Oven roasted sweet potatoes with a caramelized crust of flavor. The trick to nailing the perfect taste and texture is easier than you think. Just grab a roll of foil because it will be a game-changer.
Recipe Science
- To enhance the sweetness of sweet potatoes, start them in a cold oven. The gradual rise in temperature allows starches to convert to sugars between 135 and 175ºF (57 to 79ºC).
- Steaming the sweet potatoes in the oven at 425ºF for 30 minutes breaks down their cell walls, softening them without parboiling.
- Remove the foil and roast for 15 to 25 minutes, then flip and roast 10 to 15 more until crispy. Dry heat caramelizes the sucrose, forming a delicious crust.
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Featured Comment 78
“Delish! Made as written. Love how creamy the centers of these slices turned out. These will become a regular at our house.”—Linda
Why It Works
Oven-roasted sweet potatoes are a simple side dish with just a few simple ingredients. The thick rounds of tubers are first tossed in olive oil and savory seasonings. The vegetable must be consistent in shape for even cooking.
Covering the slices for the first part of cooking steams the interiors, creating a creamy texture. The final step is to remove the foil to develop the most delicious, naturally sweet, slightly crisp crust. The contrasting textures will have everyone raving about it. Try my baked sweet potato fries if you enjoy these roasted sweet potatoes!
Ingredients You’ll Need
- Potatoes: I use orange-fleshed sweet potatoes like Beauregard or Red Garnet. They have a creamy flesh and a sweeter taste. Try to find similar-shaped potatoes for even cooking.
- Oil: A toss-in olive oil or extra-virgin olive oil to add a touch of earthiness while preventing some from sticking to the pan. The oil also helps the crust form more effectively towards the end of cooking.
- Seasoning: To accentuate the candied-like flavor inherent in sweet potatoes, garlic powder, salt, and pepper are all that’s needed.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
These perfectly roasted sweet potatoes in the oven are easy to customize! Try these tasty options:
- Sweet Potato Substitutes: Other types of sweet potatoes, like white-fleshed Murasaki or Jersey, can be roasted. You can also try purple sweet potatoes. However, they will be drier in texture.
- Seasoning Swaps: Add onion powder, cumin, cayenne, or red pepper flakes for heat. Wait until after roasting to sprinkle on delicate spices like chili powder or smoked paprika to prevent burning.
- Herbs: Add concentrated Italian seasonings before roasting. Garnish with freshly chopped parsley, chives, dill, rosemary, thyme, tarragon, or basil.
- Oil: To roast the sweet potatoes, use a high-smoke-point oil, such as avocado oil, clarified butter, or ghee.
How to Make Roasted Sweet Potatoes
Step 1: Prepare the Pan
Line a large baking sheet with foil for easy cleanup, then drizzle with olive oil. Spread it into an even layer to prevent the sweet potatoes from sticking as they roast. The oil also helps them develop a golden, crispy exterior while keeping the inside soft and tender.
Pro Tip: The sweet potatoes can be roasted directly on the sheet pan. You’ll just have a little extra cleaning.
Step 2: Prepare the Potatoes
Wash and dry the potatoes to remove dirt from the surface. Cutting the sweet potatoes into cylindrical pieces is the easiest way to ensure they are cooked consistently and void of undesirable burnt edges. These potatoes contain more sugar than typical spuds, so preventing charring is critical.
Tips for Perfect Execution: As long as the thickness is the same from piece to piece, the diameter of the potato can range without much impact on the final taste and texture. A round shape, about ¾-inches thick, provides just the right ratio of creamy interiors to a beautiful golden crust.
Step 3: Toss with Seasonings
Toss the sweet potatoes with olive oil in a large bowl until they’re evenly coated. Sprinkle with salt, garlic powder, and black pepper, then stir to combine. This ensures every piece is seasoned for maximum flavor as they roast.
Step 4: Roast
Arrange the sweet potato slices in a single layer on the baking sheet and cover them with foil. Place the pan in the oven, turn the heat to 425ºF (218ºC), and roast for 30 minutes. This steams the sweet potatoes, releasing moisture from their cell walls as they cook. This process eliminates the need to parboil the sweet potatoes before roasting.
As the sweet potatoes steam, their starches convert to a mix of sugars like sucrose, fructose, glucose, and maltose. They will soften, but the texture will be underwhelming. It’s time for the last phase!
Remove the foil and roast for another 15 to 25 minutes until golden. Flip and roast for 10 to 15 minutes until both sides are crispy and browned. Exposing the slices to dry heat at the end of cooking raises the surface temperature, helping to enhance caramelization and flavor. Any sucrose present will begin to caramelize between 320 to 350ºF (160 to 177ºC) and form a wonderful crust.
Expert Tip: It’s essential to watch the potatoes as they are flipped. Beyond 350ºF (117ºC), sugars quickly turn a deep amber color to a blackened appearance with a burnt flavor.
Step 5: Cool the Potatoes
Let the roasted sweet potatoes cool on the sheet pan for 10 minutes. The caramelized sugars will slightly harden as they cool, making each bite a bit crisp.
Garnish with freshly chopped thyme for a pop of color and flavor. I like to serve roasted sweet potatoes warm with roast turkey or chicken and sauteed green beans.
Frequently Asked Questions
Yes! Sweet potatoes have a relatively thin outer skin, which can be eaten when roasted. However, caramelization will not occur around the entire potato with the skin left on. For the best eating experience, peel the sweet potatoes when roasting smaller pieces. I prefer to leave the skin on when making whole-baked sweet potatoes.
The key to enhancing the sweetness of sweet potatoes is starting them in a cold oven. This gradual temperature rise allows starches to convert to sugars between 135 and 175ºF (57 to 79ºC). If the oven is preheated, the starches won’t have enough time to transform, resulting in less sweetness. Slowly raising the temperature will get you soft, honeyed sweet potatoes. After about 30 minutes of roasting at 425 degrees, the potatoes reach this point and develop a rich, sweet and savory flavor.
To roast sweet potatoes, arrange the slices in a single layer on a baking sheet and tightly cover with foil. Place the tray in a cold oven and set the temperature to 425ºF (218ºC). Roast for 30 minutes, then remove the foil. Continue roasting for 15 to 25 minutes until golden brown. Flip the slices, and roast another 10 to 15 minutes until both sides are crispy and golden.
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If you tried this Oven Roasted Sweet Potatoes Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Oven Roasted Sweet Potatoes
Ingredients
- 3 pounds sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon chopped thyme
Instructions
- Prepare the Pan – Line a large baking sheet with foil. Grease with olive oil, spreading into an even layer to prevent sticking.
- Prepare the Potatoes – Wash and peel the sweet potatoes, trim off the ends, and cut them into ¾" thick rounds.
- Toss with Seasonings – In a large bowl, evenly coat the sweet potatoes with olive oil. Sprinkle with salt, garlic powder, and black pepper, and stir to combine.
- Roast – Add the slices to the baking sheet in a single layer, then tightly cover with foil. Set the oven rack to the center position. Place the tray inside and heat to 425ºF (218ºC). Roast for 30 minutes, then carefully remove the top layer of foil and discard.Continue to roast until the pieces turn golden brown, about 15 to 25 minutes. Remove the tray from the oven and carefully flip the potatoes. Finish roasting until the top and bottoms are golden brown, about 10 to 15 minutes.
- Cool the Potatoes – Cool for 10 minutes on the sheet pan before transferring them to a serving platter. Garnish with chopped thyme and serve warm.
Notes
- Storing: Store in an airtight container in the refrigerator for up to 7 days or freeze for 1 month.
- Recipe adapted from America’s Test Kitchen.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Catherine P Snow says
Best sweet potato recipe I’ve ever made!
angela norell says
This is genius, Jessica!!
Jessica Gavin says
Thank you, Angela!
Jennifer Maines says
I loved the texture, but 15 minutes was way too long in the dry heat. The sweet potatoes were already starting to brown after 30 minutes under the foil and burned in less than 5 minutes after the foil came off. Didn’t need to flip them. I would suggest turning the oven off after removing the foil and watching carefully for 3-5 minutes.
Jessica Gavin says
I appreciate your feedback, Jennifer! Great suggestions for the last few minutes of roasting.
Diana Unterborn says
I love this recipe. I have tried many different ways of cooking sweet potatoes. I haven’t liked them very much.
I came across this and tried it , even my picky- no healthy food- 18 yr old likes them.
This is In My aresenal of foods I will continuously cook.
Thank you for this recipe
Jessica Gavin says
Whoo-hoo! I’m thrilled to hear that your family is enjoying the oven roasted sweet potatoes recipe!
Antoinette N Pearre says
they look great I love sweet potatoes
Jessica Gavin says
Let me know if you give it a try!
Cat says
Wow…I just made these and they are amazing!!! I learned so much from your article, I had no idea the starches in sweet potatoes converted to sugars through gradual heating in the oven. Thank you so much for sharing your insights, Jessica! Will definitely make these again and again
Jessica Gavin says
Whoo-hoo! Glad to hear that you learned something new while making the sweet potato recipe.
Debbie M says
I think I’m being dense but the text in the 3/19/2024 e-newsletter says “Preheat your oven to the appropriate temperature, usually between 400-425°F (200-220°C) to thoroughly cook the sweet potatoes while also achieving a crispy outer surface.” The recipe says “Place the tray inside and heat to 425ºF (218ºC). Roast for 30 minutes….”
So 1) do the sweet potatoes go into a cold oven or into a preheated oven? 2) If you start with a cold oven, does the 30 minutes start when you put the potatoes in or after the oven reaches 425ºF? I just want to make sure I start early enough to have these ready with the rest of dinner!
Jessica Gavin says
Hi Debbie- Great question! For the recipe for roasted sweet potatoes, follow the specific directions. Start in a cold oven, this is when the 30 minutes starts. Then remove the foil, and continue to roast for about another 25 to 30 minutes, flipping halfway through.
Susan says
What a fabulous method for cooking sweet potatoes! They were browned & caramelized on the outside, and creamy on the inside. My new favorite! Thanks Jessica!
Jessica Gavin says
You’re welcome, Susan! Glad you like the method for cooking roasted sweet potatoes!
Rita Cook says
I was planning to make these for Thanksgiving, but I ran out of time. I would like to make these for Christmas because I have a daughter who is vegan. Can these be made ahead and reheated just before serving?
Jessica Gavin says
Yes, you make the sweet potatoes ahead! I would remove them from the plan they transfer to a serving dish that is oven safe. Reheat at 350 degrees until hot. You can cover with foil to prevent from drying out, then remove the last few minutes to get a nice crust.
Cheryl says
Tried this recipe today to go along with our Thanksgiving meal. The potatoes turned out perfectly and were delicious!
Jessica Gavin says
Thanks for your feedback, Cheryl! So happy that these potatoes were a part of your thanksgiving dinner.
Rita says
Do you leave the oven set at 425 degrees for the entire 1 hour and 10 minutes, or do you reduce to 350 degrees after you take the cover off?
Jessica Gavin says
I roast the potatoes at 425ºF the entire time.
Stephanie Toombs says
Amazing!! So glad I found this. My only question is if I’m not serving them right away (traveling for a brunch) is it okay to just heat them up?
Jessica Gavin says
You can reheat the potatoes after roasting. Just make sure to transfer them to a casserole dish or another container to prevent sticking.
Patty Yearout says
These roasted sweet potatoes where the bomb, will sure make again
Jessica Gavin says
Thanks, Patty!
Linda says
Delish! Made as written. Love how creamy the centers of these slices turned out. These will become a regular at our house. Thanks for sharing your recipe.
Jessica Gavin says
You’re welcome Linda!
JK says
This recipe is delicious! Not super sweet, just natural sweetness and delicious roasted flavor. I will be using this recipe for future dinners (not just holidays).
Jessica Gavin says
Thrilled to hear that you enjoyed the oven-roasted sweet potatoes!
LaDonna says
Very very good! It is a keeper! I didn’t use the thyme, as my husband doesn’t like the spice.
Jessica Gavin says
Thank you!
T says
Hello! Followed except for thyme, not a fan. THIS WAS JUST AMAZING!!
That all JUST AMAZING!😉
Jessica Gavin says
Thrilled to hear that you enjoyed the recipe!
Victoria Lee Williams says
Upper middle or lower middle of oven, that always confuses me, I’m so looking forward to making these sweet potatoes, thank
Jessica Gavin says
From the middle position, I move the rack one position up or down for upper or lower middle positions.
Cecilia Duarte says
This was ridiculously delicious! The natural sugars of the sweet potatoes caramelized perfectly and balanced with the salt and seasonings! Prep was super easy. I actually opted to dice and left the skins on for the extra nutrients they provide. Made sure everything was coated with oil (foil and sweet potatoes) and nothing stuck nor was it greasy. Will definitely be making this again as a go-to dinner side! Did I mention how delicious it was??!!!!
Jessica Gavin says
Yay! I’m so happy that you enjoyed the recipe. I love that you left the sweet potato skins on.
Teresa Feuerstein says
This sounds like an amazing recipe, I can’t wait to try it. I was wondering, could you add a “shot” of Vermouth to this? My grandmother would make this variation and everyone loved the taste. Please let me know. Thanks.
Jessica Gavin says
You could add some vermouth during the first step when you cover the potatoes. This will helps steam it, and may cook it a little quicker. I would check around 20 minutes to see if they have softened. Then continue to cook without the foil on. Let me know how it goes!
Stella says
I’m extra excited to prepare this dish!
Would extra glazing only include more olive oil or additional seasoning as well? Planning on making them the day before and refrigerate overnight. Any tips on reheating since they will already be caramelized?
Thank you very much for this recipe.
Jessica Gavin says
I would lightly brush the surface with olive oil, then loosely cover it with foil. Reheat at 350 degrees until warm. Then you can uncover it for a few minutes until the surface gets a little crisp again. Let me know how it goes!
Stella says
Hi Jessica,
5 months later, but I wanted to let you know your suggestion worked like a charm and everyone just loved these little jewels.
I’m getting ready to prepare them again.
Thank you again and Happy Easter 🐣
Kelly Berry says
I also would like to know this answer, I’ll be curious to see what the reply is!
Diane says
Are these as good next day reheated? I’d like to make day ahead. Thank you!
Jessica Gavin says
You could make the day ahead and reheat I would add more glaze so that it’s got a nice carmelized surface when serving.
Marlene says
Thank you for the recipe. Love sweet potatoes
Jessica Gavin says
You’re welcome! Let me know if you make them, would love to hear!
Adele Nelson says
I’m planning to make these with Thanksgiving dinner. I only have one oven, so will have to make sure I take the turkey out at least an hour before, then cook the sweet potatoes. however the oven will still be warm but will put them in then raise the temperature to 425. Hope that works okay. I can’t wait to try them.
Jessica Gavin says
Let me know how your thanksgiving feast goes. I know you will create a fantastic dinner!
Bernard Iulo says
Made this dish and it was thumbs up from all and a recipe to repeat!!! Best rating I can get. I did cook the potatoes a bit too long on side on so a lot of caramelizing!! I have a “hot” oven so I should have made a bigger adjustment. Even with that thumbs up and repeat!. Also it was very easy to make. Thanks you for this recipe.
Jessica Gavin says
I’m happy that you love this sweet potatoes recipe!
Jenny Sobo says
We love this recipe! The sweet potatoes are like healthy cookies. We use olive oil, sea salt, pumpkin pie spice, and cinnamon.
Jessica Gavin says
I love the addition of warm spices to the sweet potatoes. I’ll have to give that a try!
Kim says
Hi Jessica,
I’m actually roasting these right now and I’m a bit confused about the temperature of the oven after the foil comes off. You mention on a side note that above 350 the sugars can burn easily. Mine actually burned a little on the bottom before I flipped them. They still came out delicious! Flavor is perfect and they do caramelize nicely.
If you could just clarify about whether or not the temp Is supposed to be lowered. Thanks!!
Jessica Gavin says
You don’t have to reduce the temperature, perhaps just flip a few minutes earlier so it browns less. The burning happens when the temperature of the food goes above 350-degrees, not the oven. It takes some time for the temperature of the potatoes to increase. I hope that helps!
Maria says
This recipe is fool proof and was enjoyed by all at our Canadian Thanksgiving. Finally, a recipe that delivers tender caramelized sweet potatoes. They taste great the next day too!
Jessica Gavin says
Great job, Maria! THrilled to hear that you enjoyed the sweet potatos. What else did you have at the Canadian Thanksgiving?
Alexa says
Hi Jessica,
Are you able to do this with cubes sweet potatoes as well? Would the cook times be lowered?
Thank you,
Jessica Gavin says
Yes, you can do cubes, but I haven’t tried it yet. I would make sure that they are well coated with oil, and oil the foil as well. I would think that you would need less roasting time once the foil is removed.
Jeffrey Kolitz says
Anyway, I love this recipe. I use nonstick foil, and they don’t stick, but I was wondering; could one use parchment paper? Have you ever tried that?
Alexandria DaSilva says
Hi Jessica I want to make this recipe but want to know can I use fresh chopped garlic instead of powder?
Heather says
Hi, making this recipe in a few days. Just a bit confused about when the 30 minute countdown starts. Is it when you immediately put the potatoes in the non preheated oven or after the oven reaches 425 degrees? Thanks.
Jessica Gavin says
Yes, the 30 minutes starts when you put the potatoes into the non preheated oven to start the steaming process, then the foil is removed and roasted longer.
Denise F Edwards says
I made these yesterday for company. We all really liked the flavors that the garlic and kosher salt brought out.
It’s a keeper
John Schneider says
Jessica, you need room for five more stars! Out of this world!!!
Fireo says
Hi, the 30 mins start when the oven reaches the 425oF or since we place them I n the oven? Thanks!
Jessica Gavin says
The oven is not preheated for this recipe. Add the potatoes to the oven, then heat it to 425, cook for 30 minutes. Continue to roast as directed in the instructions.
Katie says
These were soooo good! Had sliced them thinner before I found the recipe but tried the technique of starting them in a cold oven and it really worked to get that creamy interior texture with a caramelized exterior. Tasked like candy with just the natural sugars from the sweet potato. Thanks for this classic recipe!
Carol says
Can this be made ahead? If yes, how? Thank you!
Jessica Gavin says
Yes! I just remove them from the baking pan and let them cool down before placing in an airtight container and refrigerating.
Lynette says
Thanks for sharing this roasting tip. It’s a great way to bring out the natural sweetness! I tried lining the sheet with foil to make for easy clean up; I would not do that again because it made flipping the potatos more difficult and some of the yummy carmelization stuck to the foil.
Jessica Gavin says
Thanks for your feedback, Lynette! Did you try roasting directly on the pan with some nonstick spray or oil?
Margaret Allan says
I made these tonight. Best ever. Thank you so much for sharing.
Jessica Gavin says
You’re welcome! Thank you for making the recipe.
Lucie says
I tried the recipe yesterday and it was very good. Best sweet potatoes recipe !!
They burned a little but was still pretty good I will do this recipe again. I will just be more careful with the cooking ??
Jessica Gavin says
Thanks Lucie! Yes, keep an eye on those bottoms, you want them to be golden but not charred.
Michele says
Did you remove the skin before or after roasting the potatoes?
Jessica Gavin says
Remove the skin before roasting the potatoes.