Name: Easy Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Paleo
Ingredients: 2-3 organic sweet potatoes, about 2 pounds; 3 Tablespoons olive oil or coconut oil; sea salt and fresh pepper to taste; optional spices*

Jump to Recipe

These Roasted Sweet Potatoes are an incredibly delicious and nourishing side dish. They have crispy, caramelized edges and a soft, creamy interior. Easy to make with 3 simple ingredients and only 10 minutes of prep. I’ve also included a few flavorful spice variations to keep things exciting.

Easy Roasted Sweet Potatoes piled on a plate with olive oil and salt in background

Table of Contents

I love these easy roasted sweet potatoes because they’re incredibly satisfying. They give me a feeling of being calm and grounded. If I’m having a ‘bad day’ a delicious warm plate of sweet potatoes actually makes me feel better.

The reason is, sweet potatoes are packed with nutrients especially Vitamin B6 which has been shown to increase the production of mood-regulating neurotransmitters like serotonin and dopamine. They support steady energy and balanced blood sugar.

This recipe always come out great, crispy on the outside, tender and sweet on the inside with a cozy, caramelized flavor. You can eat them alone as a snack or serve with eggs for breakfast, with salad for lunch or with your favorite protein at dinner.

When I am tired and don’t want to cook much I’ll eat a plate of roasted sweet potatoes with a big, fresh salad. It’s a simple and satisfying dinner. If I have leftover chicken—or even a can of wild salmon—I toss it in for a quick, nourishing meal. You could also add beans for more protein.

Why You’ll Love These Roasted Sweet Potatoes

Perfect texture every time: Crispy, caramelized edges with a soft, melt-in-your-mouth center.
Nourishing and mood-boosting: Rich in Vitamin B6 to support serotonin and dopamine production—helping you feel calm and grounded.
Naturally sweet and satisfying: A healthy comfort food that feels indulgent yet nourishing.
Versatile: Enjoy them as a snack, with eggs for breakfast, tossed into salads for lunch, or paired with your favorite protein at dinner.
Simple and reliable: Only 3 ingredients and minimal prep, yet always full of flavor and goodness.
Easy to customize: Add your favorite spice blends—smoky, spicy, or sweet—for endless variety.

Easy Roasted Sweet Potatoes on a plate overhead view with napkin under

How To Choose A Good Sweet Potato

Sweet potatoes are available year-round, but they have the sweetest, most flavorful taste when freshly harvested in fall through early winter.
The best ones are orange or red-skinned varieties, Red Garnet or Jewel. They’re naturally moister, creamier, and sweeter than the paler types. The purple, white or tan ones are much dryer.
Don’t by “yams” they are much dryer and starchier than sweet potatoes.
Choose ones with a firm, smooth, unblemished skin and no soft spots.
Store unwashed sweet potatoes in a cool, dark, well-ventilated place for up to a few weeks. Avoid the fridge, as cold temperatures can change the texture and flavor. For longer storage, keep them in a cardboard box or wrapped in newspaper in a cool, dry spot—they can last for months.

Ingredients

The basic recipe has only 3 ingredients, sweet potatoes, olive oil and salt and pepper (optional). Coconut oil can be substituted.

Flavorful Spice Variations for Roasted Sweet Potatoes

Here are few flavorful spice variations if you want to change up the flavors. They are all delicious. I made them with the smoked paprika for years but now I prefer them just with salt.

For a rich smoky taste:

1 tablespoon smoked paprika or 1/2 tablespoon hot smoked paprika if you like spicy.

For improved digestion and flavor:

1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel

For a savory taste:

1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon granulated garlic powder

When using a blend, mix the spices together in a small bowl first, then add to the sweet potatoes when mixing in the oil and salt.

How To Cut Sweet Potatoes

You can cut them into half moons, chunks or fries. Which ever way they are delicious.

Wash and dry them well to remove any dirt. Trim the ends with a knife.
Peel or leave the skin on. Unpeeled roasted sweet potatoes have a slightly earthier flavor and a crispy, chewy skin that is rich in nutrients. I peel mine. I like the softer texture and more concentrated flavor.
Slice into 1/2 inch rounds. Then depending on the size of your sweet potato and how big you wnat the pieces, cut into half moons. I like this shape but if you want them smaller cut again to make 4 triangles. For larger rounds, cut in half lengthwise and then make 2-3 more cuts width-wise. You can also cut each circle into thirds and then into cubes. See photo.
If you want sweet potato fries, cut into 1/2″ planks and then into 1/2″ strips in the shape of fries. Kids love them like this.
Keep the pieces uniform in size so they cook evenly and get caramelized edges. It prevents some from burning while others stay undercooked.

Easy Roasted Sweet Potatoes on a board showing cutting

How To Make Roasted Sweet Potatoes

Wash, peel (or not) and cut the potatoes, into your preferred shape and size. Try and make them evenly sized. See above for cutting instructions and photo.
I like to toss the sweet potatoes in oil and salt in a separate bowl before roasting to ensure they are evenly coated with oil and seasonings. A bowl gives you more room to ensure every piece is well-coated with oil and spices. But there are days I just put them right onto the pan, sprinkle with oil and salt and use a spatula to toss.

Easy Roasted Sweet Potatoes in a bowl mixing olive oil salt and pepper

Spread sweet potatoes in single layer on a baking sheet, being sure not to overcrowd.

Easy Roasted Sweet Potatoes on a tray uncooked

Cook at 425 degrees F, tossing every 15 minutes to make sure they cook evenly with good caramelization and to prevent burning.
Check for doneness. They’ll be done in 30-45 minutes depending on their size. They are done when they are tender and caramelized. If they’re getting too brown and not soft in the middle yet, turn down the temperature.

Chef’s Tip

Give them plenty of room on your baking sheet. If they are too close together, they’ll steam rather than roast. They need space to get crispy. Use 2 baking sheets if you have a large batch.

Easy Roasted Sweet Potatoes on a tray cooked with spatula and sprinkled with salt

Serving and Storing

Serving – Roasted sweet potatoes pair beautifully with almost anything — serve them alongside eggs for breakfast, toss them into salads or grain bowls, or enjoy them with your favorite protein at dinner. Their naturally sweet, caramelized flavor also makes them a delicious snack on their own.

Storing – If you have leftovers cool and cover or place in an airtight container. Store them in the fridge for up to 4 days. Reheat in an air fryer, toaster oven or oven.

More Roasted Vegetables

Roasted vegetables taste so good and they’re easy to make. The oven does the work for you. Here are a few more easy recipes you can enjoy:

I hope you love this recipe and make it often. Let me know your thoughts in the comment box below. You review encourages others in our community!

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.