Roasted Diced Sweet Potatoes (Cooked in the Oven)

roasted diced sweet potatoes cooked on a baking sheet.

Roasted Diced Sweet Potatoes (Cooked in the Oven)

Mallory

This is everything you need to know for how to make Roasted Diced Sweet Potatoes that brings out the natural sweetness of the potatoes! All you need are some potatoes, seasonings, and a large baking sheet and you'll have the best roasted sweet potatoes for a side dish or to add to a buddha bowl or salad.

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Prep Time 5

Cook Time 30

Course appetizers and side dishes

Cuisine American

Servings people

Calories 145 kcal

Equipment

1 sheet pan (half sheet sized)

Ingredients

2 lb sweet potatoes (~3-4 medium sized 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 425℉ (218°C). Prep a large sheet pan with parchment paper and spray with olive oil spray for easy cleanup. Rinse and scrub the sweet potatoes under running water. Peeling is optional. On a cutting board, use a sharp knife to cut them into 1 to 2-inch cubes.
In a large bowl or directly on the sheet pan, combine the sweet potato cubes with the olive oil and spices until well coated.
Place the sweet potatoes in a single layer on the prepared baking sheet, leaving some space between them. You may need 2 baking sheets to get an even layer.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, until fork tender. They will almost caramelize at the edges.
Hint: if you cut them into smaller pieces, they will cook faster and if you prefer larger cubes they may take closer to 40 minutes of cooking.

Notes

Expert Tips

Cut the sweet potatoes into relatively similar sizes of pieces so they cook evenly.
You can either peel the skin or leave it on. It's really a personal preference. I leave it on for more fiber (and it's one less step to worry about).
Be sure everything is coated with olive oil and salt + pepper to give it more flavor throughout.
Flip halfway through cooking to ensure all sides of the sweet potatoes are cooked.

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 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: 0.75 cupCalories: 145kcalCarbohydrates: 27gProtein: 3gFat: 3gMonounsaturated Fat: 2gSodium: 550mgFiber: 5g

Keyword dairy free, gluten free, plant-based

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