How to Roast Sweet Potatoes

In the Whole Revolution kitchen we believe in leaving the skin on for the perfect roasted sweet potatoes, our favorite cooking method.  The sweet potato, natures candy some may say, but definitely a canvas for creation in the kitchen.  Full of nutrients, we are talking vitamin A, B, and C.  Sweet potatoes area great source of fiber and potassium. Sweet potatoes are also a good source of manganese, copper, and pantothenic acid, contributing to bone health, enzyme function, and nervous system regulation. You can't go wrong with this roasted sweet potato recipe. And trust me, achieving that perfect roast is easier than you think with this simple recipe.  

You may have picked at the recipe and are thinking: "425 degrees Fahrenheit for 45 minutes? Sounds like a recipe for burnt offerings, not crispy bliss." But hold your horses, friends! Because roasting sweet potatoes is less about setting a timer and more about understanding the dance between heat, time, and the sweet potato's own desires.

Let's talk skin, for starters. We are team keep it on. The skin, with its earthy notes and extra fiber, adds depth and a touch of smokiness to the roast. Plus, it's a natural barrier, preventing your precious potato from drying out. This makes this the perfect way to make your sweet potatoes, especially if you are meal prepping (think buddha bowl or grain bowl) or planning to make our Sweet Potato Shepherd's Pie.

Give your sweet potato skins a good scrubbing. Dirt is not part of the flavor profile we're aiming for here. Dry them off well and then, place them on your parchment lined (or foil) baking sheet and pop them in the preheated oven.

Now, about that 425 degrees and 45 minutes. It's a good starting point, a baseline for your roasting journey. But here's the thing: sweet potatoes come in all shapes and sizes, and yours might just be a little shyer or a tad bolder than the average spud. So, instead of staring blindly at the clock, get to know your potatoes.

Drizzle your sweet potato slices with a touch of oil – olive oil, avocado oil, even coconut oil can play their part. Season generously with salt and pepper. Remember, roasting is about coaxing out the natural sweetness, but a touch of savory magic never hurts.  Don't crowd them, or they'll steam instead of roast, and that's a texture tragedy we want to avoid.  The best roasted sweet potatoes always make a easy side dish for most proteins.

Now comes the fun part: the oven tango. Pop your sheet in, and for the first 20 minutes, let the heat work its magic. But don't just stand there, hypnotized by the oven door! If you have small sweet potatoes they could be roasted quickly, if you have large ones give them much more time.

But here's the crucial part: listen to your potatoes. Poke them gently with a fork. Are they yielding to your touch, like a marshmallow dream come true? Or are they still firm, like a shy first date? A little more time might be needed, but don't overdo it. 

The magic number? An internal temperature of 205 degrees Fahrenheit. That's the sweet spot where caramelized edges meet melt-in-your-mouth creaminess. If you don't have a thermometer, no worries! Just trust your instincts those things are a game changer. When they look golden brown and feel slightly soft, they're probably there.  You may also noticed a dark liquid coming for the sweet potatoes, if you see this they are most likely done.

Take them out, let them rest for a few minutes. This allows the juices to redistribute, creating an even more heavenly experience. Then, slice, scoop, or mash depending on your mood or the recipe you are using.

Just here for the sweet potato, try drizzle of honey or pure maple syrup, sprinkle with nuts, crumble some cheese on top of the baked sweet potato – the possibilities are endless!

So, there you have it. Roasting sweet potatoes: a simple yet profound culinary technique and our favorite way to get maximum flavor. Remember, the perfect roast isn't about following a rigid recipe, it's about listening, adapting the cooking time, and trusting your taste buds. And the best part comes when that first bite hits your tongue, exploding with caramelized sweetness and fluffy perfection, you'll know you've roasted them just right.

Now, go forth and roast, my friends! May your sweet potatoes be forever golden and forever delicious. And don't forget this is a great addition to your Thanksgiving dinner.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• How to Roast Sweet Potatoes
• Other good stuff
• Food safety

Ingredients

• 4 Sweet Potatoes (about 3 pounds, similar size)
• 1 tablespoon cooking oil
• 1-2 teaspoons sea salt
• ¼ - ½ teaspoon ground black pepper

See recipe card for quantities.

Instructions

Easy Oven

1. Preheat your oven to 425 degrees Fahrenheit.
2. Wash your sweet potatoes thoroughly and dry them completely.
3. Line a baking sheet with parchment paper, aluminum foil, or a baking mat.
4. Poke the sweet potatoes with the tines of a fork in a few spots around the sweet potato.
5. Rub the oil all over each sweet potato and sprinkle on the salt and pepper.
6. Place the sweet potatoes in the preheated oven.
7. Roast for 20 - 60 minutes, depending on the size of the sweet potatoes.
8. Remove the potatoes from the oven and let cool for 10 minutes.

Air Fryer

1. Preheat your air fryer to 400°F.  Follow the oven instructions 2-5
2. Place the sweet potato slices in a single layer in the air fryer basket. Don't crowd them, or they'll steam instead of roast.
3. Check on it every 20 minutes. Is the skin getting golden and crackly? 
4. When the skin is beautifully browned and the flesh yields to a fork, your sweet potato is ready. Let it rest for a few minutes.

Toaster Oven

1. Preheat your oven to 425 degrees Fahrenheit.
2. Wash your sweet potatoes thoroughly and dry them completely.
3. Line a baking sheet with parchment paper, aluminum foil, or a baking mat.
4. Poke the sweet potatoes with the tines of a fork in a few spots around the sweet potato.
5. Rub the oil all over each sweet potato and sprinkle on the salt and pepper.
6. Place the sweet potatoes in the preheated oven.
7. Roast for 20 - 60 minutes, depending on the size of the sweet potatoes.
8. Remove the potatoes from the oven and let cool for 10 minutes.

Substitutions

• No sweet potatoes? No problem! Try Japanese sweet potatoes, white potatoes, butternut squash, or parsnips.
• Not feeling oily? Skip the added oil and dry-roast for a crispier texture.
• Don't have salt or pepper? A sprinkle of your favorite spice blend will do the trick!

Variations

• Mash the potatoes in melted butter and brown sugar for a decadent treat.
• Add chopped fresh herbs or a sprinkle of nutritional yeast for a savory twist.
• Take sweet potato halves and sprinkle some simple seasonings on the inside of the potato.  Try garlic powder, chili powder, salt, pepper and a little lime juice, a great way to serve savory sweet potatoes. 

Equipment

• Baking sheet
• Parchment paper, aluminum foil, or baking mat
• Fork
• Optional: Thermometer

Storage

• Leftovers: Let your roasted beauties cool completely before storing them. Then, transfer them to an airtight container and stash them in the fridge for up to 3 days. This is perfect for quick lunches or dinner reheats.
• Longer term: If you're planning ahead, you can freeze your roasted sweet potatoes for up to 2-3 months. Just let them cool, wrap them tightly in foil or plastic wrap, and place them in a freezer-safe container. Thaw overnight in the fridge before reheating.
• Freezing tip: Want individual portions? Freeze them in muffin tins for easy grab-and-go snacks or side dishes.

Reheating:

• Microwave: Pop your sweet potato chunks in the microwave in 30-second intervals, stirring in between, until heated through. Keep an eye on them, as overcooking can lead to mushiness.
• Oven: Preheat your oven to 375°F and bake your sweet potatoes for 20-25 minutes, or until bubbly and warmed through. This method ensures a crispier exterior.

FAQ

Other good stuff

Looking for other recipes like this? Try these:

Food safety

• Washing is key: Before roasting, give your sweet potatoes a good scrub under running water to remove any dirt or debris.
• Sharp knives only: Use a sharp knife to cut your sweet potatoes to prevent injury and ensure clean, even slices.
• Internal temp matters: When roasting, aim for an internal temperature of 205°F. This ensures they're cooked through and safe to eat.
• Cool down safely: Don't store your hot sweet potatoes in an airtight container. Let them cool completely first to prevent moisture buildup and potential bacteria growth.
• Reheat thoroughly: Always reheat your leftover sweet potatoes until they're piping hot throughout. This eliminates any potential foodborne illness concerns.