Roasted Sweet Potatoes

These Roasted Sweet Potatoes are great for a simple side dish to so many dinners! They’re also tasty as a base for taco bowls or even sausage gravy. They’re easy to make and the caramelized sliced edges are so good with a pat of butter and sea salt melting into it. Roasted sweet potatoes are our favorite gluten-free and dairy-free way to create all sorts of bowl meals and they’re nutrient-dense as well.

Roasted sweet potatoes are a classic side dish you can pair with so many different dinners. We love to roast them cubed up or halved as a base to make all sorts of yummy bowls or as a simple side dish.

Ingredients & Substitutions

• Sweet potatoes – any color of sweet potato works in this recipe. You’ll find instructions below for how to roast them halved or cubed.
• Butter or olive oil – If you go with the cubed sweet potatoes they roast much better with a bit of butter or olive oil. If you cut them in half, they can roast without anything with the flat side placed down on the parchment sheet.
• Sea salt & pepper – I like to season the cubed sweet potatoes with a touch of salt and pepper before you roast them because it really brings out the flavor.

Step 1: Start by thoroughly washing/scrubbing the sweet potatoes. Then cut them into halves or cube them up depending on your chosen route listed in the recipe.

Step 2: Next spread them out evenly on a parchment-lined baking sheet and drizzle the olive oil or melted butter over the top.

Shortcut: if you use butter, you can eliminate one dish by dotting the butter over the top then melt it in the oven briefly before tossing the cubed sweet potatoes to evenly coat them.

Step 3: Season the sweet potatoes with sea salt and pepper and toss them together to coat each cube completely.

Nutrition Powerhouse: sweet potatoes have a different nutritional profile then potatoes. They’re a great source of Vitamin A, potassium, and fiber.

Step 4: Roast until tender with golden brown edges and serve.

Ways to serve this

• Serve these Roasted Sweet Potatoes any way you enjoy roasted potatoes. They make a great side dish to so many meals including Easy Herb Roasted Chicken, Tuscan Chicken, Pork Tenderloin, Creamy Garlic Chicken, or my Pizza Chicken.
• Use them as a base for bowl food recipes. We love these with all the classic American taco toppings. Pile on the taco meat, cheddar cheese, shredded lettuce, tomatoes, and sour cream. Head on over to my Taco Sweet Potato Bowls for the full rundown and recipe.
• These also work well as a base for burrito bowls. Try piling on Carnitas or Beef Barbacoa along with salsa, guacamole, cheese, lettuce, and anything else you love on burrito bowls.
• Also if you roast these cut in halves, (directions are in the recipe) they’re really good served with a pat of butter, sea salt, and pepper just like the classic baked potato.
• And finally, if you’re dairy free, try my Vegan Queso as a topping to the Mexican taco or burrito bowls described above with these sweet potatoes, so good!

Storing leftovers

• To store – place any leftovers into a sealed container and store them in the fridge for 4-5 days.
• Make ahead – these reheat well so you can make them ahead. Remember that if you make them ahead, the leftovers won’t keep as long.
• Reheating – place the leftovers in an oven-proof dish and reheat at 350ºF until heated. Or for small amounts, you can heat them over low heat in a small covered skillet on the stovetop. You can also microwave these until heated through.
• To freeze – cooked sweet potatoes freeze well in an airtight container for up to 3 months. Defrost in the fridge overnight before reheating.

Dietary Options & Substitutions

• Dairy-free – Roast the sweet potatoes with olive oil or dairy-free butter.
• Paleo – use olive oil or ghee.
• Vegan or Vegetarian – use olive oil or vegan butter.

More Side Dish Recipe Inspiration

• Baked Sweet Potatoes
• Mashed Sweet Potatoes
• Sautéed Green Beans
• Best Roasted Carrots
• Oven Roasted Broccoli