Easy Oven Roasted Sweet Potato Halves — Crispy Edges, Soft Centers
Introduction
I love a recipe that feels effortless and actually tastes like you put in far more work than you did. These Oven Roasted Sweet Potato Halves are one of those — simple to prep, forgiving in the oven, and reliably delicious. The cut sides caramelize and get a lovely crisp edge while the insides stay soft and naturally sweet. It’s a nice change from mashed or baked whole potatoes, and they make an easy bed for anything from a quick yogurt drizzle to a full-on topping.
Ingredients for this Oven Roasted Sweet Potato Halves
Below are the basics I use every time. Feel free to tweak — more spice, less sweet — whatever fits your mood.
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon honey or maple syrup (optional, for a glaze)
- Fresh chopped parsley or cilantro, for garnish
- Lemon wedges or plain Greek yogurt to serve (optional)
Instructions
Here’s how I make them — quick, clear steps. Read through before starting so you’re not hunting for a spoon halfway through.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or give it a light coating of oil.
- Wash and scrub the sweet potatoes to remove any grit. Pat dry. Cut each potato in half lengthwise so you have nice, even halves that roast uniformly.
- If you want a little pocket for a topping, scoop a small amount out of the center with a spoon. I do this when I plan to add yogurt or a chili topping later.
- In a small bowl whisk olive oil, salt, pepper, and smoked paprika. If you like a touch of sticky sweetness, stir in honey or maple syrup. The glaze helps with caramelization.
- Brush or spoon the mixture over the cut sides so they’re well coated. Don’t be shy here — the oil helps make those edges crisp and golden.
- Arrange the halves cut-side down on the baking tray. Give them a little space so the heat circulates and they roast instead of steam.
- Roast for 25 to 35 minutes. Test by piercing the centers with a fork — they should be tender. If your potatoes are large, they may need a few extra minutes.
- For extra browning, flip them cut-side up for the last 8–10 minutes. If you want a quick char, pop them under the broiler for 1–2 minutes but keep a close eye on them.
- Finish with chopped herbs and a squeeze of lemon or a spoonful of Greek yogurt when serving. Serve warm and enjoy.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 25 to 35 minutes (depending on size of potatoes)
- Total time: about 40 to 50 minutes
Nutritional information
These numbers are estimates depending on the exact size of the potatoes and whether you add toppings like yogurt or honey. Per serving (one sweet potato half if making 8 halves total) I estimate roughly:
- Calories: 280
- Carbohydrates: 45g
- Fat: 8g
- Protein: 3g
- Fiber: 6g
Frequently asked questions
Can I roast these ahead of time?
Yes. You can roast them fully, cool, and store in the fridge for up to 3 days. Reheat in a 375°F oven for about 10 to 12 minutes to revive the edges. Microwave works in a pinch, but you’ll lose crispiness.
How do I get extra-crispy edges?
Two things: make sure the cut sides are well coated in oil and give the halves room on the pan so air can circulate. Also, flipping them cut-side up for the last part of cooking and broiling for a minute or two will help create a caramelized edge. Don’t walk away while broiling — it happens fast.
What toppings pair well with Oven Roasted Sweet Potato Halves?
Lots of options. A dollop of Greek yogurt, a drizzle of chili oil, crumbled feta, toasted seeds, or even a scoop of black bean salsa — all are great. For a sweet-savory combo try a little butter and cinnamon or a sprinkle of chopped nuts and a light honey drizzle.
Final notes
These Oven Roasted Sweet Potato Halves are one of those recipes that’s adaptable, forgiving, and almost always appreciated. They’re a lovely side for weeknight dinners, easy to scale up for guests, and they travel well in a meal prep container. When I make them, I usually double the recipe because they disappear faster than I expect. If you try any fun toppings, I’d love to hear about them — there’s something satisfying about seeing a simple vegetable turn into a star on the plate.
Happy cooking. Take your time with the oven, and enjoy those caramelized edges — they’re the best part.
Oven Roasted Sweet Potato Halves
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon honey or maple syrup (optional)
- 1 tablespoon fresh chopped parsley or cilantro (for garnish)
- 1 optional lemon wedges or Greek yogurt for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and scrub the sweet potatoes. Pat them dry. Cut each sweet potato in half lengthwise to make even halves.
- Using a small spoon, scoop out a little of the center if you want a shallow well for toppings, or leave them as-is for a rustic look.
- In a small bowl, whisk together olive oil, salt, pepper, and smoked paprika. If using honey or maple syrup for a touch of sweetness, add it now and mix well.
- Brush or drizzle the oil mixture over the cut side of each sweet potato half. Make sure the cut surface is coated so it caramelizes well.
- Place the sweet potato halves cut-side down on the prepared baking sheet. Arrange them so there's a little space between each half for even roasting.
- Roast in the preheated oven for 25 to 35 minutes, until the edges are golden and the centers are tender when pierced with a fork. Thicker potatoes may need a bit longer.
- For extra-crispy edges, flip the halves cut-side up during the last 8 to 10 minutes of cooking and broil for 1 to 2 minutes if desired, watching closely to avoid burning.
- Remove from the oven. Sprinkle with chopped parsley or cilantro. Serve warm with lemon wedges or a dollop of Greek yogurt if you like.
