These Roasted Sweet Potatoes are so tasty and easy. They are made with common pantry ingredients and savory spices like cumin, paprika, and just a touch of cayenne pepper. Wake up those taste buds with this perfect complementary combination of seasoning and spice to bring out the natural sweetness.
How to make Roasted Sweet Potatoes
Add the peeled and cubed sweet potatoes to a large bowl. In a small bowl, whisk together the olive oil, kosher salt, freshly ground black pepper, ground cumin, garlic powder, paprika, and cayenne pepper. Drizzle the olive oil mixture over the cut potatoes and stir to coat.
Cover a large baking sheet with parchment paper. Scatter the sweet potato cubes over the paper with space between the potatoes for the hot air to roast them. Bake for 20 minutes, then flip them and cook an additional 15 minutes or until fork tender. Season with more salt and pepper to taste.
Helpful recipe tips
- Most parchment paper is rated for use at oven temperatures no higher than 420-450 degrees so read the packaging. If it is rated for 420 degrees, reduce the oven temperature to 420 degrees.
- Any sweet potato will work with this recipe, but some of my favorites are Garnet, Jewel, and Beauregard.
- Sweet potatoes are tough to cut. Use a sharp knife and a nonskid cutting board. Read these great tips on cutting sweet potatoes.
- You don’t have to peel the sweet potatoes, but I personally liked them peeled, and I find them more aesthetically pleasing with that bright orange flesh color.
- Adjust the cayenne pepper to taste.
- If you prefer them a little sweeter, like my sweet potato fries, add a little honey or maple syrup to the olive oil mixture.
- Other spices and seasonings to try include cinnamon (just a pinch), chili powder, seasoned salt, parsley, thyme, or rosemary.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in the oven.
- Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.
What to serve with Roasted Sweet Potatoes
- Ham steak
- Grilled burgers
- Roasted chicken
- Blackened mahi mahi
- Chicken meatballs
- Pork chops
- Buffalo chicken
- Grilled steak
- Grain Bowls with brown rice, quinoa, or farro
More sweet potato recipes to try!
Roasted Sweet Potatoes
Perfectly seasoned Roasted Sweet Potatoes with ground cumin, paprika, and just a touch of ground cayenne pepper to bring out the sweet and sassy flavors with a sweet and creamy inside texture. Enjoy this easy side dish with burgers, roasted chicken, grilled fish, and ham steak.
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Servings: 6 servings
Calories: 179kcal
Ingredients
- 3 large sweet potatoes peeled and cut into 1-inch cubes
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼-⅛ teaspoon cayenne pepper see notes
Instructions
- Preheat oven to 425 degrees. Cover a sheet pan with parchment paper (see notes below on top temperatures for parchment paper).
- Add the peeled and cubed sweet potatoes to a large bowl.
- In a small bowl, whisk together the olive oil, kosher salt, freshly ground black pepper, ground cumin, garlic powder, paprika, and cayenne pepper. Drizzle the olive oil mixture over the sweet potato chunks and stir to coat.
- Scatter the potatoes over the parchment paper with space between the potatoes for the hot air to roast them. Roast for 20 minutes, then flip them and cook an additional 15 minutes or until fork tender. Season with more salt and pepper to taste.
Notes
- Most parchment paper is rated for use at oven temperatures no higher than 420-450 degrees so read the packaging. If it is rated for 420 degrees, reduce the oven temperature to 420 degrees.
- Sweet potatoes are tough to cut. Use a sharp knife and a nonskid cutting board. Read these great tips on cutting sweet potatoes.
- You don't have to peel the sweet potatoes, but I personally liked them peeled.
- Adjust the cayenne pepper to taste.
- Other spices and seasonings to try include cinnamon (just a pinch), chili powder, seasoned salt, parsley, thyme, or rosemary.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in the oven.
- Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.
Nutrition
Calories: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 257mg | Potassium: 395mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16151IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
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Dannii
The perfect way to cook sweet potatoes. So easy to adapt with different flavors too.
Cara Campbell
These are delicious – the spice blend is totally perfect! Thank you!
Beth Pierce
My pleasure, Cara!
Andrea
Yummy! Fantastic flavors on this roasted sweet potatoes. They are a perfect side dish for any meal.
Beth Pierce
Thanks, Andrea! So glad that you liked them!
Rhonda
I love the spice mix. It really adds to the sweet potatoes.
Jill
Loved the seasoning mix on these potatoes. Thanks for the easy and delicious recipe!
Beth Pierce
You are most welcome! So glad that you liked the roasted sweet potatoes.
Beth
This recipe is easy and flavorful – just what this busy momma needs at dinner time!
Beth Pierce
Thanks, Beth! Glad that you enjoyed it!
Juliane
These are fabulous and so easy. We love them!
Catalina
Oh my goodness! I love how crispy these roasted sweet potatoes are! Must make them for holiday dinner!
Savita
This was so delicious, roasting adds so many flavors to it. Loved the recipe.
Tayler
I made these sweet potatoes with dinner last night and they were out of this world delicious! Definitely adding to our regular side dish rotation!
Beth Pierce
So glad that you enjoyed them!
Carrie Robinson
This would make the perfect side dish for Christmas dinner! 🙂 Looks delicious.
Kathleen
Loving the kick in these roasted sweet potatoes. They are a perfect side dish for my family.
Beth Pierce
Thanks, Kathleen! So glad that you enjoyed them!
Shadi
This is a good idea for holiday side dish. Thank you for sharing.