These Roasted Sweet Potatoes are a holiday staple side dish! Requiring only 4 simple ingredients, this recipe is a foolproof way to satisfy every hungry belly at your Thanksgiving table!
One dish that you’ll always find on my holiday table: roasted sweet potatoes. My recipe is so easy, you’ll be laughing all the way to the dinner table! This staple side dish consists of cubed sweet potatoes tossed in a simple seasoning and roasted to crisp perfection.
Why Make These Roasted Sweet Potatoes
- Simple Ingredient List
- Versatile & Customizable
- Ideal For Holidays
- Super Easy & Straightforward Recipe
If you’re anything like me, I’m a big fan of any potato dish out there, including sweet potatoes. Especially for Thanksgiving or Christmas dinner, you’ll always find me wherever the mashed potatoes are. This recipe takes only 10 minute pre time and requires only a handful of ingredients! The holidays can be stressful, that’s why I’ve made this recipe as easy as possible for you!
Ingredient Notes
- Sweet Potatoes – I used white sweet potatoes, but you can use orange as well. Peeled and cut into 1 inch cubes. See “FAQs & Expert Tips” for more information and the difference between white and orange sweet potatoes.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Seasoning – We are using a simple combination of paprika, garlic powder, salt and pepper!
How To Roast Sweet Potatoes
- Preheat Oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Season: Place the cubed potatoes on the prepared baking sheet and toss well with olive oil and seasonings, until coated on all sides.
- Bake: Transfer the baking sheet to the oven and roast for about 45 minutes or until fork tender and crispy on the outside, stirring after the first 20 minutes.
FAQs & Expert Tips
FAQs
That sweet, orange coloured root vegetable that we all love around the holidays is a sweet potato. It’s true! All “yams” are in fact sweet potatoes, they just come in a wide variety of colours, textures and firmness!
Yes! You can peel and slice the sweet potatoes a day in advance, then cover and store in the refrigerator in an airtight container filled with water overnight for convenience! OR you can make these roasted sweet potatoes the day before and just warm them up in the oven before your big feast is served! See the tip below about giving them a nice broil!
You have options when it comes to this recipe. I kept it very simple and straightforward but feel free to play around with herbs, spices, brown sugar, etc.
In my opinion, these are a staple for your Thanksgiving or Christmas dinner table, but can be served alongside any main of your choice for a weeknight dinner! With a recipe this easy, you’ll be serving these any chance you can get.
The white potato is considered to be sweeter than the orange one, plus the orange one is considered to contain more beta-carotene than the white one. The white sweet potatoes are also milder in flavor.
Tips
- Make sure to cut your cubes into equal sizes, this will ensure they all roast evenly!
- Line your pan with parchment paper! I use parchment paper, you can use aluminum foil as well, but parchment paper works the best. If you don’t want to be scrubbing potatoes off your pan for days, it’s the way to go.
- If you like your roasted sweet potatoes extra crisp, turn the broiler on for maybe 2 or 3 minutes after the initial roasting and leave the sweet potatoes to broil until they are just the way you like them. Make sure you don’t forget to turn off the broiler or you might end up with ashes for dinner!
Leftovers
Transfer any leftover sweet potatoes to an airtight container and keep in the fridge. Properly stored, they will last for 3-5 days.
Freezing
Make sure to freeze in a covered airtight container or heavy-duty freezer bag. Properly stored, they will maintain their best quality for 6 months, just make sure to cool them completely first.
Reheating
Fridge
Reheat in the microwave, skillet or oven until heated through.
Frozen
To reheat frozen sweet potatoes, remove from freezer and bake in a 350°F oven for about 25 to 35 minutes or until heated through.
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Roasted Sweet Potatoes
Ingredients
- 3 lbs sweet potatoes peeled and cut into 1 inch cubes
- 3 tbsp olive oil
- ½ tsp salt or to taste
- ½ tsp pepper or to taste
- ½ tsp paprika
- ½ tsp garlic powder
Instructions
- Preheat Oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Season: Place the cubed potatoes on the prepared baking sheet and toss well with olive oil and seasonings, until coated on all sides.
- Bake: Transfer the baking sheet to the oven and roast for about 45 minutes or until fork tender and crispy on the outside, stirring after the first 20 minutes.
Recipe Notes
- Make sure to cut your cubes into equal sizes, this will ensure they all roast evenly!
- If you like your roasted sweet potatoes extra crisp, turn the broiler on for maybe 2 or 3 minutes after the initial roasting and leave the sweet potatoes to broil until they are just the way you like them. Make sure you don’t forget to turn off the broiler or you might end up with ashes for dinner!
- Transfer any leftover sweet potatoes to an airtight container and keep in the fridge. Properly stored, they will last for 3-5 days.
- Make sure to freeze in a covered airtight container or heavy-duty freezer bag. Properly stored, they will maintain their best quality for 6 months, just make sure to cool them completely first.
This recipe was seriously delicious!!!! A real keeper for year round use!!!
These sweet potatoes were so nice and soft on the inside and crispy and flavourful on the outside. I ate too many!! Lol