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Roasted Sweet Potatoes

Roasted sweet potatoes are tossed with olive oil, kosher salt, and black pepper, then baked until tender with browned edges. The 1-inch cubes make an easy, savory side dish with crisp, caramelized bits.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Toss the sweet potatoes with the olive oil, salt, and pepper in a large bowl until evenly coated.
  4. Spread the sweet potatoes in a single layer on the baking sheet.
  5. Roast for 25 to 35 minutes, stirring once halfway through, until tender and browned at the edges.

Notes

For even browning, spread the cubes in a single layer without crowding the baking sheet. Store leftovers in the refrigerator for up to 4 days; freeze for up to 3 months. This recipe is naturally vegan and gluten-free.