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Easy Roasted Sweet Potatoes

Make this easy sweet potato recipe as a make-ahead lunch component or a simple side dish for family dinner.
5 from 1 vote
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course Side Dish
Cuisine American
Servings 4
Calories 176 kcal


  • 4 cups peeled and diced sweet potato (from about 2 medium)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt (optional)


  • Preheat the oven to 425 degrees F and coat a rimmed baking sheet with parchment paper. (Or skip the parchment paper if you prefer.)
  • 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 20-25 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.


Calories: 176kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 219mgPotassium: 448mgFiber: 4gSugar: 6gVitamin A: 18869IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword roasted sweet potatoes
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