Roasted Sweet Potatoes

By Ali Slagle

Published Jan. 8, 2023

Roasted Sweet Potatoes
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill.
Total Time
50 minutes
Rating
4(1,057)
Comments
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For consistently soft and sweet roasted sweet potatoes, start with small or medium sweet potatoes because they tend to be less starchy. Halve them lengthwise, season and oil generously, then arrange cut-sides down. Their skins shield the flesh from drying out, while the cut sides caramelize from contact with the hot pan. Most importantly, put the sweet potatoes into the oven before heating it; according to Harold McGee, the author of “On Food and Cooking: The Science and Lore of the Kitchen” (Scribner, 2004), the more time the potatoes spend between 135 and 170 degrees, the more starch molecules convert to sugar, which means sweeter sweet potatoes. Eat any way you like: slathered with butter or other toppings, on its own alongside meats or tofu, or sliced for green or grain salads. 

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Ingredients

Yield:4 servings
  • 4small or medium sweet potatoes (8 to 10 ounces each), scrubbed then halved lengthwise
  • 2tablespoons neutral oil (such as canola or grapeseed), plus more as needed
  • Salt 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

220 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein; 610 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line a sheet pan with parchment or foil. On the sheet pan, toss the sweet potatoes with oil and a generous pinch of salt. Arrange cut-sides down, place on the middle rack of the oven, and heat the oven to 425 degrees.

  2. Step 2

    Roast, without flipping, until the cut sides are sticky and a knife inserted slides through easily, 30 to 45 minutes. Caramelization on the cut sides will vary depending on your oven and type of sweet potatoes: To brown further, warm a drizzle of oil in a skillet over medium heat; add the potatoes cut-sides down and sear until as browned as you’d like.

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Ratings

4 out of 5
1,057 user ratings
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Comments

Joanna

Sweet potatoes can be hard to cut -- I put them in the microwave for a few minutes to soften them slightly. Then cut, brush the cut sides with olive oil using a pastry brush, face down on parchment paper and then into the oven. Mine take about 25 minutes.

SGreer

They are sweet potatoes, which are tubers like potatoes. Yams are roots and they are an entirely different plant--they are not actually sweet. Real yams are not generally available in the U.S.--they are native to parts of Africa. Canned "yams" are mislabeled--they are sweet potatoes. It was a strange marketing ploy years ago to call them yams instead of sweet potatoes.

Mira

Best sweet potatoes are garnets or jewels.

Jim

I used Avocado oil, 400F convection to average the temp for something else I had in the oven at the same time and gave it 40 to 50 minutes. The face was nicely caramelized. My wife who doesn't like sweet potato, ate a whole half. I have been told to make them again! I've already bought more.

Helane

These were yummy, especially topped with a bit of sour cream

Chin

Wow this recipe has completely changed my mind about sweet potatoes—I always thought they were really boring before. I microwaved them whole beforehand so it’s easier to cut, and I did not pan fry them because I’m lazy, but they still caramelize beautifully on the cute side

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