Roasted Sweet Potatoes

In my opinion, anything roasted is better! Broccoli, cabbage, carrots, ice cream… okay maybe not everything but you get what I mean.

Today I’m going to show you how easy it is to roast sweet potatoes. Sweet potatoes are one of my kiddos favorites. They love them best baked as “fries or chips” because they are extra crispy. But those forms of sweet potato take more thought. Not only do I have to cut chips or fries as evenly as possible, I also have to watch them closely so they don’t burn.

When roasting cubed sweet potatoes I don’t have to worry much about the size I cut them in AND while I can’t just set the oven and leave the house, I don’t have to watch them like a hawk after 10 minutes of cooking.

Roasted Sweet Potatoes

Here is how I make easy peasy roasted sweet potato cubes.


  • Sweet potatoes
  • Coconut Oil (1-2 TBS depending on how many sweet potatoes you use)
  • Sea Salt
  • Pepper (optional)
  • Other spices (optional)


1. Preheat the oven to 450 degrees.

2. Cover a large Pyrex casserole pan with parchment paper.

3. Cut the sweet potatoes into cubes (removing any unwanted spots or sprouts as you cut). The size of the cube doesn’t matter. You want to get them somewhat similar in size but they don’t need to be that close. No perfection needed here. I never peel the sweet potatoes. You can but that’s just extra work in my eyes.

4. Put your cubed sweet potatoes into the Pyrex dish. Add your coconut oil. Melted works best but if you are short on time just use your hands to coat the potatoes completely with the un melted coconut oil.

5. Sprinkle the sweet potatoes with sea salt and pepper and any other seasonings you want to use. Toss the sweet potatoes with a large spoon to distribute the sea salt and seasonings. I really like garlic and cayenne pepper.

6. Place the dish into your preheated oven.

7. Cook for 30 minutes then take them out of the oven and toss the sweet potatoes with a spatula to help them cook evenly the rest of the time. You will find that the bottom of the sweet potatoes are starting to brown.

8. Place them back in the oven and cook for another 20-30 minutes… or even longer if you like them extra done.

9. Optional: You can also put your oven to “broil” for the last bit of cooking if you want them browner or crispier. Watch them CAREFULLY if you do this. They can burn in seconds if you don’t. I know from experience.

10. Remove the sweet potatoes and allow them to cool a smidge so you don’t burn your mouth when eating.


If you like a crispier potato use less in the pan or do 2 pans if you have more potatoes.

I like to eat these with “crispy chicken” or in a salad with some lean protein after a workout.

yummy post workout salad

My kiddos also like them as the base of an egg bake. They prefer them to white potatoes this way. I’m cooking one in the oven for their lunch as I type this. Yum!

Here are my sweet potatoes before and after cooking. I used a LOT of potatoes (the whole bag from Trader Joes). If you use less they will be more crispy.

sweet potatoes before and after

There you have it! Roasted sweet potatoes! Enjoy!

And as always, feel free to ask questions or comment in the section below.

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2 Responses

  1. Letticia says:

    Yum! Thanks for this recipe. This would go great with a side of eggs for breakfast 🙂 I am searching right now for your brownie recipe! Blessings.

  2. Kristine says:

    Oooh, they would be good with eggs at breakfast or for brunch. Here is the link to the protein brownies. 😉 In case you didn’t find them.

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