Roasted Sweet Potatoes
Updated Aug 19, 2025
Roasted sweet potato cubes seasoned with a little oil, salt, pepper, and paprika. Roast on a sheet pan in the oven for a crispy outside and soft inside.
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Try my savory roasted sweet potatoes!
Diced, oven-roasted sweet potatoes are, without a doubt, one of our family’s favorites! Anytime I’m roasting some type of protein in the oven, I find myself roasting sweet potatoes to go with it because my kids devour them. They make us feel full, and I feel like sweet potatoes last forever in my pantry, so I always have them on hand.
Happy Cooking!
– Yumna
Roasted Sweet Potatoes Ingredients
- Sweet potatoes: I recommend getting sweet potatoes that are about the size of your fist. Here’s a quick tutorial on how to cut sweet potatoes.
- Oil: I coat the sweet potato cubes in olive oil. You can also use avocado oil or melted coconut oil.
- Spices: Paprika, salt, and pepper are my go-to spices for crispy roasted sweet potatoes. Cumin, chili powder, and garlic powder are nice additions. You can also try a spice blend like za’atar seasoning, Cajun seasoning, or Italian seasoning.
How to Make Roasted Sweet Potatoes
Roasted Sweet Potato Recipe
Ingredients
- 4 large sweet potatoes peeled and cut into 1-inch cubes
- ¼ cup olive oil
- 1 tablespoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Add the sweet potatoes to the prepared baking sheet. Drizzle with olive oil and season with paprika, salt, and pepper. Toss the sweet potatoes until well-coated and arrange in a single layer.
- Roast for 30–40 minutes, flipping halfway through, until the sweet potatoes are knife-tender.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a sharp knife. Sweet potatoes can be a pain to cut, especially if they’re extra firm. A sharp knife saves you time and reduces the risk of accidentally cutting yourself.
- Cut the sweet potatoes into even cubes. This helps them cook evenly and prevents some from being overcooked while others are still raw.
- Use parchment paper. When diced sweet potatoes caramelize in the oven, they can make a mess on the baking sheet. Parchment paper makes cleanup easy! If you don’t have parchment paper, you can use a silicone baking mat or lightly grease your baking sheet with cooking spray.
- Don’t overcrowd the potatoes. You want them to be in a single layer on the baking sheet. The farther apart they are, though, the more likely they are to get crisp.
Serving Ideas
- Chicken: Balsamic Chicken, Pan Seared Chicken Thighs, Roasted Chicken
- Steak: Air Fryer Steak, Garlic Butter Steak Bites, Beef Shawarma Wraps
- Fish: Roasted Salmon in Butter, Blackened Salmon, Salmon Burgers
FAQs
Store leftover roasted sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat in the oven on a baking sheet at 350ºF until warmed through, about 15 minutes. Or, reheat in the microwave until warmed through, about 30–60 seconds.
Yes! Store them in an airtight freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.
No, you can leave the skin on if you’d like. I prefer to peel them because the texture can be a bit tough when roasted, but it’s up to you!
Comments
Followed the recipe to a T but result was mushy cubes. Potatoes were not crowded and had a bit of char on them but not crispy. Was asked not to make this again.
Hi Yvonne; I am sorry to hear that the roasted sweet potatoes didn’t work out as you’d have liked. They do not get crispy, but they shouldn’t have been mushy either. Is it possible that the cubes were cut on the small side?
I made this Roasted Sweet Potato to add in my meatball bowl with Avocado and it was absolutely delicious. The combination of the smoked caramelized flavor with the other flavors in the bowl, made it a perfect meal. I especially like the paprika added to it. So good!
That is so great to hear! Thank you so much. Yay!!