This version keeps things simple but gives the sweet potatoes more flavor with olive oil, paprika, cumin, garlic, cinnamon, chili powder, and a little brown sugar to help everything roast up beautifully. They’re easy enough for a weeknight dinner, but they also look and taste good enough to serve with a bigger spread when you want something a little more special.

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes

• 2 tablespoons olive oil

• 3/4 teaspoon fine sea salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon chili powder

• 1/2 teaspoon paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon ground cinnamon

• 1 tablespoon light brown sugar

Instructions

1. Preheat the oven.
Preheat your oven to 425°F (220°C).

2. Prep the sweet potatoes.
Peel the sweet potatoes and cut them into 1/2-inch cubes. Try to keep the pieces close in size so they roast evenly and finish at the same time.

3. Season everything.
Place the sweet potato cubes in a large bowl. Add the olive oil, salt, black pepper, chili powder, paprika, cumin, garlic powder, cinnamon, and brown sugar. Toss well until the sweet potatoes are evenly coated and no dry spices are left sitting at the bottom of the bowl.

4. Spread them out.
Transfer the sweet potatoes to a large sheet pan and spread them into a single layer. Make sure the pieces are not piled on top of each other. Space helps them roast and brown instead of turning soft and steamy.

5. Roast until tender and caramelized.
Roast for 27 to 35 minutes, flipping every 10 to 15 minutes, until the sweet potatoes are tender inside and browned on the edges. The brown sugar will help them develop deeper color as they roast.

6. Serve hot.
Serve right away while they are hot and caramelized, with the edges at their best.

Love a side dish that’s simple but still feels worth making? Pin the image below to your Pinterest board so these roasted sweet potatoes are easy to find the next time you need them.

Tips and Tricks

Cut the sweet potatoes evenly
Try to keep the cubes close in size so they roast at the same pace. If some pieces are much smaller, they can brown too fast before the larger ones are tender.

Do not overcrowd the pan
Spread the sweet potatoes out in a single layer with a little space between them. If they are too close together, they will steam instead of roast, and you will miss out on those caramelized edges.

Coat them well
Toss the sweet potatoes thoroughly with the olive oil, spices, and brown sugar so every piece is evenly covered. This helps with both flavor and color.

Let them roast undisturbed between flips
Flip the sweet potatoes during baking, but do not move them around too often. Leaving them in place for a while helps them develop better browning.

Watch them near the end
Because of the brown sugar, they can go from nicely caramelized to too dark pretty quickly in the last few minutes. Start checking for doneness around the 27-minute mark.

Store leftovers the right way
Let the sweet potatoes cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. If they are still warm when stored, they can trap moisture and turn soft faster.

Reheat for the best texture
To bring back some of the roasted edges, reheat them in the oven or air fryer instead of the microwave. The microwave works, but it will make them softer.

Make them ahead if needed
You can peel and cube the sweet potatoes ahead of time, then keep them in cold water in the fridge for several hours. Just dry them very well before seasoning and roasting so they brown properly.