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Deliciously roasted sweet potatoes, crispy on the outside and tender inside.

Best Ever Roasted Sweet Potatoes

Perfectly roasted sweet potatoes — crispy on the outside, tender on the inside, and packed with natural sweetness. A simple side dish that goes with almost anything.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs 900 g sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika optional
  • ½ tsp garlic powder optional

Equipment

  • Baking sheet
  • Parchment paper (optional)
  • Large mixing bowl
  • Wooden spoon or spatula

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
  2. Place cubed sweet potatoes in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, paprika, and garlic powder. Toss to coat evenly.
  3. Spread sweet potatoes out in a single layer on the prepared baking sheet.
  4. Roast for 25–30 minutes, flipping halfway through, until tender inside and caramelized on the edges.
  5. Serve immediately, garnished with fresh herbs if desired.

Notes

For extra crispiness, avoid crowding the baking sheet — use two sheets if necessary.
Try tossing with a bit of maple syrup and cinnamon for a sweet variation.
Leftovers can be stored in the fridge for up to 4 days and reheated in the oven.