These easy roasted sweet potatoes are made with just 5 ingredients and ready in less than 30 minutes. Versatile enough to eat for any meal of the day!
Sweet potatoes are one of my favorite vegetables, but it didn’t always used to be this way.
Many foods that I grew up disliking, I learned to love once I started to experiment with cooking myself.
No more plain whole roasted sweet potatoes for me! My favorite way to make sweet potatoes is roasting them until they get a little crispiness on the sides.
These easy roasted sweet potatoes are my go to recipe.
Anytime that I buy sweet potatoes, 90% of the time it is to make this recipe!
What I love the most about roasting them this way is the versatility: I can eat them for breakfast (with eggs), for a side dish, on nachos, or make them as an easy finger food for my one year old son.
This recipe uses 2 large sweet potatoes. My husband and I ate almost the whole sheet pan ourselves, and my son had a little leftover for his lunch the next day.
If you have a little one that is starting to grab his own food, these are a great veggie to feed him!
Crosby loves anything he can grab himself and doesn’t let us feed him much of anything anymore, so these sweet potatoes are perfect for his little hands.
We had these for dinner earlier this week along side of my garlic butter roasted mushrooms and eggs (because I’m a lazy vegetarian that didn’t feel like making a different/more difficult protein for dinner that night.) It was delicious!
These are equally as good on nachos (have you tried my 30 Minute Sweet Potato Refried Beans Nachos yet?)
If you need an easy side dish or just want to add some more veggies in your diet, these are a great choice.
These easy roasted sweet potatoes are ready in less than 30 minutes and no fancy ingredients required.
- 2 large sweet potatoes, diced into small chunks
- ⅓ cup olive oil
- ½ teaspoon of pepper
- ½ teaspoon garlic powder
- salt, to taste (I used 1 teaspoon)
- Preheat oven to 450 degrees
- Toss diced sweet potato chunks with the remaining ingredients in a bowl until everything is oily and coated
- Spread out on an even layer on a baking sheet
- Roast at 450 degrees for 10 minutes, then flip and stir
- Roast an additional 10-15 minutes, until the edges start to blacken slightly and crisp, but are not burnt