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Who else loves roasted sweet potatoes?! I don’t know what it is about fall weather, but when the air gets cool and crisp at this time of year, I start cooking sweet potatoes like crazy. I bake them, I noodle them, I blend them into cozy sauces and toss them into soups. But most often, I roast them.

Why? First, roasted sweet potatoes are so darn easy to make! Just chop them up, toss them with some olive oil, salt, and pepper, and bake! The oven does most of the work for you. Second, they’re delicious. The salt and pepper accent the potatoes’ sweetness, creating a delectable sweet and savory flavor. I also love how the cubes puff up as they bake, becoming lightly crisp and caramelized on the outside and tender in the middle. And third, they’re just so versatile. You can toss them into salads, top them onto bowls, stuff them into tacos, and serve them as a side dish. Did I mention they’re pretty great straight off the sheet pan, too?

Below, you’ll find my simple method for how to roast sweet potatoes, as well as a host of suggestions for serving them. For the next few months, I’ll be making this roasted sweet potato recipe on repeat. I hope it becomes a standby in your kitchen, too!

That’s it! If you like, you can toss the sweet potatoes with additional seasonings before or after they come out of the oven, like I do in this taco recipe. Chili powder, cumin, cayenne, smoked paprika, or the shawarma spice blend from this recipe would all be great choices.

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2 tsp olive oil
1 tbsp butter
3 Sweet potatoes, peeled and cut into bite size cubes
1 tbsp of brown sugar (more if you want it sweeter)
Pinch of ground ginger
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Sea salt, to taste


Preheat the oven to 350 degrees.
Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting.

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