Perfect Roasted Sweet Potato Halves, Oven Baked

roasted sweet potato halves on a baking sheet overhead view.

Perfect Roasted Sweet Potato Halves, Oven Baked

Mallory

This is the best way to make Roasted Sweet Potato Halves that brings out the natural sweetness of the potatoes! They get caramelized edges while maintaining their delicious creamy center. All you need is a sheet pan, an oven, and a few basic ingredients.

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Prep Time 5

Servings servings

Calories 240 kcal

Equipment

1 Baking Sheet

Ingredients

2 lb sweet potatoes (~3-4 medium sweet potatoes)
1½ tablespoon extra-virgin olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper

4 Additional Seasoning Combos (in addition to salt & pepper)

for savory: ½ teaspoon garlic powder + ½ teaspoon onion powder
for Mexican inspired: ½ teaspoon garlic powder ½ teaspoon chili powder + ½ teaspoon smoked paprika + ¼ teaspoon cumin
for Mediterranean: ½ teaspoon dried oregano + ½ teaspoon dried thyme + ½ teaspoon garlic powder
for sweet: replace olive oil with coconut oil and add ½ teaspoon cinnamon + 1 tablespoon honey or maple syrup

Instructions

Preheat the oven to 400℉ (200°C). Prep a rimmed baking sheet with parchment paper and spray with olive oil spray for easy cleanup. Rinse and scrub the sweet potatoes under running water. Cut them in half lengthwise.
Coat the sweet potato halves in the olive oil, making sure to coat both the flesh and skin sides. Season with the kosher salt and pepper and other seasonings as desired.
Place the sweet potatoes cut-side down on the prepared baking sheet in a single layer.
Roast the sweet potatoes in the preheated oven for 35-45 minutes, until easily pierced with a fork. They will almost caramelize at the edges.
Hint: if you want them to cook faster, you can heat the oven to a temperature of 425℉ (218°C) and cook for 25-35 minutes but cooking them at a slightly lower temp for longer helps them get cooked without burning.

Notes

*nutrition information is per serving for 2 lbs of potatoes making 4 servings total. Since potato size will vary, you'll use 3-4 potatoes. If using 3 potatoes, the serving will be 1.5 of the potato halves and if using 4 potatoes it will be 2 potato halves.

Expert Tips

Use sweet potatoes that are around the same size so they cook evenly.
Keep the skin on the sweet potato halves to help them keep their structure.
Coat both sides of the potato with olive oil and salt + pepper to give it more flavor throughout.

Storage

Tip: let the sweet potatoes cool before storing for at least 30 minutes. This helps prevent steam from getting locked in and making them soggy.

Refrigerator - store leftovers in an airtight container in the fridge for up to 4-5 days.
Freezer - place cooled sweet potato halves on a parchment-lined baking sheet and freeze until solid (about 1–2 hours). This prevents them from sticking together and helps maintain texture. Transfer to a freezer-safe bag or container and store for up to 3 months.
To reheat from frozen, you can roast them straight from the freezer in the oven or air fryer at 400°F for 15-20 minutes. You can also reheat in the microwave but they won't caramelize as much.

Dietitian Tip

Sweet potatoes provide 2 different kinds of fiber, soluble and insoluble, both of which help support a healthy gut. Incorporating sweet potatoes into your meals can help you meet the recommended minimum daily fiber intake for adults 25 grams fiber per day.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 sweet potato halfCalories: 240kcalCarbohydrates: 46gProtein: 4gFat: 5gFiber: 7gSugar: 9g

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