Savory Roasted Sweet Potatoes

Savory roasted sweet potatoes are comforting and satisfy your spicy cravings when the weather turns cold. They are an easy and healthy side dish that you can make and pair with any meal.

Jump to:

• Why this recipe works
• Ingredients
• Variations
• Do you have to peel the skin before roasting
• How to cut sweet potatoes for roast
• How to roast sweet potatoes
• How long to roast sweet potatoes
• Storage
• Best tips
• Favorite Sweet Potato Recipes
• 📋Savory Roasted Sweet Potatoes

Why this recipe works

1. This is the BEST SAVORY sweet potatoes you’ll ever make. Your taste buds will explode with natural sweet and savory flavor contrasts.

2. One of the easiest and fastest side dishes you’ll ever make.

3. Roasting caramelizes the vegetables making the outer slightly crisp. The caramelized edges are the best!

4. Great make-ahead recipe, as it stores great. Any leftovers stay good for 4 days refrigerated in an airtight container.

Ingredients

Sweet Potatoes – it’s optional to peel the skin off potatoes. Potato skin has a lot of nutrients.

Spices – I love my spice mix to have amazing savory flavors. Ground cumin, smoked paprika, chili powder (or substitute it with cayenne pepper) salt, and pepper together make the best savory sweet potatoes.

Variations

There are many variations to season sweet potatoes:

Savory variations –

• Olive oil + salt + ground pepper + garlic powder + onion powder + paprika
• Salt + ground pepper+ ground cumin + chili powder + olive oil
• Seasoned salt + old bay + cayenne pepper along with olive oil
• Olive oil + salt + garlic salt + ground pepper + fresh minced rosemary + fresh grated Parmesan cheese

Sweet variations-

• Olive oil + cinnamon powder + honey + pinch of salt
• Brown sugar + cinnamon powder + pinch of salt + pinch of ground pepper mixed in olive oil
• Olive oil + maple syrup + cinnamon powder

Do you have to peel the skin before roasting

It’s a personal choice. Potato skin is edible and has a lot of nutrients in it. The skin on the potatoes becomes crispy in the oven while roasting, it does taste good. I recommend peeling skin for roasting as it ensures the best texture and flavor.

How to cut sweet potatoes for roast

For crispy outer, do consider peeling potatoes. The texture is better.

Place the potato on the cut side so it’s sturdy and stable cutting board. Hold it tight and cut again lengthwise into 3 to 4 long wedges.

Cut wedges horizontally into small cubes. Ensure all cubes are equal in size for even cooking.

Alternately –

Peel potatoes if you choose to. Remove a thin strip lengthwise on potatoes to help it set in one place stable on the cutting board.

Cut into ½-inch thick rounds.

Take each sweet potato round and cut into 2-3 lengthwise. Hold them together, turn them over, and cut into ½ or 1-inch cubes.

How to roast sweet potatoes

Scrub potatoes and rinse them well under tap water. It’s your choice to peel the skin off or keep it. Potato skin has a lot of nutrients and it turns slightly crisp after roasting. It’s very delicious in case you are skeptical. Leave it on if you don’t mind.

Cut potatoes into half lengthwise. Cut each half into 3 to 4 long wedges.

Note:  if you plan to make roasted sweet potato wedges, you can cut into thin wedges length-wise and then cut them in the middle so your wedges are finger length size.

Cut equal-sized cubes. Make sure they are all even size for uniform cooking. Cut them as small as ½-inch cubes to as chunky as 2-inch cubes. You choose!

Transfer cut potatoes onto a baking sheet. Drizzle a generous amount of olive oil over the potatoes. Add in all the spices along with salt and ground pepper.

Mix to coat potatoes in the spices. Arrange it in a single layer.

Roast in preheated oven at 425 degrees Fahrenheit for 45 – 55 minutes, tossing the sweet potatoes every 10 -15 minutes to prevent them from burning and to get even cooked and caramelization on every piece.

Remove from oven. Garnish with fresh parsley.

Serve immediately with your favorite main.

How long to roast sweet potatoes

Depending on the size of the potatoes, roasting time will vary. Keep constant watch while roasting. Smaller-sized potato cubes will need less time to roast.

• ½ inch cube sweet potatoes will need approximately 20 – 25 minutes to roast.
• 1 1-inch cube of sweet potatoes requires approximately 32 – 35 minutes to roast
• 1 ½ inch cube of sweet potatoes will take approximately 38 – 42 minutes to roast.
• A 2-inch cube of sweet potatoes will take approximately 45 – 55 minutes to roast.
• ½-inch thick round slices will need approximately 40 – 47 minutes. Note round slices do not get roasted as compared to the texture of smaller cubes. Round slices caramelize and turn super soft and tender.
• Sweet potato wedges need to be roasted for 15 to 20 minutes or until just tender. Then flip them over and roast for 8 to 10 minutes more until tender-crisp.

Storage

Any leftovers can be stored in an airtight container refrigerated for 4 to 5 days. Reheat stored potatoes in the oven for a few minutes before serving.

Best tips

1. Potatoes should be firm with no discoloration on the skin or any growth on it.
2. To peel the skin off or not to peel is a personal preference. I recommend peeling skin for roasting as it ensures better texture and flavor.
3. Make sure to cut potatoes into even size so they cook and caramelize evenly.
4. Roasting time depends on the size of the sweet potatoes. Smaller cubes will roast faster and bigger cubes will take longer.
5. Use a large baking tray to roast potatoes. Spread potatoes evenly and in single layers on a baking sheet for even cooking. Don’t overcrowd the baking sheet. If you overcrowd potatoes on a baking sheet, potatoes will steam cook instead of roast. You won’t get caramelized crispy edges.
6. Consider broiling for 3 to 5 minutes in the end for extra crispy golden brown potatoes. It’s an optional step.
7. For spicier potatoes increase the amount of chili powder used by ¼ to ½ teaspoon more than the mentioned values. Don’t skip smoked paprika for smoky flavor.