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Roasted Savory Sweet Potatoes

Roasted savory sweet potatoes are the perfect easy side dish for chicken, pork, or beef. Add other root vegetables for more variety.

When I was growing up, sweet potatoes weren’t a favorite.

My mom would bake them, wrapped in foil, then we each got 1/2 a potato on our plates.

She would add some butter and sometimes sprinkle them with brown sugar.

If you’ve ever had baked sweet potatoes, then you know their texture can be a little stringy.

I think that’s what I didn’t care for.

Sometimes we would have canned sweet potatoes that were cooked in a syrup, and I really disliked those!

But as I got older, I tasted them prepared in different ways and discovered I liked them.

One of our neighbors, after I got married, brought a sweet potato casserole to a Friendsgiving dinner.

She used cinnamon, nutmeg, orange juice, raisins, flaked coconut, and pecans in the recipe.

It was amazing!

Other Ways to Season Sweet Potatoes

However, my love affair with sweet potatoes began when I had them at a local restaurant.

Instead of the traditional sweet, dessert-like seasonings, they were spicy.

And savory.

The chef roasted them with garlic and then used salt, pepper, paprika, and cayenne on them.

These were not the sweet potatoes of my youth!

Since then, I’ve played around with a variety of different seasoning blends.

Bowl of roasted sweet potato cubes and sliced red onions with savory seasonings.

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Seasonings to Try on Sweet Potatoes

  • Garam Masala – A blend of cardamom, cinnamon, black pepper, cloves, and coriander
  • Shawarma Seasoning – A savory mix of coriander, cumin, turmeric, garlic, onion, paprika, parsley, pepper, and cardamom
  • Caribbean Jerk Seasoning – A mix of black and red pepper, thyme, allspice, garlic, and chives
  • Mojo Seasoning – A citrusy blend with bell pepper, black pepper, and salt
  • Smoky BBQ Salt – A sweet and smoky blend with garlic, onion, pepper, and paprika

I’ve added these seasonings when I roast the sweet potatoes and also when I’ve cooked them in the Instant Pot.

Do Sweet Potatoes Need to Be Peeled?

I usually leave the skin on when I bake sweet potatoes or cook them in the Instant Pot.

The skin has lots of nutrients, so they’re very good for you.

Just wash the potatoes well and remove any rough bits and strings.

Or scrape away the skins with a vegetable peeler if you prefer.

How to Roast Sweet Potatoes

It’s so easy to roast sweet potatoes!

I like for them to cook quickly and also love when the edges get a little crispy.

Glass bowl of diced sweet potatoes on a wood chopping board with a board scraper.

The secret to getting the best results is to cut the potatoes into 1/2-inch cubes.

I generally line my baking sheet with parchment paper for easy cleanup.

Be sure to use a sheet pan that’s large enough for the vegetables to spread out into a single layer.

If you’re making a big batch for a crowd, divide the vegetables between two baking sheets.

Baking sheet lined with parchment paper with sweet potato cubes and sliced red onions to be roasted.

Place the veggies on the sheet pan.

Now, drizzle them with olive oil.

Stir them around so they’re evenly coated with the oil.

If you’re mixing up a seasoning blend, be sure to combine the seasonings in a small bowl before sprinkling them on the veggies.

This helps the flavors to be spread evenly over all of them.

What Other Vegetables Can You Roast with Sweet Potatoes?

Roasting vegetables is one of my favorite ways to prepare them during cooler weather months.

You can get creative with the combinations you roast together, but I remember that different kinds of vegetables roast at different rates.

For instance, potatoes take longer to cook than broccoli.

So I either add the quicker-cooking vegetables after the potatoes have roasted a bit or I roast them on different pans.

Some of my favorite combinations to roast are:

  • Bell peppers, onions, and zucchini
  • Sweet potatoes, red onions, and brussels sprouts
  • Broccoli, cauliflower, and onions
  • Yellow squash, mushrooms, onions, broccoli, and carrots
  • Yukon gold potatoes, sweet potatoes, red onions, and mushrooms

How Long Do You Roast Sweet Potatoes?

Once your vegetables are prepared, pop them in the preheated oven.

I typically roast vegetables at 400 – 450 degrees F.

The length of time will depend on how full your pan is, and how small you cut your potatoes.

I set the timer for 15 minutes.

After 15 minutes, give the potatoes a stir and test how tender they are.

There’s a good chance they’re cooked through in just 15 minutes at 450 degrees F.

Baking sheet lined with parchment paper with roasted sweet potato cubes and sliced red onions.

I like them to get a little browned, so I continue roasting another 10-15 minutes.

The natural sugars in the onions and sweet potatoes caramelize and taste so good!

So once your potatoes are fork tender, you can decide how much longer you want them to cook to suit your taste.

Be sure to leave a star rating after you make this recipe!

Baking sheet lined with parchment paper with roasted sweet potato cubes and sliced red onions.

Savory Roasted Sweet Potatoes

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Roasted savory sweet potatoes are the perfect easy side dish for chicken, pork, or beef. Add other root vegetables for more variety.


  • 4 medium sweet potatoes, diced into 1/2-inch cubes
  • 1 red onion, peeled and sliced
  • 2 Tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground thyme
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne pepper (optional)


  1. Preheat oven to 450 degrees F and line a baking sheet with parchment paper.
  2. Layer diced sweet potatoes and sliced red onions in a single layer on the baking sheet and drizzle with olive oil and stir to coat..
  3. In a small bowl, combine the seasonings, then sprinkle evenly over the vegetables.
  4. Roast for 15 minutes, stir, then continue roasting until the potatoes become browned, about 15 more minutes.
  5. Check the seasoning and add more salt or pepper to taste.
  6. Serve immediately, or allow to cool and use over salads.
  7. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 116Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 416mgCarbohydrates 18gFiber 3gSugar 6gProtein 2g

Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using My Fitness Pal Pro. All sugar alcohols are subtracted from the final carb count. Please refer to our complete Nutritional Disclosure for more details.

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