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Roasted Sweet Potatoes are a kitchen staple and a go-to side dish. In this recipe, slices of sweet potato are seasoned with honey and rosemary and oven-roasted until caramelized and tender. These are easy to make and pair wonderfully with a variety of mains from casual dinners to holiday meals.
We can’t get enough of sweet potatoes! From sweet potato casserole to stuffed sweet potatoes, they’re always a hit. This recipe for roasted sweet potatoes takes just minutes to put together, but the end result is absolutely incredible. A perfect side dish to add to your dinner table all year round, and also great for those who meal prep.
Why you should make this recipe
- Effortless: This recipe is made with just a handful of simple ingredients and comes together with very little hassle. It’s perfect for whenever you don’t have a lot of time to prepare dinner, but still want a nutritious side!
- Healthy: Sweet potatoes are VERY good for you! They are low in calories and have a ton of Vitamin A and antioxidants. Additionally, roasted potatoes are inexpensive to make and super satisfying.
- Delicious: Just a few simple flavorings of salt, pepper, honey, and fresh rosemary to make sure these are super tasty. We cook them just long enough until they are soft and easily pierced with a fork.
- Versatile: These are great alongside fish, chicken, or beef. They also pair well with ham or roasted turkey for a fabulous holiday meal.
Ingredients needed to make this easy sweet potato recipe
Aside from being super tasty and a guaranteed crowd-pleaser, you’ll love that this roasted sweet potato recipe requires very minimal ingredients. Here’s what you’ll need:
- Sweet potatoes: Choose sweet potatoes that are smooth-skinned and firm, with no cuts or bruises.
- Olive oil: We’re using 2 tablespoons of oil to roast the potatoes to caramelized perfection. Any kind of neutral oil will work such as avocado or grapeseed oil, etc.
- Salt & pepper: These are simply seasoned with salt & black pepper to your preference. We recommend using kosher salt and coarse ground pepper. The larger pieces add nice little bursts of flavor.
- Honey: Deepens the caramelization and adds flavor. To make this recipe vegan, you can omit or use maple syrup instead.
- Fresh rosemary: Adds color and freshness. Other fresh herbs may be used – dill, thyme, and/or fresh parsley are also great options.
How to make this recipe
Once you’ve prepped the potatoes, this recipe is pretty much hands-off. Here’s the simple method:
Full, printable recipe at the bottom of the page.
- Prep: Preheat the oven to 425ºF and line a large sheet pan with parchment paper. Peel the sweet potatoes and cut them into 3⁄4-inch thick rounds. Place them onto the prepared sheet pan.
- Season: Drizzle with the oil and add a generous pinch of salt and pepper. Toss well to coat, then arrange in a single layer with some space in between.
- Roast: Place in the oven and roast for 25-30 minutes, or until fork tender. Drizzle the potatoes with honey and sprinkle with the rosemary. Return to the oven and bake for 10-15 minutes, or until browned.
- Enjoy: Remove from the oven and sprinkle with additional fresh herbs (if you’d like), taste, and add more kosher salt and pepper to taste. Serve hot.
Expert Tips
Here are some tips to make sure you serve up deliciously tender potatoes every time!
- Line a baking sheet with parchment or foil, this makes clean-up so much easier!
- Slice your sweet potatoes into similar-size pieces, so they cook evenly.
- If possible, choose thin sweet potatoes, as they’re easier to cut into similar-sized pieces.
- Keep the sweet potatoes in a single layer with space, for even roasting.
Frequently asked questions
We’ve experimented with different cooking times and find that we have the best results when the potatoes are cooked at 425 degrees for about 40 minutes total.
We’ve recommended peeling the sweet potatoes for this recipe, however leaving the skin on the potatoes is totally up to you. The skin does increase the fiber you ingest, which is always a good thing.
To keep roasted sweet potatoes from becoming soggy, make sure your potatoes are dry before adding the oil. Also, don’t overcrowd the potatoes on the pan or they will steam instead of roast. Last, potatoes should be cooked in a hot oven of 425°F.
Storage recommendations
- Store leftovers in an airtight container or resealable bag. They’ll keep in the fridge for up to five days or in the freezer for a month. They thaw very quickly at room temperature.
- To reheat, spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until hot. Alternatively, you can also reheat them on the stovetop. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a bit of olive oil, and cook until warmed through.
More side dish recipes to try
- Maple Pecan Roasted Sweet Potatoes
- Roasted Smoked Sweet Potatoes
- Baked Candied Sweet Potatoes
- Easy Marinated Tomatoes
- Oven Roasted Veggies
- Oven Roasted Garlic Green Beans
- Parmesan Roasted Broccoli and Cauliflower
- Easy Potatoes Au Gratin
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Roasted Sweet Potatoes
Ingredients
- 2 lb sweet potatoes
- 2 tbsp olive oil
- Kosher salt and ground pepper, to taste
- 2 tbsp raw honey, or maple syrup
- 1 tbsp chopped fresh rosemary
Instructions
- Preheat your oven to 425ºF and line a large sheet pan with parchment paper.
- Peel the sweet potatoes and cut them into 3⁄4-inch thick rounds. Place them onto the prepared sheet pan.
- Drizzle with the oil and add a generous pinch of salt and pepper. Toss well to coat, then arrange in a single layer with some space in between.
- Roast for 25-30 minutes, or until fork tender. Drizzle the potatoes with honey and sprinkle with the rosemary. Return to the oven and bake for 10-15 minutes, or until golden browned.
Notes
- Store leftovers in an airtight container or resealable bag. They’ll keep in the fridge for up to five days or in the freezer for a month. They thaw very quickly at room temperature.
- To reheat, spread the potatoes on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until hot. Alternatively, you can also reheat them on the stovetop. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a bit of olive oil, and cook until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
