Roasted Sweet Potatoes

Versatile and wallet-friendly, roasted sweet potatoes are always going to get a thumbs up from us. Sure, sweet potatoes can be cooked dozens of ways, but it’s hard to beat high-temperature oven roasting, which caramelizes the naturally sweet flesh on the outside, making it browned and crispy, while retaining the veggie's delicious creamy, custardy texture at the center.

There are several types of sweet potatoes, ranging from pure white to pumpkin-colored flesh, but we recommend the intensely orange-fleshed varieties like Garnet and Jewel for their rich, almost candied flavor. (White varieties tend to be more starchy, dry, and less sweet.)

Learn how to make roasted sweet potatoes, and this side will instantly become your go-to for weeknight meals.

Ingredients for Roasted Sweet Potatoes

This classic recipe for roasted sweet potatoes couldn't be simpler: All you need is sweet potatoes and the basic pantry staples of olive oil, salt, and pepper. But this super versatile dish is a blank slate that can be customized countless ways.

• Sweet potatoes: We prefer the orange-fleshed sweet potatoes. They are the easiest to find in stores, and they have the ideal texture once roasted.
• Olive oil: Hydrating the potatoes will help stop them from drying out or becoming tough during roasting.
• Kosher salt and black pepper: You can be more creative with your seasonings if you want, but the basics will work here, too.

Frequently Asked Questions

Roasted sweet potatoes may be among the easiest sides, but that doesn't mean they can't go wrong along the way. These common questions can help you out:

Why are my roasted sweet potatoes not crispy?

Soggy roasted sweet potatoes are usually a sign you put too many potatoes on the pan. A crowded pan is a surefire way to get sweet potatoes that are not crispy. The potato pieces need plenty of airflow around them so all the sides get crispy and browned. If you have too many potatoes for one baking sheet, split them and use two pans.

Why are my roasted sweet potatoes hard?

Dry, hard sweet potato pieces may be a sign your oven temperature is too low. A high-temperature roast is the best idea for crispy, browned edges and a creamy center. If the temperature is too low, you bake out all the moisture, almost as if you were dehydrating the potato pieces.

Do you need to peel sweet potatoes before cooking?

No, you can leave the peel on sweet potatoes before you roast them. The skin adds some great texture to each bite.

Tips from the Southern Living Test Kitchen

Try adding a sprinkling of dried herbs and spices like cumin, chili or curry powder, thyme, or oregano in with the salt and pepper. Got a sweet tooth? Toss the potatoes with cinnamon, brown sugar, honey, or maple syrup before roasting. Or top them with fresh herbs like chopped parsley, thyme, or cilantro once the creamy, crispy-edged veggies are out of the oven.

Make-Ahead Tips for Roasted Sweet Potatoes

You have a few ways to get ahead if you're making roasted sweet potatoes: First, you can always roast the potatoes in advance, let them cool, and then store them in the fridge before reheating them when you're ready to eat them. They won't be quite as crisp and creamy as they are straight from the oven, but they're still plenty delicious.

Second, you can take a trick from the meal-prep community and cut up sweet potatoes a day before you plan to roast them. You'll just want to store them in cool water in the fridge so the potatoes don't become dehydrated. (Thoroughly dry them before roasting.) Ideally, the potatoes won't sit in water for more than 24 hours. Longer than that and they spud pieces may absorb too much water and struggle to crisp up in the oven.