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+ servings

Roasted Sweet Potato

Roasted sweet potato is a healthy and nutritious side dish that pairs well with any meal. It’s a flavor-pack answer to starchy foods. Delicious, quick and easy to make it. 
Course Side Dish
Cuisine American
Keyword gluten-free, lunch, paleo, side dish, Special Diet, vegan, vegetarian, whole30
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 139kcal


  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp fine sea salt
  • 2 medium sweet potatoes (about 1lb) peeled and cut into 1/2 inch cube pieces.
  • 2 tbsp olive oil
  • 1 tsp chopped fresh parsley


  • Preheat oven to 425˚F.
  • Combine smoked paprika, garlic powder, salt and black pepper together in a small bowl, and toss very well.
  • In a large baking sheet, add sweet potato and pour olive oil all over it. Add the seasoning mixture on top and toss to coat all the sweet potatoes.
  • Using your hands, spread out the sweet potatoes to arrange in an even layer. Bake for approximately 35 minutes or until the potatoes are tender and browned. Don't forget to flip the sweet potatoes every 10 minutes. I fliped my sweet potapoes 3 times.
  • Remove from oven and sprinkle with parsley. Enjoy ;-)


  • Cut the sweet potatoes as uniformly as possible so they roast evenly.
  • You can peel the sweet potatoes or leave the skin on. If leaving the skin on, make sure to wash and dry the potatoes first.
  • Feel free to adjust the seasoning to your liking.
  • To store: Store roasted sweet potatoes in an airtight container in the fridge for up to 5 days.
  • To reheat: You can reheat this in the microwave or oven.
  • To freeze: Once cooled, you can freeze the potatoes in a freezer-safe bag for up to 3 months.


Serving: 1/4 | Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 455mg | Potassium: 12mg | Fiber: 3g | Sugar: 9g