doesn’t use much oil, for me they do not turn out crispy at all in 35 minutes, not even with broiler for a couple minutes at the end. My pieces looked similar size to yours and I had them more loosely packed on sheet so they wouldn’t steam each other. Next time I will try with a hotter temp and only one sweet potato at a time and more finely cut.
Hi Sally! I have been making these roasted sweet potatoes from healthy-liv for several years. (We made them again tonight and I saw your comment when I looked up the recipe). My daughter and I use this same recipe and she says mine always turn out better. My way is a little meticulous but the potatoes turn out great. I use anywhere from 4-6 sweet potatoes depending on how many I am cooking for. I scrub them, leave the skins on and cut them into wedges. I put the wedges in a big bowl and make sure they are all lightly covered with oil before putting them in a flat, single layer on parchment paper lined cookie sheet(s). Then, I sprinkle them with salt, pepper and garlic powder. I set the timer for 15 minutes then take them out and flip the wedges over and again sprinkle with salt, pepper and garlic powder. I cook them for 15 minutes more (or until they are as done as we like them) and then I turn the oven to high broil for 2-3 minutes and cook them until they are lightly browned on top (which makes them crispy) and delicious!
Michelle Sterns says
I tried this last night. I peeled them and cut them in small squares. Next time I will cut them larger (They got too soft) and, against my personal preference, I’ll leave the skins on. I also roasted some brussel sprouts that I had on hand and mixed both together with the savory method and all in all, it was a nice change from just baking the sweet potatoes as I generally do. My hubby of 45 years really liked the change! Thanks for this recipe.
Michelle/ Washington PA
So glad you and your husband enjoyed this recipe!!
The ever recipe I have come across for sweet potatoes. My 22 year old son never liked the texture of the sweet potatoes, today he had a second serving. He can’t believe that roasted sweet t potatoes tastes so good. I’m going to try the other suggestions from the lovers of roasted potatoes
Hey! Looks very delicious. Moreover, it’s not too difficult to make so I will try soon. Thanks for your sharing!
Hope you enjoy!!
David Sefcik says
I was brought up eating sweet potatoes, My grandfather grew sweet potatoes by the acre, so most of our potatoes were eaten fresh. My favorite is coating the sweet potatoe in butter and bake till the outer layer is carmelized, open the potatoe and fill with brown sugar and enjoy. Baked with skin.
Cathy Mockel says
5 stars I used sea salt fresh ground black pepper and minced onion flakes 1/2 oil 1/2 butter I cooked these for 20 min then added fresh pineapple brushed with butter served with pork loin chops and fresh garden salad
So glad you enjoyed this recipe! Sounds like a great meal 🙂
Sana Rah says
Do you find raw sweet potatoes to be very hard to cut? I always have to boil them before I can even try to cut them, but I don’t like doing that because boiling causes them to lose a lot of nutrients.
They are a bit difficult to cut! I use a very sharp knife and usually cut raw sweet potatoes in half first by making the smallest cut possible (so usually width-wise) to make them easier to lay flat and chop!
what is the purpose of grapeseed oil? where do I find grapeseed oil?
Hi! I tend to use grapeseed oil or avocado oil since it’s safest for high heat. Feel free to use your normal cooking oil!
Cynthia Saleem says
I looooove the Roasted Sweet Potatoes!! They are delicious and look really nice. I have to stop myself from eating all of them!! Thanks Liv😊
So glad you enjoyed these!
Paige Haber-Curan says
We made these last night, and they are family approved including the 1 year old and 3 year old! We did them alongside ground turkey, onion, and black beans. I can’t stand soggy sweet potatoes in dishes, so these were perfect!
I’m so glad you enjoyed this recipe and that they turned out perfectly crispy for you!
Wow the effort and detail you have put in this is absolutely amazing. I’m so thankful I found your blog. Keep up the beautiful work. Bless you.
I tried these roasted sweet potatoes with scrambled eggs for breakfast and it was indeed a good choice, a very healthy choice.
So glad you enjoyed these! Love them for breakfast 😋
So glad to hear it!
I doing sweet potatoeroasters not had with this dish so using salt pepper garlic granules with sea bass stuffed with cheeses and apparatus any ideas on seasoning
You have good information on your site, congratulations