Easy Roasted Sweet Potatoes

These Easy Roasted Sweet Potatoes are tender with a light crispness on the outside. Seasoned for the best flavor, you'll want to make it again and again.

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 266kcal

Author Tania Sheff

Ingredients

2 lbs. sweet potatoes
2 tbsp. grapeseed oil
¾ tsp. sea salt
½ tsp. paprika
½ tsp. garlic powder
½ tsp. cumin
¼ tsp. pepper

Instructions

Peel the sweet potatoes and cut them into cubes.
Place them on a large parchment paper-lined baking tray and add the oil and spices.
Mix them nicely with your hands to spread the seasoning out, and then spread the sweet potato cubes out in a single layer.
Bake at 400°F for 15 minutes, flip, and then bake for another 25-20 minutes. Serve.

Video

Notes

Tips for the best Roasted Sweet Potatoes

Choose good quality sweet potatoes. Look for a sweet potato that is firm and has no cracks or bruises on the skin. Avoid those with wrinkles or color changes as these indicate dryness and spoilage.
Cut the cubes to one size. Cut the cubes to a uniform size so each one will cook thoroughly and at the same speed as the others. A mix of too large or small chunks can lead to over or undercooking.
Spread the seasoning evenly. Using your clean hands is best for thoroughly spreading the oil and seasonings over each of the cubes. Tossing in a bowl or using tongs can also work.
Separate the cubes for even cooking. Try to avoid the sweet potato cubes touching each other so that heat can reach all the surfaces for even cooking and tenderness.

How to Store

Store any leftover Roasted Sweet Potatoes in an airtight container in the refrigerator once they have cooled. They will stay fresh for up to 5 days. To reheat them, place them back on a sheet pan in the oven or in a toaster oven for a few minutes to give them a light crispiness to the outside. Or you can microwave them for a couple of minutes until warmed through.

Nutrition