Ingredients
Method
Plain Roasted Sweet Potatoes
- Preheat your oven to 425°F. Peel the sweet potatoes and cut them into 1/2-inch cubes. Place them on your largest baking sheet, then add the melted coconut oil, salt, and brown sugar. Toss everything together until the cubes are evenly coated, then spread them out in a single layer. Avoid overlapping so they roast instead of steam.
- Roast for 27 to 35 minutes, flipping the potatoes every 10 to 15 minutes. I like to flip every 10 minutes and bake for about 30 minutes total, until they're golden and crispy on the outside and fork-tender inside.
Seasoned Roasted Sweet Potatoes
- Preheat your oven to 425°F. Peel the sweet potatoes and cut them into 1/2-inch cubes. Place them on your largest baking sheet, then add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder. Toss until every piece is coated, then spread them out in a single layer without overlapping.
- Roast for 27 to 35 minutes, flipping every 10 to 15 minutes. I prefer flipping every 10 minutes and baking for about 30 minutes, until the potatoes are crispy on the outside and soft on the inside.
Nutrition
Notes
For a smoky twist, use chipotle chili powder or smoked paprika instead of regular chili powder and paprika. To add heat, sprinkle in 1/4 to 1/2 teaspoon cayenne pepper. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the oven or air fryer to restore crispiness. Make sure your baking sheet isn't crowded—overlapping leads to steamed, not roasted, potatoes. These pair wonderfully with grilled chicken, fish, or a simple green salad.