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Roasted Sweet Potatoes

Tiffiny Felix
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Servings 4 side servings


  • about 3 lbs. sweet potatoes peeled and cubed (I do just under 1/2-inch cubes)
  • 1 1/2 teaspoons coarse Kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoon olive oil


  • Heat your oven to 425. Line a 15 1/2 x 10 1/2-inch rimmed baking sheet with foil and spray the foil with non-stick spray.
  • Combine all of the ingredients in a gallon size zip-top bag. Seal the bag with the air still in it, and shake and turn it until the potato pieces are evenly coated with the oil and seasoning. Pour the potatoes onto the prepared pan and spread them into an even layer. Throw the bag away (one of the best parts).
  • Roast the potatoes for 40-45 minutes or until they are very tender and nicely browned. Stir the potatoes several times during cooking, more frequently toward the end of cooking to prevent them from burning on the bottom.


  • I've found 3 lbs. is about all this size baking sheet can handle. If you crowd the pan the potatoes will steam instead of roast. They will still cook, but they won't get the lovely browning and charring that makes them go from yummy to OMG, THESE ARE SO **GOOD**...
-Because I use so little oil, you need to spray the foil with non-stick spray. Otherwise the potato pieces stick to the foil and you leave all the good parts behind.
-I pick sweet potatoes that are as close to russet-potato shape as I can get; it makes them easier to peel and easier to cut into more-or-less even cubes
Keyword potato, roasted, sides, sweet potato, vegetarian