If you’re looking for a simple and delicious way to enjoy sweet potatoes, oven-roasted sweet potatoes are the way to go.
This recipe is as easy as it gets: peel, dice into cubes, toss with olive oil and seasonings, and roast until golden and tender.
At its most basic, you can roast sweet potatoes with just salt and pepper, but I love adding rosemary and garlic powder for a savory flavor that pairs beautifully with their natural sweetness. A pinch of cayenne gives just the right amount of warmth.
I make this roasted sweet potato dish all the time as a healthy side for weeknight dinners, but it also feels right at home on a holiday table.
They’re even a lighter, savory alternative to sweet potato casserole for Thanksgiving if you want to balance things out.
Why You’ll Love This Roasted Sweet Potato Recipe
Quick to prep – Peel, dice, season, and they’re ready for the oven in minutes.
Healthy side dish – Sweet potatoes are naturally nutritious, and olive oil keeps things light.
Budget-friendly – Sweet potatoes are inexpensive, and you likely have the spices in your pantry.
Customizable seasoning – Rosemary and garlic are delicious, but you can change things up with whatever you have on hand.
Perfect for everyday or holidays – Works as well for weeknight dinners as it does on Thanksgiving and holidays. The recipe is easy to double (or triple) if you’re cooking for a crowd.
This roasted sweet potato dish really is the perfect balance of simple and flavorful. Whether you make it for weeknight dinners, Sunday meal prep, or a holiday gathering, it’s always a crowd-pleaser.
Ingredients You’ll Need
- Sweet potatoes (about 2 pounds)
- Olive oil
- Salt and pepper
- Garlic powder
- Dried rosemary
- Cayenne pepper (optional, but highly recommended)
Ingredient Notes
Sweet potatoes – Choose ones that are firm and evenly shaped so they’re easier to peel and cut into uniform cubes.
You will need about 2 pounds which is about 3 medium sweet potatoes.
Olive oil – Keeps the dish healthy and helps the edges caramelize while roasting.
Garlic powder – Adds savory depth without overpowering.
Rosemary – A classic pairing with root vegetables that complements the sweetness of the potatoes.
Cayenne pepper – Just a pinch gives a subtle kick. If you like heat, add a little more.
How to Make Roasted Sweet Potatoes
Detailed recipe and instructions are in recipe card at bottom of post.
- Prep the potatoes. Peel and dice sweet potatoes into ½-inch cubes. Try to keep them uniform so they roast evenly.
- Season. Add the potatoes to a large bowl. Drizzle with olive oil, sprinkle on mixture of salt, pepper, garlic powder, rosemary, and cayenne. Toss until every cube is coated. Tip: Use a rubber spatula to scrape out the last bit of seasoning and oil so none goes to waste.
- Arrange on baking sheet. Spread the potatoes out in a single layer. Don’t crowd the pan. This helps them roast instead of steam.
- Roast. Bake at 425°F for 15 minutes. Flip with a spatula and roast another 10–15 minutes until golden brown and tender. How long to roast sweet potatoes? About 25–30 minutes total, depending on cube size. Smaller pieces cook faster.
- Serve. Enjoy hot as a side dish for dinner, meal prep, or alongside your holiday feast.
Try These Next!
If you love easy potato sides, check out my Ranch Roasted Potatoes. Just 3 ingredients for the crispiest, most flavorful oven-roasted potatoes.
Prepping the Sweet Potatoes
After peeling, I like to chop each potato into two pieces. This way it’s easier to handle for cutting into cubes.
Seasoning and Roasting
Go ahead and stir all the seasonings together first before dumping on the potatoes (unlike what I did in the photo below.)
Recipe Notes
- For easy cleanup, you can line the baking sheet with foil, but use non-stick foil or grease the pan well to prevent sticking.
- A baking mat works too, but I find potatoes caramelize best directly on the pan.
- If you don’t want to use a mixing bowl, you can add the cubed sweet potatoes, oil, and spices to a gallon bag, seal, and shake to coat.
Reheating Roasted Sweet Potatoes
These roasted sweet potatoes are at their absolute best hot out of the oven when the edges are caramelized and the insides are tender.
I don’t recommend making them fully ahead, but you can prep in advance by dicing the potatoes and mixing the spice blend (just store them separately).
Note: Sweet potatoes don’t brown or oxidize quickly once diced, so you can chop them a few hours ahead of time without worry.
If you do have leftovers, here’s how to bring them back to life:
- Oven: Reheat in a 375°F oven for 5–10 minutes until warmed through and crisped. This is the best method.
- Air fryer: If you have one, they reheat beautifully at 375°F for 3–5 minutes.
- Microwave: Works in a pinch, but the potatoes will be softer and won’t regain their crisp edges.
Make-Ahead Sweet Potato Seasoning Packets
One of my favorite shortcuts in the kitchen is prepping seasoning packets in advance.
Instead of pulling out all the spice jars every time, I measure the blend once and stash it in little baggies. Next time I want roasted diced sweet potatoes, all I need to do is grab a baggie, toss it with olive oil and potatoes, and I’m set.
To make your own seasoning packets, just combine the seasonings in a snack size baggie.
Multiply the recipe for larger batches of potatoes.
Homemade Seasonings
Love saving money with DIY spice blends? Check out my Homemade Chili Seasoning Mix and Homemade Taco Seasoning. Both are pantry staples that are so much cheaper (and better!) than store-bought packets.
Variations
The rosemary and garlic combo is delicious, but you can change things up depending on your mood:
- Spicy: Add more cayenne, chipotle chili powder, or red pepper flakes.
- Smoky: Use smoked paprika or chipotle powder.
- Southwest: Try cumin, chili powder, and onion powder.
- Herby: Italian seasoning with salt and pepper works perfectly.
Ways to Use Roasted Sweet Potatoes
These oven-roasted sweet potato cubes aren’t just a side dish. You can work them into all kinds of meals. Some of my favorites:
- Hearty salad topper: Add to a grain-and-greens salad with quinoa, kale, beans, and red onion for a filling lunch.
- Meal prep bowls: Pair with chicken, salmon, or beans for an easy make-ahead dinner box.
- Breakfast hash: Toss with scrambled eggs or top with a fried egg for a hearty start to the day.
- Taco filling: Use roasted sweet potatoes as a base for vegetarian tacos with black beans, avocado, and salsa.
More Roasted Veggie Sides
- Crispy Parmesan Roasted Carrots
- Roasted Brussels Sprouts with Balsamic & Honey
- Crispy Ranch Roasted Potatoes (3-Ingredient Recipe)
Roasted Sweet Potatoes
These oven-roasted sweet potatoes are a simple and healthy roasted vegetable side dish made with olive oil, rosemary, garlic powder, and a touch of spice. Diced into cubes and roasted until tender and golden, they’re perfect for weeknight dinners, meal prep, or holiday gatherings.
Ingredients
- 2 pounds sweet potatoes, cubed (about 3 medium)
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
Instructions
- Prep the potatoes. Peel and dice sweet potatoes into ½-inch cubes. Try to keep them uniform so they roast evenly.
- Season. Add the potatoes to a large bowl. Drizzle with olive oil, sprinkle on mixture of salt, pepper, garlic powder, rosemary, and cayenne. Toss until every cube is coated. Tip: Use a rubber spatula to scrape out the last bit of seasoning and oil so none goes to waste.
- Arrange on baking sheet. Spread the potatoes out in a single layer. Don’t crowd the pan. This helps them roast instead of steam.
- Roast. Bake at 425°F for 15 minutes. Flip with a spatula and roast another 10–15 minutes until golden brown and tender. How long to roast sweet potatoes? About 25–30 minutes total, depending on cube size. Smaller pieces cook faster.
- Serve. Enjoy hot as a side dish for dinner, meal prep, or alongside your holiday feast.
Notes
- For easy cleanup, you can line the baking sheet with foil, but use non-stick foil or grease the pan well to prevent sticking.
- A baking mat works too, but I find potatoes caramelize best directly on the pan.
- If you don’t want to use a mixing bowl, you can add the cubed sweet potatoes, oil, and spices to a gallon bag, seal, and shake to coat.