Roasted Sweet Potatoes

By Lidey Heuck

Updated Oct. 14, 2024

Roasted Sweet Potatoes
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(529)
Comments
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These easy roasted sweet potatoes make for a quick side dish or a delicious addition to grain bowls and salads. For added flavor, sprinkle with thyme, rosemary or sage, or a pinch of warm spices, such as curry powder, cumin or cinnamon. The directions call for peeling the potatoes, but feel free to leave the skins on to save a step — they become tender and soft when roasted. To prevent any wobbling and safely cut the sweet potatoes, slice a thin strip to create a flat edge before dicing. If you plan to double this recipe, use two sheet pans to avoid overcrowding. 

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Ingredients

Yield:4 servings
  • 2pounds sweet potatoes, peeled and cut into 1-inch pieces (3 medium potatoes)
  • 3tablespoons extra-virgin olive oil
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • Black pepper
  • 2teaspoons chopped fresh thyme, rosemary or sage, or 1 teaspoon dried (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

287 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 4 grams protein; 554 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    Place the sweet potatoes on a sheet pan. Drizzle with the olive oil, salt, a few grinds (or shakes) of black pepper and the thyme, if using, and toss well.

  3. Step 3

    Roast the potatoes for 30 to 35 minutes, tossing halfway, until fork tender and caramelized. Serve warm or at room temperature.

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Ratings

5 out of 5
529 user ratings
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Comments

B Dawson

Please become more aware of how much plastic is used once and then thrown away. Use a bowl and wash it. It may take more time but the environment will be a tiny bit better off!

Toni

I have put all ingredients in large plastic bag and shaken it to coat oil evenly before baking. Time saver.

Anon

I use Mason jars.

peter

This is amazing with some cumin and honey!

DoctorJ

Love doing potatoes like this! I toss the chunks of potatoes, oil and spices (I usually add a little onion to roast alongside the potatoes), mix by hand in the bowl, and spread onto the baking sheet. This coats everything evenly so it is worth the extra effort of washing an extra bowl after - at least for me. Delicious, simple recipe.

Ted Thunder

I think the real crime here is peeling them first. I leave the extra nutrition and flavor intact.

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