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Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
updated Oct 24, 2023
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These caramelized cubes crackle when you bite through the crisp surface and into the creamy center.
Serves4 to 6Prep5 minutesCook30 minutes to 35 minutesreviews
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In the hierarchy of all the ways to cook a sweet potato, perfectly roasted chunks will forever sit at the top of my list. I’m not talking about a quick flash in a screaming-hot oven when you’re in a hurry to get dinner on the table. I’m talking about those substantially sized cubes with well-browned, caramelized edges that crackle when you bite through the crisp surface and into the creamy center. The kind so impossibly irresistible you can’t help but risk burning your fingertips and tongue to pop a few into your mouth the second the baking sheet comes out of the oven.
Whether you prefer plain roasted sweet potatoes with just a sprinkling of salt or like to give them an extra sweet or savory twist, they’re easy to make once you know the few key steps to success. Here’s how to do it.
How Long to Roast Sweet Potatoes
Roast the sweet potatoes until tender and browned all over, 30 to 35 minutes at 400°F. Be sure to flip them halfway through.
Do You Need to Peel Sweet Potatoes Before Roasting?
Yes! For the best flavor and caramelization, peel the sweet potatoes before roasting.
4 Key Steps to the Best Roasted Sweet Potatoes
1. Cut the potatoes into 1-inch cubes. One-inch cubes are the ideal size when cutting up the peeled potatoes. These bite-sized chunks aren’t too big or too small and work just as well for a side dish as they do as an addition to salads, tacos, grain bowls, and wraps. Also remember that cutting evenly sized pieces ensures they all take the same time to cook.
2. Roast at 400°F. Temperature is an important factor in getting roasted sweet potatoes just right. This temperature is hot enough to deliver the tender, creamy centers and the charred, caramelized surface you expect from sweet potatoes. Setting the dial at 400°F, rather than 425°F or 450°F, means a slightly longer cook time, which helps coax out even more of this spud’s natural sweetness.
3. Use plenty of oil. Don’t be afraid to use plenty of fat when roasting sweet potatoes. A generous slick of olive oil helps give the potatoes those caramelized, crispy edges that makes them so irresistible.
4. Use your hands to coat the potatoes evenly. You’re going to want to make sure all the sweet potato cubes are well-coated with oil, and the best way to get the job done is with your hands. I know it’s a bit messier than using a wooden spoon or rubber spatula, but those tools simply don’t work as well.
How to Make Sweet or Savory Roasted Sweet Potatoes
Roasted sweet potatoes are pretty darn delicious with a simple sprinkling of salt, but should you want something more, these spuds are super versatile and take well to extra flavorings.
- Sweet: Toss the cubes with a shower of ground cinnamon and add a drizzle of honey halfway through cooking for a sticky-sweet batch of vegetables that taste like candy. While this sweet twist makes a great side dish, try them also as a grain bowl topper, add them to yogurt and oatmeal, or mash them and layer onto a slice of ricotta toast.
- Savory: If savory is more your speed, the warm, smoky aromas of ground cumin and chili powder are a perfect partner to sweet potatoes. The spiced flavors balance the vegetable’s natural sweetness and add a gentle kick. Simply toss the potatoes with a spoonful of these spices before they go into the oven.
Roasted Sweet Potatoes Recipe
These caramelized cubes crackle when you bite through the crisp surface and into the creamy center.
Prep time 5 minutes
Cook time 30 minutes to 35 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 2 pounds
sweet potatoes (3 medium or 2 large)
- 2 tablespoons
olive oil
- 1/2 teaspoon
kosher salt
Savory variation (optional):
- 2 teaspoons
ground cumin
- 1 teaspoon
chili powder
Sweet variation (optional):
- 2 teaspoons
ground cinnamon
- 2 tablespoons
honey
Equipment
Cutting board
Vegetable peeler
Chef's knife
Rimmed baking sheet
Measuring spoons
Instructions
Show Images
Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, cut the sweet potatoes.
Peel and cut the sweet potatoes. Peel the sweet potatoes and cut into 1-inch cubes.
Toss the potatoes with oil. Place the sweet potatoes on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt. If using, add the cumin and chili powder or cinnamon and toss to coat. Arrange the potatoes in a single layer.
Roast the potatoes. Roast for 15 minutes. Use a thin spatula flip the potatoes, and if using, add the honey and toss to coat. Roast until the potatoes are tender and browned all over, 15 to 20 minutes more.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
