A warm tray of herb-roasted sweet potatoes brings out the very best in this humble root. I love how the edges caramelize while the center stays buttery and tender. With just a handful of ingredients and 30 minutes in the oven, this dish transforms into a cozy side that fits anywhere—from weeknight dinners to holiday spreads.
Why I Love This Recipe
I always come back to this recipe when I want something simple, comforting, and flavorful. The combination of smoked paprika and rosemary gives it depth without overwhelming the natural sweetness of the sweet potatoes. It’s naturally gluten-free, vegan-friendly, and works as both a side dish or a base for bowls and salads. Whether I’m prepping meals for the week or hosting friends, this one never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika (optional)
1 tbsp fresh rosemary or thyme, chopped
Directions
I start by preheating the oven to 200°C (400°F).
Then I peel and cube the sweet potatoes into bite-sized chunks for even cooking.
In a large bowl, I toss the cubes with olive oil, salt, pepper, smoked paprika, and chopped herbs until they’re well coated.
Next, I spread them in a single layer on a baking sheet lined with parchment paper.
I roast them for 25–30 minutes, flipping halfway through to get both sides golden and tender.
I serve them warm, usually with an extra sprinkle of herbs on top for freshness.
Servings and Timing
This recipe serves 4 people and takes 15 minutes of prep plus 25–30 minutes of cook time. That’s about 40–45 minutes total from start to finish.
Variations
Spicy Kick: Sometimes I swap the rosemary for chili flakes and add a drizzle of hot honey after roasting.
Sweet & Savory: I like adding a bit of maple syrup to the olive oil mixture for a touch of caramelization.
Garlic Twist: A few smashed garlic cloves tossed in with the potatoes give it a delicious roasted garlic aroma.
Moroccan Style: I’ll use cinnamon, cumin, and a pinch of cayenne for a warm, earthy profile.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them back into the oven at 180°C (350°F) for 10–15 minutes to bring back the crisp edges. The microwave works in a pinch, but they lose a bit of texture that way. These also freeze well—just spread them on a tray first to avoid clumping, then store in freezer bags for up to 2 months.
FAQs
How do I make roasted sweet potatoes crispier?
I make sure the cubes are spaced out on the baking sheet and not touching. Overcrowding causes steaming instead of roasting. Drying them well after cutting and adding a little cornstarch can also boost crispiness.
Can I leave the skin on?
Yes, and I often do! The skin adds texture and fiber. I just scrub them well and skip the peeling.
Are roasted sweet potatoes healthy?
Absolutely. They’re packed with fiber, vitamins A and C, and complex carbs that keep me full and energized. Roasting them with olive oil gives me healthy fats too.
Can I prep these in advance?
Yes—I chop the sweet potatoes and store them in cold water in the fridge up to a day ahead. When it’s time to cook, I drain and dry them thoroughly before tossing with oil and spices.
What dishes go well with roasted sweet potatoes?
I serve them with roasted chicken, grain bowls, or even in breakfast hashes. They also pair nicely with grilled tofu, lentils, or sautéed greens.
Conclusion
This herb-roasted sweet potato recipe is one of my kitchen staples. It’s easy to make, endlessly customizable, and always hits the spot. Whether I’m cooking a quick dinner or building a beautiful side dish, these golden cubes of comfort never disappoint. Try them once, and I’m pretty sure you’ll be hooked like I am.
These herb-roasted sweet potatoes are tender on the inside, crispy on the edges, and seasoned with rosemary and smoked paprika for a flavorful, comforting side dish that fits any meal.
Ingredients
2 large sweet potatoes, peeled and cubed
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika (optional)
1 tbsp fresh rosemary or thyme, chopped
Instructions
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Peel and cube sweet potatoes into bite-sized pieces.
In a large bowl, toss sweet potatoes with olive oil, salt, pepper, smoked paprika, and chopped herbs until evenly coated.
Spread the potatoes in a single layer on the baking sheet, ensuring they’re not crowded.
Roast for 25–30 minutes, flipping halfway through, until golden and tender.
Serve warm with an optional sprinkle of fresh herbs.
Notes
Add chili flakes or hot honey for a spicy version.
Mix maple syrup into the oil for a sweet-savory twist.
Toss in garlic cloves for a roasted garlic flavor.
Use Moroccan spices like cinnamon and cumin for variation.
