Simple Roasted Sweet Potatoes

Simple roasted sweet potatoes are a super easy, healthy and delicious side dish that goes with any meal! (gluten-free, vegan, nut-free) 

Why You’ll Love These Easy Roasted Sweet Potatoes

Need an easy, healthy side dish to add to almost any meal? Look no further. These simple roasted sweet potatoes are here to save the day. Every day. They only have 4 ingredients and are so easy to make. They taste delicious, are full of nutrients, and go with everything. It’s easy to see why roasted sweet potatoes are one of my favorite go-to sides!

How Do You Cook Roasted Sweet Potatoes?

Roasted sweet potatoes are so easy to make.

• Cut sweet potatoes into uniform sized 1/2-inch cubes. Peel them if you’d like, but I leave the skin on because I’m lazy and they have more fiber with the skin.
• Toss cubed sweet potatoes in a bit of oil and touch of spice. In this recipe, I use a hint of cinnamon and paprika for a sweet and savory mix.
• Spread seasoned sweet potato cubes evenly on a baking sheet lined with parchment or a silicone baking mat.
• Roast in a hot oven (400°F), stirring every once in a while, until crisp on the outside, roughly 35-45 minutes.

Boom. Instant side dish for any meal!

Tips For Making Perfect Roasted Sweet Potatoes Every Time

• Cut sweet potatoes into uniform-sized cubes so that they cook evenly. 
• Sweet potatoes can be hard to cut. Make sure you’re using a large, sturdy cutting board and a sharp chef’s knife. (I love my Wusthof chef’s knife and use it every day!)
• Make sure the sweet potatoes aren’t too crowded on the baking sheet, or they’ll steam rather than roast, and they won’t get those crispy outsides. Spread the cubes in an even layer without them touching each other.
• Stir or flip the sweet potatoes roughly every 10 minutes while cooking to ensure all of the sides get crispy.

Are Sweet Potatoes Healthy?

Let’s just talk about how healthy sweet potatoes are. Not only are they full of potassium and fiber (especially if you leave the skin on!), but they are also low in fat and calories when prepared in a simple way like roasting, baking or boiling.

Where sweet potatoes really shine, though, is in their vitamin A content. This vitamin is important for your immune function, eye sight and cell health. One 1/2 cup serving of roasted sweet potato cubes provides over 100% of your daily vitamin A needs!  And the oil used in cooking roasted sweet potatoes helps you to absorb vitamins like vitamin A effectively.

What Do I Eat With Roasted Sweet Potatoes?

You can use roasted sweet potatoes in so many ways! I like to cook them as a simple side to go alongside chicken or fish and a green veggie for an easy meal, and they’re also perfect for breakfast alongside eggs, but you can also use them for so much more! Use roasted sweet potatoes as a vegetarian taco or enchilada filling with black beans, in a yummy buddha bowl, or in a breakfast hash.

What Do I Do With Leftover Sweet Potatoes?

I love having leftover roasted sweet potatoes because they are so versatile! Store leftovers in an airtight container in the fridge, and then use them within 4-5 days. I like to:

• Use them in my Sweet Potato Bacon Breakfast Tacos or other breakfast tacos/burritos.
• Throw them into a salad, such as my Fall Harvest Warm Kale Salad. (It’s amazing. Try it asap!)
• Put them into a grain bowl with other roasted veggies, like my Rainbow Buddha Bowl. 
• Add them to a veggie hash and top with an egg for a simple, quick meal. (Or try my Sweet Potato, Apple, and Sausage Hash!)
• Use them in a quiche or frittata, like this Veggie Sweet Potato Breakfast Bake.

Simple Roasted Sweet Potatoes

Simple roasted sweet potatoes are a super easy, healthy and delicious side dish that goes with any meal! (vegan, gluten-free, nut-free)

• Author: Kaleigh
• Prep Time: 10 min
• Cook Time: 35 min
• Total Time: 45 minutes
• Yield: about 4 servings 1x
• Category: side dish
• Method: roasted
• Cuisine: American

Scale 1x2x3x

Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1/4 tsp paprika
• 1/8 tsp cinnamon
• Coarse sea salt (to taste)
• Freshly cracked black pepper (to taste)

Instructions

1. Preheat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
2. Wash sweet potatoes and dice into even cubes (about 1/2 inch to 1 inch). I like to leave the peel on, but you can peel your potatoes if you’d like.
3. In a large bowl, toss sweet potato cubes with oil and spices until coated evenly. Spread onto lined baking sheet, spaced evenly so that they are not touching.
4. Roast potatoes for 35-45 minutes, stirring every 10 minutes or so, until done. They should be soft inside but crispy outside.
5. Remove from oven and serve immediately.

Notes

• Cut sweet potatoes into uniform-sized cubes so that they cook evenly.
• Sweet potatoes can be hard to cut. Make sure you’re using a large, sturdy cutting board and a sharp chef’s knife. (I love my Wusthof chef’s knife and use it every day!)
• Make sure the sweet potatoes aren’t too crowded on the baking sheet, or they’ll steam rather than roast, and they won’t get those crispy outsides. Spread the cubes in an even layer without them touching each other.
• Stir or flip the sweet potatoes roughly every 10 minutes while cooking to ensure all of the sides get crispy.
• Store leftovers in an airtight container in the refrigerator and use within 4-5 days.

Keywords: simple roasted sweet potatoes, how to make roasted sweet potatoes, cubed sweet potatoes

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