Roasted sweet potatoes make a delicious side dish throughout the year and these simple are an all-time favorite!
Sometimes, the simplest of recipes are the ones that are the most requested at my house. Like these humble roasted sweet potatoes. There is seemingly nothing all that special about them, but they have this amazingly crisp exterior while still having a soft and tender inside. It is like the best of all worlds between sweet potato french fries and a baked sweet potato!
To make them, I start by preheating my oven to a piping hot 500º F. This ensures they potatoes will cook quickly and give us that crispy exterior that we love in these roasted sweet potatoes.
While the oven is preheating, I scrub my potatoes clean and then dry them with paper towels. Do you prefer your potatoes peeled? At this step, you can peel your sweet potatoes if you do. But, I’m going to just go ahead and say it. I’m usually rushing against the clock to get supper on the table and I usually skip the whole peeling part.
Once I have my potatoes cleaned and dried (and peeled, if you are peeling them), I quickly cut up my sweet potatoes and toss them onto the roasting pan. Once I have all of my potatoes cut and onto the pan, I drizzle them well with olive oil and then sprinkle on my salt and pepper.
Then, I just use my hands and toss the potatoes to make sure they are well-coated in the oil and salt and pepper and distributed in an even layer on the sheet pan. I pop them into the oven and let the magic happen.
Here’s how I make my Roasted Sweet Potatoes. I think you’ll love them as much as we do!
Roasted Sweet Potatoes Recipe
- 2 to 3 pounds sweet potatoes
- 2 to 3 tablespoons olive oil
- kosher salt
- ground black pepper
- Preheat oven to 500º F.
- Clean and dry sweet potatoes and peel, if so desired. Cut sweet potatoes into large chunks and place onto a rimmed sheet pan. Drizzle potatoes with olive oil and sprinkle with salt and black pepper. Toss potatoes to make sure well coated with oil, salt and pepper and place into the preheated oven to bake until fork tender, about 20 to 25 minutes. Remove from oven and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.