With just 20 minutes of cooking time, you can serve up these Easy Roasted Sweet Potatoes as a simple family dinner side dish. Or, make a batch a head of time and pack them in a kiddo’s lunch—they’re a perfect finger food!
Roasted Sweet Potatoes
A little soft, a little crispy, these sweet potatoes are one of my go-to vegetable recipes for kids. I love them since they are great for babies and toddlers (as well as us adults!), they are easy for the kids to eat, they work well warm or chilled, and they are super versatile—they pair with all sorts of flavors including Asian, Mexican, and, the kid classic, Ketchup.
I love to make extra roasted sweet potatoes so I have leftovers on hand to pack for daycare or even to add a hit of veggies to smoothies.
How to Cut a Sweet Potato
It’s super simple to cut up a sweet potato for roasting. Here’s how to do it.
- Peel the skin with a vegetable peeler so you just have the orange flesh.
- Slice into rounds.
- Slice each round into 3-4 strips.
- Cut each strip into 3-4 pieces to make diced sweet potato.
TIP: Don’t cut your sweet potato until you’re ready to cook it as it will brown if left exposed to air.
How to Make Roasted Sweet Potato Step-by-Step
The process involved in making this recipe is super simple. Here’s a summary. (Scroll down to the bottom of the post for the full scoop.)
- Preheat the oven and prepare a rimmed baking sheet.
- Peel and dice the sweet potato.
- Toss sweet potato with olive oil.
- Bake until just soft.
TIP: These sweet potato cubes will be soft, but not super crispy. To make them extra crispy, eliminate the nonstick spray and use a little extra olive oil. They may stick a little to your roasting pan, which is why I don’t usually go that route but I do understand the texture preference!
What can I serve these sweet potatoes with?
We like them as a side dish with recipes like Pan-Seared Chicken, Black Bean Quesadillas, Chicken Nuggets, Tofu Nuggets, and even scrambled eggs. I also love them on salads. My kids have dipped them into everything including Ranch, Ketchup, salsa, and even Peanut Sauce.
Can my toddler eat these cold in their lunch?
In my experience, babies who are able to eat finger foods and younger toddlers will love to eat these at any temperature. (As of writing this post, my three year old also regularly inhales them at any temp too!) They are a great option to pack in a lunch, especially if it won’t be able to be reheated.
How would I add these to a smoothie?
If you leave off the salt and have some leftover in the fridge in an airtight container, you can add up to 1/2 of a cup to any smoothie. It will add serious creaminess, as well as Vitamin A, fiber, and natural sweetness.
Tips for Making the Best Roasted Sweet Potatoes
- I find that the garnet yams variety has the best flavor, but any orange flesh one will work.
- Add salt to taste as you like. (You can omit it for babies or younger toddlers.)
- You can serve these warm or at room temperature if in a packed lunch.
- Try them in my Chicken and Sweet Potato Bowls.
- Serve with a dip such as Ketchup, Ranch, or any other sauce you kids like if desired.
- Store leftovers in an airtight container for up to 5 days in the fridge.
- If you leave the salt off, you can add 1/2 of the leftover sweet potatoes to any smoothie to add creaminess and nutrition.
I’d love to hear your feedback on this recipe if you try it, so please comment below.Print
Make this easy sweet potato recipe as a make-ahead lunch component or a simple side dish for family dinner.
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- salt, optional
- Preheat the oven to 425 degrees F and coat a rimmed baking sheet with nonstick spray.
- Peel the sweet potato. Slice into rounds.
- Cut each round into three strips. Turn and slice across to make small squares.
- Place the diced sweet potato onto the prepared baking sheet and toss with olive oil.
- Roast for 20-22 minutes or until soft when poked with a fork.
- Serve with a little salt if desired.
I find that the garnet yams variety has the best flavor, but any orange flesh one will work.
Add salt to taste as you like. (You can omit it for babies or younger toddlers.)
You can serve these warm or at room temperature if in a packed lunch.
Serve with a dip such as Ketchup, Ranch, or any other sauce you kids like if desired.
Store leftovers in an airtight container for up to 5 days in the fridge.
If you leave the salt off, you can add 1/2 of the leftover sweet potatoes to any smoothie to add creaminess and nutrition.