Roasted sweet potatoes are a flavorful, no-fuss side dish that brings cozy vibes to any meal! Tossed with olive oil, fresh thyme, and a bright squeeze of lemon, these golden bites are the perfect side with any meal.
Here is Why This Oven Roasted Sweet Potatoes Recipe Works
Minimal Ingredients, Big Flavor: Just a handful of ingredients brings out all the natural sweetness and depth in these sweet potatoes.
One Pan, No Mess: Everything happens on a single baking sheet, making cleanup a breeze. Less mess, more enjoyment.
Perfectly Balanced: A hint of fresh thyme and a squeeze of lemon add just enough brightness without overpowering that cozy, roasted flavor.
Meal-Prep Friendly: These sweet potatoes reheat like champs. Ideal for make-ahead meals or prepping for the week.
The Ingredients
- Produce: Sweet potatoes, fresh thyme, lemon
- Pantry: Olive oil
- Pantry Seasonings: Coarse grain salt, freshly ground black pepper
Variations
Maple Cinnamon Sweet Potato: Drizzle 2 tablespoons of maple syrup and sprinkle with ½ teaspoon of cinnamon before baking.
Garlic Parmesan Roasted Sweet Potatoes: Toss the sweet potatoes with 2 cloves of minced garlic and finish with a sprinkle of grated Parmesan during the last 5 minutes of baking.
Sriracha Lime Sweet Potatoes: Add 1-2 teaspoons of sriracha to the olive oil and squeeze extra lime juice over the top.
Tips for Success
- Cut the sweet potatoes into equal-sized cubes so they cook at the same rate.
- Spread the potatoes in a single layer on the baking sheet. Crowding them will make them steam instead of roast.
- Coat each cube well with oil for even browning.
- Wait until the potatoes are done roasting to squeeze the lemon juice on top. This keeps the lemon flavor bright and fresh.
- Toss the sweet potatoes about halfway through the roasting time to ensure they brown evenly on all sides.
- Line the pan with parchment to prevent sticking and make cleanup easier.
Storage
Fridge: To store leftover roasted sweet potatoes, let them cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 3 days.
Freezing: Spread the cooled sweet potatoes on a baking sheet in a single layer and freeze for 1-2 hours, or until solid. Transfer the frozen pieces to a freezer-safe container and store for up to 3 months.
Reheating: Heat leftovers in a 350°F oven until warm or zap them in the microwave in 30 second intervals, stirring between.
Crispy Roasted Sweet Potatoes
Roasted sweet potatoes are one of those dishes that just make everything better. They’re simple to prepare, pack tons of flavor with minimal ingredients, and fit right in at both weeknight dinners and holiday feasts. Plus, they’re just as good reheated, so you can enjoy them all week long!
Roasted Sweet Potatoes
Ingredients
- 2 large sweet potatoes about 2-½ pounds
- 2-3 tablespoons olive oil
- 1 teaspoon coarse grain salt
- Freshly ground black pepper
- 2-3 tablespoons fresh thyme leaves
- ½ fresh lemon
Instructions
- Preheat oven to 425°F.
- Peel the skins from the sweet potatoes and cut into 2-inch cubes.
- Add the sweet potatoes to a baking sheet and drizzle with the olive oil. With your hands, massage the oil into the potatoes to coat each one with oil.
- Spread the cubes out in one layer. Do not crowd them.
- Season generously with salt and pepper.
- Bake until golden brown and tender when pierced with a fork, 18 to 22 minutes.
- Transfer to a serving dish, sprinkle with fresh thyme leaves and squeeze lemon juice on top.
Notes
- The sweet potatoes will cook evenly by cutting them all the same size.
- The sweet potatoes can be reheated in either the oven or the microwave.
- If reheating in the oven, preheat to 425°F and place them on a baking sheet, heat for 5-minutes to re-crisp.
- To extract more juice from a lemon, stick the fork tines into the lemon and twist. Do this in several places and it breaks up the lemon flesh quickly for mega juice.
- Store leftover potatoes in a covered container for up to 5 days in the refridgerator
