Oven-roasted sweet potatoes

Make perfectly roasted sweet potatoes that are fluffy on the inside and lightly browned at the edges for a colourful side dish. Add a few sliced red onions to the roasting tin, if you like

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 331
  • fat 6g
  • saturates 1g
  • carbs 60g
  • sugars 0g
  • fibre 10g
  • protein 4g
  • salt 0.29g


  • 4 sweet potatoes (about 1.2kg), peeled
  • 2 tbsp olive oil
  • sliced red onions, unpeeled garlic cloves, thyme sprigs or other veg or herbs of your choice (optional)


The sweet potatoes can be spiced by tossing them in a sprinkling of chilli powder, paprika, whole cumin seeds or garam marsala before roasting. 
Other vegetables can be roasted alongside the sweet potatoes. Wedges of red onion or chunks of squash can be added, or whole garlic cloves can be tossed in after 20 mins of cooking.


  1. Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.

  2. Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.

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