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Roasted Sweet Potatoes

Roasted Sweet PotatoesIf you read my blog you know that I love roasting vegetables. I decided to roast sweet potatoes with butter, cinnamon, nutmeg, and brown sugar. The house smelled amazing while they roasted. They were simple to make and tasted tender, sweet, and delicious. I served these roasted sweet potatoes with roasted chicken and my house salad and it was a very tasty meal that my whole family enjoyed.

Roasted Sweet Potatoes:


  • 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

Roasted Sweet PotatoesHow to Make Roasted Sweet Potatoes

Preheat the oven to 350 degrees. Coat a 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.

Roasted Sweet PotatoesBake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.

Roasted Sweet Potatoes

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    1. Susan,

      I have never made these the night before so I am not sure how it would turn out. I would assume that storing the sweet potatoes in sealed tupperware would work best. I hope this helps.


    2. Hi, I know this is a late response. If you haven’t tried making them the night before yet, go ahead and do it! It still tastes WONDERFUL! All the flavor is still there and heats up great!

    3. I actually made too large of a batch my first time around. I stored the extra (uncooked & coated) potatoes in a sealed storage bag and froze them. I pulled them out a month or so later, let them thaw and tossed them in the oven. They were as good as the first batch!

  1. Found this recipe on Pinterest and made it tonight. They were so easy to make and came out delicious. Not to mention they smelled so yummy each time I took them out of the oven to stir them. Will definitely make again! Thanks for the recipe! ๐Ÿ™‚

  2. I’m not positive but those look like yams not sweet potatoes. I got sweet potatoes so guess we shall see how it turns out.

    1. You are right – the ones pictured appear to be yams. I think some folks mistake yams for sweet potatoes – I’m rather certain that either variety will work in this recipe!

  3. Actually, yams are basically never sold in the states. They are huge and much starchier.
    Southern farmers started calling their orange sweet potato varieties yams as a sales ploy. Both white and orange are sweet potatoes.

    1. Yep! That’s correct. Both the white and orange varieties are sweet potatoes. We mistakenly call the soft (orange) variety yams. That goes way back to when the soft variety was introduced to the U.S. and they were called yams to differentiate them from the firm (white) variety of sweet potatoes. Most grocers label the soft sweet potatoes as yams but not all do! Ignore your grocers labeling and pay attention to the skin. You’ll want the coppery skinned variety for traditional recipes.

  4. I found this on pinterest and had them tonight – These will be a staple side dish for my husband and I for years to come – its delicious!

  5. I am thinking this will be one of my side dishes for Thanksgiving this year. I can’t wait to try it. I may have to make it tomorrow to test it out first. ๐Ÿ™‚

  6. I recently brought sweet potatoes over to a friends and she was making chicken picatta. We ended up making a more savory version (no brown sugar or cinnamon) Just salt, pepper and a little italian spice and putting the roasted sweet potatoes in the pasta along with bacon peices. It was sooo good a little sweet with savory in the pasta. And to top off the picatta we added roasted red pepper slices!

  7. Any thoughts on other veggies I can throw in there? Has anyone tried beets, butternut squash, etc? This will be a main side on Thanksgiving and I’d like to incorporate a few other veggies.

    1. love beets and butternut squash. Havent cooked them together. Beets take about an hour to boil, but dont peel them. the basic cooking method can be found in Better Homes n Garden or just search the web. After they are tender then the skin slids off but it holds in the beet juice while cooking

  8. Made these for Thanksgiving with the family and they were most definitely a favorite of the day. There are several sweet potato fanatics in my family and I was told by every one that these potatoes were by far better than any other recipe they had ever tried. Cooked so tender (not mush) and seasoning was perfect. Would’nt change a thing!!

  9. For those who aren’t sure of the difference between Sweet Potatoes and Yams..
    Sweet Potatoes are orange and largely produced in North America. Yams are a much paler colour, bordering on beige-yellow, not as sweet, and are produced, I believe, mainly in Africa (will have to look it up to be sure). There really is a big difference and it irks me when supermarkets post signs that say ‘yams’ when, in fact, they’re sweet potatoes.

  10. I made these for Thanksgiving and again for Christmas dinner. This is the only recipe I will ever make again. Everyone said they were the best sweet potatoes they had ever had. Thank you for sharing.

    1. I Agree, mine were still very hard. Maybe next I’ll soak them in water for a hour and cook at a higher temperature.

  11. this would not place the recipe in the slim arena but a local bbq place has something like this but with bacon and maybe maple syrup. Really good.

  12. Great recipe considering I only had half the ingredients. So I can only imagine how it would’ve been with all the spices! Amazing. I threw them in the oven while I prepped and cooked some chicken, both were done at the same time which makes me soooo happy!

  13. Absolutely Delicious! Made these for the first time and served them to guests, which I was nervous about, but they were s hit! I prefer light brown sugar so that the yams don’t come out too dark. Yummy, great directions!

    1. Julie,

      Sorry for my late reply, I have been on the road for 13 days.

      I am not sure how it would work with frozen sweet potatoes due to the extra moisture. You could use any oil, butter, or cooking spray too.


  14. If I doubled the recipe how much longer do you think they would need to bake? I have loved sweet potatoes since I was little. But we either had the sweet potato casserole or my Mom would serve them witg hamburger gravy I don’t think I tried them roasted until after I was married. Delicious! Thinking of trying out this recipe on my family for Thanksgiving (I’ve made them for my household several times).

    1. Amber,

      Glad you like them – we do too. I’ve never made a bigger batch but I would assume it would take about the same time if you use a larger baking sheet or baking dish. Check after 60 minutes. You may need an additional 15-20 minutes.


  15. I haven’t made this recipe yet (and I plan to!), but I need to say THANK YOU for making a post that doesn’t start with a pages-long anecdote that has nothing to do with the recipe!! I found this through Pinterest, so if the rest of your blog is as concise as this one, I can guarantee I’ll be coming back often for more recipes!!