Roasted Sweet Potato Recipe - The Diligent Homemaker (2024)

This roasted sweet potato recipe is a super simple, healthy, delicious side dish for any meal! Sliced into quarters and roasted in the oven without foil– it doesn’t get much easier than this.

How can something so simple and delicious as sweet potatoes cause so much difficulty in the kitchen?

I, for one, have burnt my fair share of sweet potatoes. I’ve also had undercooked sweet potatoes in an attempt to keep from burning them!

It usually happens when I’m running out of time to make dinner, so I crank the oven up to 425 and stick my sweet potatoes in there, hoping for the best… Sadly that often results in a sweet potato that is not only burnt on the outside, but could use more cooking in the center!

That’s why I finally took the time to perfect my method for baking the perfect sweet potato in the oven.

My husband and I enjoy the skin on sweet potatoes, so I don’t bother with peeling them. If you prefer, you can peel the sweet potatoes before cutting them into quarters; or you can wait until they’re baked and cooled, and simply pull the skin off of each piece. Once cooked, the skin comes off very easily.

If you choose to peel your sweet potatoes before or after baking, you can then then choose to throw them in a bowl along with some butter and salt and mash them up! Mashed sweet potatoes make for a simple and delicious holiday side dish.

Sometimes I like to mash up a couple pieces of sweet potato in a bowl or on a plate, add some butter, and enjoy it as a nourishing bedtime snack! Here I have it alongside some raw cheddar for extra protein.

What temperature to roast sweet potatoes?

When I slice my sweet potatoes into quarters, I find that a lower temperature is best. 350 for 45 minutes to 1 hour is a good amount of time. You just have to make sure you’re flipping your sweet potatoes half way through the cooking time to keep from burning them on one side.

Roasted sweet potatoes without foil

Personally, I try to avoid using aluminum foil as much as possible in my kitchen. We cook nearly all of our meals at home, so it definitely makes a difference what we cook on regularly!

Although whole sweet potatoes roasted in aluminum foil are delicious every once in a while, I generally try to stick to roasting them on a sheet pan lined with parchment paper.

They taste just as good, and maybe better! I really enjoy the slight caramelization that happens on the tops and bottoms of the sweet potatoes.

Ingredients

4 Medium Sweet Potatoes
2-3 Tbsp Avocado Oil
1/2 tsp. Sea Salt

How to roast sweet potatoes

Preheat your oven to 350

Wash and dry your sweet potatoes

Cut off any bruises or bad spots, then cut each sweet potato into 4 equal pieces.

Place on a baking sheet lined with parchment paper

Drizzel the sweet potatoes with avocado oil and sprinkle with sea salt. You can use your hands to evenly distribute the oil on the potatoes.

Bake for 45-55 minutes, until they can be easily pierced with a fork. Flip them half way through so they don’t burn on one side.

Notes

If your oven runs hot, you may want to flip your sweet potatoes every 15 minutes to make sure they don’t burn.

These are also delicious when sprinkled with a bit of pepper, paprika, and garlic powder along with the salt and olive oil!

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Printable Recipe

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• Mashed Sweet Potatoes
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Sometimes I even like to enjoy sweet potatoes as a healthy bedtime snack! What is your favorite way to enjoy sweet potatoes?