Roasted Sweet Potato
Roasting a sweet potato is one of the easiest ways to bring out its natural sweetness while achieving a crispy, caramelized exterior. With just a drizzle of oil, a sprinkle of salt, and a touch of pepper, this simple recipe transforms an ordinary sweet potato into a versatile side dish or snack.
This recipe is part of my kick-ass sides collection—the ones that support my protein-packed meals without being boring. I love throwing these roasted sweet potatoes into my bowls with grilled chicken, tofu, or eggs because they add complex carbs, fiber, and flavor without any extra fuss. They keep my meals balanced, satisfying, and full of texture.
Why This Recipe Rocks
- Minimal ingredients – All you need is a sweet potato, oil, salt, and pepper.
- Perfect texture – The outside gets golden and crisp, while the inside stays soft and creamy.
- Versatile – Enjoy it as a side dish, top it with protein for a meal, or add it to salads and bowls.
What you will need for this recipe
Sweet potato: I go for the biggest one I can find because roasted sweet potatoes disappear fast. They’re packed with fiber, vitamin A, and slow-digesting carbs that keep you fueled.
Oil: Olive oil works great, but any oil you have will work just fine.
Black pepper
Salt
How to make this recipe
1. Preheat & Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Wash and scrub the sweet potato thoroughly. You can peel it if you prefer, but leaving the skin on adds texture and nutrients.
2. Slice & Season
Cut the sweet potato into evenly sized cubes (about ½ to 1 inch). Alternatively, you can slice it into rounds or wedges—just keep the pieces uniform for even roasting. Toss the sweet potato pieces on a baking sheet with the oil, salt, and pepper, and mix, ensuring they’re evenly coated.
3. Roast to Perfection
Spread the sweet potatoes in a single layer on the baking sheet. Avoid overcrowding, or they’ll steam instead of crisping up. Roast for 25-30 minutes, flipping halfway through, until the edges are golden brown and crisp.
4. Serve & Enjoy
Let the roasted sweet potatoes cool for a few minutes before serving. Eat them as is, or pair them with your favorite dips like tahini, hummus, or a yogurt-based sauce.
Meal Prep & Storage Tips
Batch Prep: Roast multiple sweet potatoes at once and store them for easy meals throughout the week.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in the oven at 375°F (190°C) for 10 minutes or in an air fryer for 5 minutes to bring back the crispiness.
Freezing: For longer storage, freeze roasted sweet potatoes in a single layer on a baking sheet before transferring them to a freezer bag. Reheat straight from frozen in the oven.
Macros & Nutrition Breakdown Per Serving
Please note that the nutritional information provided is an estimate and may vary depending on the specific brands and ingredients used. For more accurate information, please refer to the product packaging or consult with a nutritionist.
(Approximate values for ½ of a large sweet potato roasted with oil)
- Calories: ~141
- Carbs: ~19g
- Protein: ~2g
- Fat: ~7g
- Fiber: ~3g
As much as this isn’t a high-protein dish, it’s the perfect supporting side for a protein-packed meal. Sweet potatoes provide slow-digesting carbs that fuel workouts, fiber for digestion, and micronutrients that help with recovery. They round out a meal with flavor, texture, and nutrients that keep you satisfied and energized for longer.
More High-Protein Recipes You’ll Love
Yogurt and Muesli Bowl – Two Ways
Chicken Bacon and Feta Pasta Salad
Roasted Sweet Potato
These crispy-on-the-outside, creamy-on-the-inside roasted sweet potatoes are a simple, flavorful side that perfectly complements any protein-packed meal.
Ingredients
- 1 large sweet potato
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preheat & Prep: Preheat your oven to 400°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Wash and scrub the sweet potato thoroughly. You can peel it if you prefer, but leaving the skin on adds texture and nutrients.
Slice & Season: Cut the sweet potato into evenly sized cubes (about ½ to 1 inch). Alternatively, you can slice it into rounds or wedges—just keep the pieces uniform for even roasting. Toss the sweet potato pieces in a bowl with the oil, salt, and pepper, ensuring they’re evenly coated.
Roast to Perfection: Spread the sweet potatoes in a single layer on the baking sheet. Avoid overcrowding, or they’ll steam instead of crisping up. Roast for 25-30 minutes, until the edges are golden brown and crisp.
Serve & Enjoy: Let the roasted sweet potatoes cool for a few minutes before serving. Eat them as is, or pair them with your favorite dips like tahini, hummus, or a yogurt-based sauce.
I love tossing these into my protein bowls with some, greens, and a good protein—like salmon, chicken, or crispy chickpeas. They add a slightly sweet, hearty element that rounds out the meal perfectly.
Notes
I love tossing these into my protein bowls with some, greens, and a good protein—like salmon, chicken, or crispy chickpeas. They add a slightly sweet, hearty element that rounds out the meal perfectly.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 561mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 2g
Share your Creations
If you enjoyed this recipe, give it a try and let me know what you think! Share your photos on social media and tag me so I can see your delicious variations. Don’t forget to leave a comment below if you have any questions, feedback, or favorite ingredient swaps!
