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Oven Roasted Sweet Potatoes

These oven roasted sweet potatoes are a lightened up take on the classic candied yams. Soft and creamy on the inside and crispy on the outside, with the spice of cinnamon and ginger and a lot less sugar than you’d expect. Ideal for Christmas or Thanksgiving. Try them once and these sweet potatoes will be a welcome addition to your table any time of the year.

Oven roasted sweet potatoes on a slate serving board next to a silver spoon.

Originally appearing on the blog in December 2016, the post was last updated in November 2020.

I have been known to make lunch out of a single sweet potato with a bit of butter, ginger, and cinnamon. It’s easy, delicious, and comes together in about 8 minutes using the microwave.

While planning out the holiday content in 2016 year, I knew I had to figure out how to transform that lunch dish into an amazing holiday side dish. The goal was to create a dish that isn’t candied or marshmallowed. Something that let the flavors of the sweet potato shine.

Behold: oven roasted sweet potatoes. Pillowy soft on the inside, kind of like the inside of a baked sweet potato, with crispy sweet outsides. They are like little bites of sweet potato perfection and since their introduction they have stayed a reader favorite here on the blog.

Overhead image of oven roasted sweet potatoes, ready for the holiday table.

Prepping the Sweet Potatoes

I am not a fan of sweet potato skins, so I peel them, but that step is optional and shouldn’t change the cooking time or temperature. Aim for even slices,, about 1/4″ thick, so that they cook evenly.

The long, skinny sweet potatoes work better, as they are easier to slice evenly than the thicker ones.

On the baking sheet they should be touching but not overlapping. You are welcome to line your baking sheet with foil if you like. On one hand it will reduce your mess, but on the other hand it may take a little longer to bake.

Seasoning the Sweet Potatoes

There are a few reasons that I opt to use a pastry brush to apply the butter, instead of tossing them in a mixing bowl. The brush helps the butter go on more evenly. It also lets you use a lot less butter.

Ingredients for oven roasted sweet potatoes.

The most important reason is that cold sweet potatoes will cause the butter resolidify. Even with storing my sweet potatoes in a kitchen drawer, in the winter those potatoes are cold!

Sprinkly the spice mixture directly on each buttered potato, doing your best to avoid getting it on the pan. If too much of the spice mixture gets on the pan, it may burn and can cause the potatoes to stick. Stuck on potatoes are never fun and burnt brown sugar and spice doesn’t taste very good.

Preparing oven roasted sweet potatoes.

Oven Roasting Sweet Potatoes

I have a thing for roasting vegetables in the winter time. It not only brings out the natural sweetness of the vegetables, but it also calls for less hands on time. Whether we are talking about a quick weeknight dinner or a big holiday spread, dishes that taste amazing while requiring less attention are always a good thing!

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Typically I roast vegetables at 425º. This allows the veggies to soften without becoming mush while the outside caramelizes just enough.

However, for these oven roasted sweet potatoes we want the inside to be like mush. That’s how we get the creamy baked potato texture on the inside. Starting with a cooler oven allows the insides can cook more thoroughly without the outside burning. I’ve found 375º to be the sweet spot.

Oven roasted sweet potatoes seasoned on a baking dish.

Broiling the Sweet Potatoes

While the first part of the cooking process makes the insides super soft, finishing them under a low broiler makes the outside crispy.

Caution: Food under a broiler can burn quickly. Do not place anything under the broiler then walk out of the room. Keep an eye on it. Use your oven light if possible. Check after the first minute, then again every 30 – 45 seconds.

If your broiler doesn’t have a high/low option, leave the oven door slightly open to reduce the heat. The potatoes are done when the edges start to brown and the sugar on top caramelizes.

Oven roasted sweet potatoes on a slate board for the holiday table.

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Oven Roasted Sweet Potatoes Recipe

Oven roasted sweet potatoes are a delicious addition to your Christmas or Thanksgiving dinner table. Crispy on the outside with buttery soft insides, these sweet potatoes embrace the natural flavor of the sweet potato without a lot of added sugar. Once you try them, you’ll be enjoying them all year long.

Best served hot and fresh from the oven, but will keep in the fridge for a couple days. To bring back that crispy texture, reheat in a 375º oven until they are sizzling hot. About 10 minutes.

For more delicious oven roasted vegetables see my Garam Masala Brussels Sprouts, Roasted Honey Glazed Carrots or, for something truly impressive, my Oven Roasted Root Vegetables. To see all my side dish options, check out my side dish recipe collection.

If you like this recipe, please give it a FIVE STAR rating and share with your friends!

Oven roasted sweet potatoes on a slate serving board next to a silver spoon.

Oven Roasted Sweet Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Soft and creamy on the inside with the spice of cinnamon and ginger on the outside, these oven roasted sweet potatoes are a lightened up take on candied yams and a must for your holiday table.

Ingredients

  • 1 lb sweet potatoes
  • 2 TBSP butter
  • 1 TBSP brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch of salt

Instructions

  1. Move the oven rack to the top slot and preheat the oven to 375 degrees.
  2. Peel the sweet potatoes and slice into 1/4" thick rounds.
  3. Place the sweet potatoes on a small baking sheet, touching but not overlapping.
  4. In a small bowl or ramekin mix together the brown sugar, cinnamon, ginger, and salt.
  5. In separate bowl or ramekin melt the butter.
  6. Using a pastry brush, brush the tops each sweet potato with half of the butter then sprinkle with half of the spice mixture. Flip the potatoes over and repeat the steps, brushing them with the remaining butter and sprinkling them with the remaining spice mixture.
  7. Place the pan on the top rack of your preheated oven, roast for 10 minutes, flip, and roast for an additional 10 minutes.
  8. Turn the broiler on low** and continue to roast an additional 1-3 minutes on each side.
  9. Serve hot from the oven.

Notes

*If your oven doesn't have a high/low option on the broiler, prop the oven door open and make sure to check the potatoes for burning after 1 minute. 

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 110mgCarbohydrates: 23gFiber: 3gSugar: 9gProtein: 2g

Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.

Did you make this recipe?

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Deanna S

Friday 25th of December 2020

This recipe is so good, this is my second time making them. Delicious!!

Barb McClenning

Wednesday 6th of November 2019

My husband and I love this recipe. I Will be making this a lot.

Rosemary

Thursday 11th of April 2019

Making this second time we really liked this recipe. Thanks for sharing Reneenicole

Renee Gardner

Saturday 13th of April 2019

So glad you are enjoying it Rosemary.

Peggy

Monday 23rd of July 2018

These are amazing! It’s like eating slices of sweet potato pie!

Renee Gardner

Wednesday 25th of July 2018

YES!!! It's exactly like that! A not too sweet, sweet potato pie.

Amanda @ Cookie Named Desire

Monday 18th of December 2017

I love roasted sweet potatoes. Usually I have them with just a bit of salt and pepper, but this would be a great way to indulge a bit for the holidays

Renee Gardner

Tuesday 19th of December 2017

The holidays are a great time for indulging! Hope you enjoy them.

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