Roasted sweet potatoes are the perfect side dish. They're made with spices and olive oil, then roasted to perfection until caramelized.
Over the years, we've gathered many roasted vegetable recipes that make the perfect side dish or addition to your favorite salads and bowls. From roasted butternut squash and Greek potatoes to roasted brussel sprouts and Greek roasted vegetables (briam), you can always throw some veggie in the oven with some olive oil and the right spices to create a tasty side dish. Today I'm going to show you how to roast sweet potatoes so that they are perfectly tender and caramelized every time.
Table Of Contents:
- Are sweet potatoes good for you?
- Why you'll love this recipe
- How to pick the right sweet potatoes
- Season them all the way
- How to roast sweet potatoes
- How long should I roast them?
- Tips for roasting sweet potatoes
- Serving suggestions
- Storage and reheating
- Freezing instructions
- Frequently asked questions
- More roasted vegetables recipes
- Step-by-Step Recipe
Are sweet potatoes good for you?
The short answer is yes. To be more specific, in addition to being a good source of fiber and minerals such as calcium and iron, sweet potatoes also contain vitamins such as Vitamin A and Vitamin C. They're also packed with antioxidants, which protects your body against many illnesses.
Why you'll love this recipe
- Versatile: These roasted sweet potato cubes are so versatile. You can serve them as a side dish, in bowls, tacos and wraps.
- Easy to prepare: This recipe is as easy as peel, chop, toss and roast. Simple yet so delicious, this is a sweet potato recipe you'd want to keep on hand.
- Delicious: The seasoning and herbs enhance the flavor of the sweet potatoes and the pomegranate adds a nice touch.
And, if you're a sweet potato superfan, be sure to check out our maple pecan sweet potatoes and sweet potato casserole. They're both family friendly and easy to make.
How to pick the right sweet potatoes
Keep in mind that sweet potatoes and yams are two different vegetables. Yams are usually white inside and less sweet. When shopping for sweet potatoes, look for the jewel or garnet varieties and choose ones that are small or medium, firm, and have no bruises, brown spots, or soft spots on the skin.
Season them all the way
This recipe calls for 4 spices which are cinnamon, allspice, nutmeg and paprika. These spices have a warm nature and work well with the sweet potatoes. I enjoy using smoked paprika tor roasting vegetables, however, regular paprika would work, too.
I also like to add some aromatic herbs such as rosemary, thyme or oregano to this recipe. The earthy flavor of these herbs complements the sweet potato well.
Some other spices you can use are cayenne pepper, cumin, coriander, garlic powder and chili powder. Any combination of these spices would add a lot of flavor to this dish.
How to roast sweet potatoes
- Preheat the oven to 460 degrees F. Coat a baking sheet with cooking spray.
- Wash and dry the potatoes. Peel them using a vegetable peeler and then slice into ½ inch thick circles and cut into 1-inch cubes.
- Toss the sweet potato cubes with olive oil, allspice, nutmeg, paprika and cinnamon. Arrange them on the baking sheet and make sure they're not overlapping. Top with fresh rosemary.
- Roast in the oven for 15 minutes, then take the baking sheet out and flip the sweet potatoes using a spatula. Return to the oven and roast for another 10 to 15 minutes until soft and caramelized. Serve and top with pomegranate arils.
How long should I roast them?
This depends on the temperature of the oven and the thickness of the potatoes. To roast sweet potato cubes that are 1 inch thick, you usually need 25 minutes at 450 degrees F. If the chunks are larger, it would take 5 to 10 minutes more for them to roast.
Tips for roasting sweet potatoes
- High temperature: Roasting at a high temperature such as 450 degrees F would make them tender on the inside and caramelized on the outside.
- Don't overlap: Arrange the sweet potato cubes in one single layer and make sure they're not overlapping and the baking sheet is not too crowded so the air can circulate and caramelize the vegetables.
- Olive oil: Use a good amount of olive oil and make sure every sweet potato cube is coated with the olive oil. This will guarantee a nice color, flavor and texture.
- Breakfast: Serve alongside spinach omelette, shakshuka with feta or sausage breakfast muffins.
- Lunch: Toss it with Mediterranean salad, nicoise salad or Greek shrimp salad.
- Dinner: Serve it as a side dish with dijon salmon, Italian chicken skillet or garlic lemon shrimp.
Storage and reheating
Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, arrange them on a baking sheet and place them in the oven at 325 degrees F for 15 minutes.
Let the roasted sweet potatoes cool completely. Then transfer them to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in the oven.
Frequently asked questions
Yes, the skin of the sweet potato is edible when roasted. Make sure to wash and scrub the skin properly before cutting and roasting.
I don't find soaking them in water necessary for this particular recipe.
I don't like using parchment paper when it comes to roasting vegetables. In my opinion, vegetables brown better when there's no parchment paper.
More roasted vegetables recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Roasted Sweet Potatoes with Rosemary and Pomegranate
- 2 lbs sweet potatoes
- 4 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- 2 sprigs rosemary
- ½ cup pomegranate arils
- Preheat the oven to 450 degrees F and coat a baking sheet with cooking spray.
- Peel the sweet potatoes and cut them into 1-inch cubes. Toss the sweet potatoes with the olive oil, smoked paprika, cinnamon, allspice and nutmeg. Arrange them on the baking sheet in one single layer and top with rosemary.
- Roast the sweet potatoes in the oven for 15 minutes. Take the baking sheet out of the oven and flip the sweet potatoes using a spatula. Return them to the oven and roast for another 10 to 15 minutes until they're golden and caramelized.
- Transfer to a serving plate and top with more rosemary and pomegranate arils.
- You can also use regular paprika instead of smoked paprika.
- The sweet potato skin is edible when roasted. If you decide to keep the skin on, make sure the sweet potatoes are completely clean and scrubbed.
- Make sure not to overcrowd the baking sheet to allow the air circulate and roast the potatoes properly.
- Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 325 degrees F for 15 minutes.
I would have never thought to combine this flavor combo (especially the pomegranate arils) with sweet potatoes! What a flavor explosion!
These roasted sweet potatoes are the perfect side dish to so many meals. Easy to make and so tasty! Love them!