Roasted Sweet Potatoes (Printable)

Tender sweet potato cubes roasted with smoked paprika, cumin, and olive oil for crisp edges.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes, peeled and cut into 3/4 inch cubes

→ Seasonings & Oils

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine the sweet potato cubes with olive oil, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.
03 - Spread the coated sweet potatoes in a single layer on the prepared baking sheet, keeping them spaced to avoid overcrowding.
04 - Roast in the preheated oven for 25 to 30 minutes, turning once halfway through, until the sweet potatoes are golden brown, caramelized, and tender.
05 - Serve immediately as a flavorful side dish or incorporate into salads, grain bowls, or tacos.

# Top Tips:

01 -
  • They're done in under 45 minutes from start to finish, making them perfect for weeknight dinners when you need something that tastes like you tried harder than you actually did.
  • The smoked paprika and cumin create this warm, almost smoky flavor that makes plain roasted vegetables feel genuinely exciting.
  • Once you master this, you'll find yourself making extra just to snack on straight from the pan with your fingers like nobody's watching.
02 -
  • Crowding the pan is the quickest way to end up with steamed potatoes instead of roasted ones—resist the urge to fit everything on one sheet, even if it means doing two batches.
  • If your oven runs cool, your roasting time will stretch longer; if it runs hot, things can catch too quickly, so keep an eye on them after 20 minutes.
03 -
  • Pat your cut potatoes dry with paper towels before tossing with oil so the moisture doesn't create steam.
  • Mix your spices together before adding to the oil—it helps them distribute more evenly than adding them separately.
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