These easy Roasted Sweet Potatoes are delicious enough to be eaten as a side dish, but can also be used as a base for other recipes like Sweet Potato Hash and hearty salads. 

We make these roasted sweet potatoes at least once a week in my house. They are such a great staple, and pair with all sorts of meat entrees like Prime RibPeruvian Chicken, and Leg of Lamb.

Roasted Sweet Potatoes - In a White Bowl with spoon

My toddler loves to nibble on sweet potato chunks taken right off the baking sheet, and I keep the leftovers in the fridge for throwing into various meals.

The usual is my daily lunchtime salads, but you can get creative in other ways, making hashes or pairing them with this Cilantro Jalapeño Sauce for some delicious vegetarian tacos.

It’s healthy, filling fuel ready to go, and roasting them this way brings out their natural sweetness.

Oven Roasted Sweet Potatoes - On Sheet Pan in Cubes 

How to Make Roasted Sweet Potatoes:

First you need to decide if you’re going to peel the sweet potatoes.

I personally LOVE the texture of the skin, so what I do is only peel the gnarly parts (like where my knife is pointing in the photo below), and try to leave as much of the skin on as possible:

Sweet Potatoes on Board with Scars Shown

If you’re leaving the skin on, I recommend buying organic sweet potatoes, and giving them a scrub beforehand.

Now it’s time to dice the sweet potatoes. First I cut them in half:

Cutting Sweet Potato In Half

Then prop the sweet potato up on its flat side, and cut straight down to make planks:

Cutting Sweet Potato Into Slices on board

Lay each plank down, and cut into even chunks:

Cutting Sweet Potato Into Cubes

I cut them about 3/4″ square, but you can make them as big or as small as you’d like.

Place the cubed sweet potatoes in a large bowl, and add oil, salt, and any other seasonings you’d like:

Diced Sweet Potatoes - In a Bowl with Oil Added

Toss well, then spread the pieces out on a sheet pan that’s large enough to hold the sweet potatoes in a single layer, with some space between:

Sweet Potato Cubes on Sheet Pan Raw

Roast for about 40 minutes, until fork tender.

Roasted Sweet Potato Cubes - On Sheet Pan

The skins and outsides should have a nice chew and caramelization to them:

Roasted Sweet Potatoes - On a Sheet Pan in Cubes

The roasted sweet potatoes make for a great side dish, but I also use them as the base for Sweet Potato Hash, and throw them into my salads at lunch.

Roasted Sweet Potato Chunks - in White Bowl on Wooden Board

Roasted Butternut SquashRoasted Cauliflower, and Roasted Brussel Sprouts are some of my other favorite vegetable side dish staples. Enjoy!

Oven Roasted Sweet Potatoes On Sheet Pan in Cubes

Roasted Sweet Potatoes

Easy Roasted Sweet Potatoes are a simple side dish or base for other recipes. Leftovers keep well!

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  • 3 lbs sweet potatoes
  • 3 tbsp olive oil
  • 1/2 tsp salt


  • Preheat the oven to 400F. If necessary, line the pan with parchment paper (see recipe note).
  • Decide whether or not you'd like to leave the skin on, then cut the sweet potatoes into cubes about 3/4" wide (see step-by-step photos for cutting guidance). 
  • Place the sweet potato cubes into a bowl and toss with the olive oil and salt. 
  • Spread them out on a sheet pan in a single layer, then roast for 40-45 minutes, giving everything a toss halfway through to redistribute, and keeping your eye on them at the end. They should be fork tender in the middle, with a slightly caramelized exterior. Enjoy!


Parchment Paper note: depending on your oven and the brand of sheet pans you own, the sweet potatoes may be prone to burning. When I use air bake sheet pans, I have no problems with burning, but with regular uncoated pans, the sweet potatoes close to the edges of the pan can burn. Using parchment paper helps dramatically, so if in doubt, line your pan.


Calories: 385kcal, Carbohydrates: 68g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Sodium: 623mg, Potassium: 1146mg, Fiber: 10g, Sugar: 14g, Vitamin A: 48265IU, Vitamin C: 8.2mg, Calcium: 102mg, Iron: 2.1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.