Look, I’m gonna be honest with you. For years, I thought sweet potatoes were just… orange regular potatoes. Boring. My mom used to make them with marshmallows on Thanksgiving (you know the ones), and I always skipped them because they were too sweet and mushy and weird. But then I discovered roasted sweet potato, and my whole world changed.
The first time I tried making them myself was because my daughter’s pediatrician said she needed more vegetables with vitamin A or something, and I was desperately trying to find ANY vegetable she’d actually eat. She’s six now and refuses anything green, so I was running out of options. Sweet potatoes are orange. Not green. Victory?
Anyway, my first attempt at this easy roasted sweet potatoes recipe was… not great. I cut them too thick, didn’t use enough oil, and they came out sort of steamed and sad instead of crispy. My husband ate them to be nice, but I could tell. The second batch I BURNED because I got distracted watching TikTok videos about how to roast sweet potatoes (ironic, I know). Third time was the charm though, and now I make these at least twice a week.
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Why This Roasted Sweet Potato Recipe Actually Works
Here’s the thing about how to roast sweet potatoes—it’s all about the temperature and the cut. You need high heat (like, 425°F) to get them crispy on the outside while staying soft and creamy inside. And you HAVE to cut them into similar-sized pieces or some will burn while others stay raw. Ask me how I know.
I’ve tried every variation of this best roasted sweet potato recipe you can imagine. Sweet versions with cinnamon and honey. Savory ones with garlic and herbs. Spicy ones with chili powder. All of them work, but the basic version I’m sharing here is my go-to because it’s simple and you can customize it however you want.
My neighbor Maria swears by adding a drizzle of maple syrup at the end, but I think that’s overkill. The sweet potatoes are already sweet enough, you know? But my kids love it that way, so sometimes I make a small batch with the maple drizzle just for them.
What Makes These Crispy Roasted Sweet Potato Different
The secret—and I really mean this—is NOT overcrowding the pan. Crowded sweet potatoes steam. Steamed sweet potatoes are sad and mushy. You want space between each piece so they can get crispy. I use two baking sheets now because I learned this lesson the hard way.
Also, you’ve gotta flip them halfway through. I set a timer on my phone that literally says “FLIP THE POTATOES” because I’ve forgotten before and ended up with one crispy side and one pale sad side. Not cute.
And one more thing—don’t skip the parchment paper or foil on your pan. I tried going without once to “save time” on cleanup, and the sweet potatoes stuck so bad I basically ruined my baking sheet. Had to soak it overnight and scrub like crazy. My husband still brings it up. Not worth it.
Ingredients for This Simple Roasted Sweet Potatoes
Okay, so here’s what you need for these healthy roasted sweet potato wedges. Super basic stuff:
- 2-3 medium sweet potatoes (about 2 lbs total)
- 3 tablespoons olive oil (or avocado oil if you’re fancy)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked paprika is even better)
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: fresh herbs like rosemary or thyme
Shopping tip: I usually grab the medium-sized sweet potatoes because the really big ones have a weird texture sometimes—too fibrous or something. And try to get ones that are similar in size so they cook evenly. I learned this after buying a bag of mixed sizes and ending up with some burnt baby potatoes and some half-raw giant ones.
Also, don’t confuse sweet potatoes with yams. They’re different (apparently), though I honestly can’t tell and I’ve accidentally bought yams before and they turned out fine. So whatever.
How to Make These Best Roasted Sweet Potato Recipe
Step 1: Prep Everything
Preheat your oven to 425°F. Wait, actually do that first before you start cutting. I always forget and then I’m standing there with cut potatoes while my oven slowly heats up for like 15 minutes.
Wash your sweet potatoes really well. You can peel them if you want, but I never do because the skin gets crispy and it’s honestly the best part. Plus, lazy. I mean, efficient.
Cut the sweet potatoes into wedges or cubes—your choice. I usually do wedges because they look fancier and get crispier. Aim for pieces about 1-1.5 inches thick. Smaller pieces cook faster but burn easier. Bigger pieces take forever. It’s a balance.
Step 2: Season Those Bad Boys
Throw your cut sweet potatoes into a big bowl. Add the olive oil and toss everything around with your hands. Yes, your hands. It’s messier but you get better coverage than with a spoon.
Then add all your seasonings—garlic powder, paprika, onion powder, salt, and pepper. Toss again until every piece is coated. It should look kind of orangish-brown and smell amazing.
This is where you can get creative with seasoned roasted sweet potatoes. Want them sweeter? Add cinnamon and a tiny bit of brown sugar. Want them spicy? Throw in some cayenne or chili powder. Want them more savory? Use fresh rosemary and thyme. I’ve done all of these and they’re all good.
Step 3: Arrange on Your Pan
Line a large baking sheet (or two) with parchment paper or aluminum foil. Spread your sweet potato pieces out in a single layer with space between them. Do NOT overcrowd. I’m serious about this. If they’re touching too much, they won’t get crispy.
If you need to use two pans, use two pans. It’s worth it. I usually put one on the top rack and one on the bottom rack and then switch them halfway through cooking.
Step 4: Roast Until Perfect
Pop those pans in your preheated oven and roast for 25-30 minutes total. At the 15-minute mark, take them out and flip each piece with a spatula or tongs. I know it’s annoying, but it makes SUCH a difference in getting them crispy on both sides.
They’re done when they’re golden brown and crispy on the edges and you can easily pierce them with a fork. The edges should be a little caramelized and crunchy. If they’re not crispy enough after 30 minutes, give them another 5 minutes. Ovens vary. Mine runs hot, so I usually check at 25 minutes.
Step 5: Don’t Skip This Part
Let them sit for like 2-3 minutes after you take them out. They get even crispier as they cool slightly. I know it’s hard to wait when your kitchen smells like heaven, but trust me.
Sometimes I sprinkle a tiny bit of flaky sea salt on top right when they come out. It’s not necessary but it’s chef’s kiss.
Tips for the Perfect Crispy Roasted Sweet Potato
Use enough oil. Don’t be stingy. The oil is what helps them crisp up. I’ve tried making “healthier” versions with less oil and they just don’t hit the same.
High heat is your friend. I’ve seen recipes that say to roast at 375°F or even 350°F. Too low. You need 425°F minimum to get that crispy exterior.
Flip them! I can’t stress this enough. Set a timer. Make it obnoxious so you can’t ignore it.
Different cuts = different results. Wedges get crispier. Cubes are easier to eat. Thin rounds cook fastest but burn easiest. Pick your adventure.
The skin is good. Seriously, don’t peel them unless you really hate potato skin. It crisps up beautifully and has tons of nutrients or whatever.
Variations I’ve Actually Tried
Honey roasted sweet potatoes: Drizzle with honey in the last 5 minutes of cooking. My kids love this version.
Garlic roasted sweet potatoes: Add actual minced garlic cloves to the mix. They get crispy and amazing. Just watch them so they don’t burn.
Roasted sweet potato with cinnamon: Mix cinnamon and a little brown sugar with the oil before tossing. Great for breakfast.
Roasted sweet potato with herbs: Fresh rosemary and thyme tossed with the potatoes before roasting. Very fancy feeling.
Spicy version: Chili powder, cumin, and a pinch of cayenne. Serve with sour cream or Greek yogurt for dipping.
I’ve also made roasted sweet potato fries by cutting them super thin, but honestly they’re more work and I prefer the wedges. Less surface area to burn.
Serving These Roasted Sweet Potato Sides
These roasted sweet potato dinner sides go with literally everything. I’ve served them with:
- Grilled chicken (obvious but good)
- Pork chops (amazing combo)
- Salmon (surprisingly great together)
- Just on their own with a fried egg on top for breakfast (don’t judge)
My daughter eats them with ketchup, which horrifies me but at least she’s eating vegetables. My husband likes them with hot sauce. I eat them plain because they’re perfect as-is.
They’re also great cold the next day in a roasted sweet potato bowl with some greens, chickpeas, and tahini dressing. Very trendy. Very Instagram-worthy. Very filling.
What I Wish I’d Known Earlier
Before I figured out this easy roasted sweet potatoes technique, I wasted so much time trying complicated methods. I tried par-boiling them first (unnecessary). I tried coating them in cornstarch for extra crispiness (messy and not worth it). I tried a million different oven temperatures (425°F is the sweet spot).
The simple version is the best version. Good olive oil, basic seasonings, high heat, don’t crowd the pan. That’s literally it.
Also, sweet potatoes are way more forgiving than regular potatoes when it comes to roasting. If you slightly undercook them, they’re still good. If you slightly overcook them, they’re still good. You’d have to really mess up to ruin them, which is why I love them.
Storage and Reheating
These keep in the fridge for about 4-5 days in an airtight container. To reheat, I throw them back in a 400°F oven for like 10 minutes to re-crisp them. Microwave makes them soggy (learned that one the hard way).
You can also freeze them after roasting, but honestly they’re never quite the same texture after freezing. Edible, sure. But not crispy. So I usually just make what I need and maybe a little extra for lunch the next day.
Final Thoughts on This Roasted Sweet Potato Recipe
These simple roasted sweet potatoes have become my default weeknight side dish because they’re easy, healthy-ish (depending on how much oil you use), and everyone in my family will actually eat them. Even my picky daughter. Even my “I only eat beige food” husband.
They’re fancy enough to serve to guests but simple enough that I don’t stress about making them on a random Tuesday night. And you can dress them up or down depending on what you’re serving them with.
So yeah. If you’ve been sleeping on roasted sweet potatoes like I was, wake up. They’re good. Really good. And way easier than you think.
Let me know if you try this recipe! And seriously, tell me your favorite way to season them because I’m always looking for new variations to try. 🍠✨
