Craft this snazzy, sweet, and spicy side dish for any occasion to impress your friends.
I’ve roasted many foods in my day, but one dish stands out among the rest for my hungry friends and family. And it just so happens to be my favorite vegetable on planet Earth! Roasted sweet potatoes are a classic in my household, and I make them wherever I go. Loved ones all around the world have told me that they enjoy the way I roast sweet potatoes.
Personally, I prefer to keep the skins on for both flavor and nutrients, but this recipe calls for peeling them so that they’re nice and smooth. Each chunk of sweet potato is tender, flavorful, and lightly crisp on the outside. With just the right amount of sweetness, savor, and spice, roasted sweet potatoes make an excellent side for all kinds of main dishes—from burgers and steak to plant-based Buddha bowls. I’ve even paired them with fried eggs in the morning. So, don’t doubt the versatility of this dish. It might be sweet and simple, but that’s exactly what makes it so dynamic when paired with savory mains.
How do I store leftovers?
Let your roasted sweet potatoes cool to room temperature and then transfer them to an airtight container. Refrigerate for 3-5 days or freeze for up to 3 months before thawing in the fridge overnight. Reheat them in the oven at 350°F for 15-20 minutes, until they’re completely warm and lightly sizzling.
If you want more sweet and less spicy…
I’ve probably roasted sweet potatoes over a hundred times now, and each roast is slightly different from the last. The key is to tweak the seasonings according to your current craving—or the desires of your loved ones. For instance, if you’re not a fan of cumin and chili powder, but instead want to bring out more earthy sweetness from this dish, I suggest replacing cumin with cinnamon and chili powder with cloves. This adds a subtle “pumpkin spice” kind of flavor to the blend that will make it sweeter instead of spicy. In my opinion, this variation is perfect for the fall.
Similar recipes to try
As I said, sweet potatoes are my favorite vegetable of all time, and so I’ve discovered many mouthwatering ways to cook them. If you want to try more epic recipes like this one, check out Mashed Sweet Potatoes—which are velvety smooth and go great with Keto Chicken-Fried Steak—or crispy Air-Fryer Sweet Potato Fries, which pair well with Keto Taco Cheeseburgers. The variety of options that come from simple sweet potatoes still surprises me, even after all these years.
Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F. In a large bowl, add the cubed sweet potatoes. Drizzle with olive oil and sprinkle with garlic powder, onion powder, paprika, ground cumin, chili powder, salt, and pepper. Toss well until the sweet potatoes are evenly coated.
- Spread the sweet potatoes in a single layer on a large baking sheet lined with parchment paper. Roast in the oven for 30 to 35 minutes, stirring halfway through, until they are tender and golden brown. Remove from the oven and serve warm.
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