Name: Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 pounds sweet potatoes, peeled and cut into 1-inch cubes; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder (optional); 1 teaspoon paprika or smoked paprika (optional); 1 tablespoon fresh parsley, chopped (optional garnish)

Roasted Sweet Potatoes. They are the kind of dish that feels like a warm hug from the inside out. Simple, honest food that shows off the sweet, earthy flavor of the potato without fuss. I love that they are both kid-friendly and grown-up-approved. You can serve them next to grilled chicken, toss them into salads, or even mash them up for a cozy side. Here I share an easy approach that gets a crisp outside and a soft, buttery interior every time.

Ingredients for this Roasted Sweet Potatoes.

I keep things straightforward. You do not need a long list of fancy ingredients to get great results. The basics are all about good potatoes, enough oil to encourage browning, and simple seasonings. Of course, there are optional additions below if you want to jazz things up.

2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon paprika or smoked paprika (optional)
1 tablespoon fresh parsley, chopped (optional garnish)

Notes on ingredients: if you like a sweeter finish, a drizzle of honey or maple syrup near the end of roasting is lovely. If you prefer herb-forward flavors, toss in rosemary or thyme before roasting. For a smoky hit, smoked paprika changes the whole mood.

Instructions

Relax. This recipe is forgiving. A hot oven, a single baking sheet, and a quick toss are all it takes. Below are step by step directions, written as if I were standing next to you in the kitchen.

Preheat your oven to 425 F (220 C). Line a baking sheet with parchment paper or lightly grease it. A hotter oven helps the outside crisp up while the inside stays tender.
Wash, peel, and cut the sweet potatoes into roughly 1-inch cubes so they cook evenly. Try to keep them similarly sized; that makes timing predictable.
Place the cubed sweet potatoes in a large bowl. Drizzle with olive oil, then sprinkle on salt, pepper, garlic powder, and paprika if using. Olive oil adds flavor and helps the edges caramelize.
Toss everything together until the potatoes are evenly coated with oil and seasonings. Use your hands if you want — it is quick and satisfying.
Spread the sweet potatoes in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast instead of steam. If they are crowded, they will soften without getting crispy.
Roast in the preheated oven for 25 to 30 minutes, turning once halfway through, until the edges are golden and crisp and the centers are tender when pierced with a fork. Keep an eye on them; ovens vary.
Once done, remove from the oven, taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving. Serve hot and enjoy.

Little tip: flipping the pieces about 12 to 15 minutes in gives even browning. I like to use a thin spatula so I do not break the potatoes while turning them.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 25 to 30 minutes
Total time: about 40 to 45 minutes

These times assume the potatoes are cut to about 1-inch cubes. Smaller pieces will cook faster, larger chunks will take longer. If you plan ahead, you can cut the potatoes a day ahead and keep them in water in the fridge to save a little time.

Nutritional information

This is a simple estimate per serving for a recipe serving four. Exact numbers depend on the size of your potatoes and the exact amount of oil you use.

Calories: approximately 220 kcal
Carbohydrates: about 35 g
Fat: about 7 g (mainly from the olive oil)
Protein: about 2 g
Fiber: about 5 g
Vitamin A: high (sweet potatoes are rich in beta-carotene)

If you are watching calories or fat, reduce the oil slightly and consider a light spray of cooking oil rather than a full drizzle. You will lose a bit of crispness but keep the flavor.

Frequently asked questions

Can I roast sweet potatoes with the skin on?

Yes. Leaving the skin on saves time and adds texture and nutrients. Just wash them well and cut into similarly sized pieces so they cook evenly. If you prefer a smoother bite, peel them first.

How do I get them extra crispy?

Three simple moves: do not crowd the pan, use a hot oven (425 F or 220 C), and make sure the pieces are coated but not swimming in oil. A metal baking sheet conducts heat well and helps caramelize the edges. Turning them once halfway through helps even browning.

Can I prepare them ahead of time?

Absolutely. You can cut the sweet potatoes and store them submerged in cold water in the fridge for up to 24 hours. Drain and pat dry before seasoning and roasting. You can also roast them fully, refrigerate, and reheat in a hot oven to crisp them up again when you are ready to serve.

Final thought: this is one of those recipes that adapts to your day. Busy weeknight? Keep it simple with salt and pepper. Hosting friends? Add herbs, a sprinkle of feta, or a drizzle of maple and a pinch of cayenne. Either way, roasted sweet potatoes are reliable, tasty, and surprisingly versatile. Try them once and I promise they will become a go-to side in your rotation.