Roasted Sweet Potatoes

In the hierarchy of all the ways to cook a sweet potato, perfectly roasted chunks of sweet potato will forever sit at the top of my list.

I’m not talking about a quick flash in a screaming-hot oven when you’re in a hurry to get dinner on the table.

I’m talking about those perfectly roasted, substantially sized cubes with well-browned, caramelized edges that crackle when you bite through the crisp surface and into the creamy center.

The kind is so impossibly irresistible you can’t help but risk burning your fingertips and tongue to pop a few into your mouth the second the baking sheet comes out of the oven.

Whether you prefer plain roasted sweet potatoes with just a sprinkling of salt or like to give them an extra sweet or savory twist, they’re easy to make once you know the few key steps to success. Here’s how to do it.


3 Sweet potatoes, peeled and cut into bite-size cubes

2 tsp olive oil

1 tbsp butter

1 tbsp of brown sugar (more if you want it sweeter)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste


Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.

Peel and dice the sweet potatoes into bite-size cubes and place them in the baking dish.

Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger, and salt.

Add more sugar or cinnamon if desired. Toss to coat evenly.

Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting.

And Enjoy...!

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