These easy roasted sweet potatoes might use only three seasonings, but they deliver the best flavor. Paprika and cinnamon make the perfect sweet-meets-smoky combo, and the potatoes roast up perfectly every time.
WHY YOU’LL LOVE THESE ROASTED SWEET POTATOES
Super easy to make – Peel, chop, toss, roast. That’s it. No special tools, no complicated steps, and it comes together fast.
Great for meal prep – They reheat really well and work in bowls, salads, breakfast plates, and leftovers. If you’re making it for a party or large gathering, save time the day of and make these the day before!
Perfect side dish – These roasted sweet potatoes pair well with chicken, salmon, tacos, holiday dinners—you name it.
Naturally healthy – These easy roasted sweet potatoes are packed with fiber and nutrients, so this simple side dish feels good to eat and keeps you satisfied.
INGREDIENTS
Just a handful of ingredients come together to make such a healthy and flavorful side dish.
- Sweet potatoes – They get perfectly caramelized in the oven and develop a naturally sweet flavor that pairs perfectly with warm spices. Look for firm potatoes with smooth skin.
- Paprika – Brings mild smokiness and depth without being spicy. It rounds out the cinnamon and adds gorgeous color as the potatoes roast.
- Cinnamon – Adds a warmth and subtle sweetness that makes the roasted sweet potatoes extra comforting. A little goes a long way and balances the savory notes.
- Salt – A simple but essential ingredient—it enhances all the flavors and helps bring out the natural sweetness of the potatoes.
STEP-BY-STEP INSTRUCTIONS
Preheat oven to 425℉. Line two baking sheets with parchment paper for easier cleanup.
Peel and cut the sweet potatoes into approximately 1-inch cubes. Try to cut the sweet potatoes as similar size as possible so that they cook evenly.
In a medium or large bowl, add the olive oil, paprika and cinnamon. Stir until well combined. Add the sweet potato cubes to the bowl and toss with the mixture so that the sweet potatoes are evenly coated.
Spread the sweet potatoes evenly across two baking sheets. You want them spread out and not overlapping at all.
Bake for 25-35 minutes, stirring halfway through. They’re done when the edges are caramelized and the potatoes are tender when poked with a fork.
Once done, sprinkle the salt on top of the sweet potatoes and toss. Taste and add more salt, if desired. Serve as is or with a dollop of plain Greek yogurt and a drizzle of hot honey.
TIPS & NOTES
Cut the cubes evenly
Try to keep the sweet potatoes close to the same size so they roast evenly and get caramelized instead of mushy.
Don’t overcrowd the pan
Spreading the potatoes out in a single layer helps them crisp up. If they’re piled on top of each other, they’ll steam instead of roast.
Adjust seasoning to taste
Start with the listed amounts, then add more cinnamon, paprika, or salt after roasting if you want a stronger flavor.
Storage
Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days.
Reheating
The microwave works too, but the potatoes will be softer. If you want to bring back some crisp or that caramelized texture, reheat in the oven or air fryer at 400°F for 5–8 minutes.
Easy Roasted Sweet Potatoes
Ingredients
- 4 medium-sized sweet potatoes (roughly 5 cups)
- 3 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp salt
Optional Toppings:
- drizzle of regular or hot honey
- spoonful of plain Greek yogurt
Instructions
- Preheat oven to 425℉. Line two baking sheets with parchment paper for easier cleanup.
- Peel and cut the sweet potatoes into approximately 1-inch cubes. Try to cut the sweet potatoes as similar size as possible so that they cook evenly.
- In a medium or large bowl, add the olive oil, paprika and cinnamon. Stir until well combined. Add the sweet potato cubes to the bowl and toss with the mixture so that the sweet potatoes are evenly coated.
- Spread the sweet potatoes evenly across two baking sheets. You want them spread out and not overlapping at all.
- Bake for 25-35 minutes, stirring halfway through. They're done when the edges are caramelized and the potatoes are tender when poked with a fork.
- Once done, sprinkle the salt on top of the sweet potatoes and toss. Taste and add more salt, if desired. Serve as is or with a dollop of plain Greek yogurt and a drizzle of hot honey.
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Nutrition
