Looking for the fastest way to cook sweet potatoes? These simple roasted sweet potatoes are ready in just 30 minutes. No oil, no seasoning, just pure, naturally sweet flavor. Great for meal prep, sides, or tossing into bowls and salads all week long.
Before You Roast, Read This!
💬 The Vibe: Soft, roasted sweet potatoes with golden edges and caramelized centers.
🔑 What You Gotta Know: Place the cut side down on parchment paper for that roasted edge.
🍴 Best Bite Alert: Scoop it straight from the skin with a fork and top with butter and cinnamon, or mash for quick sweet potato bowls.
Why You'll Love This Recipe
- No peeling, chopping, or oil needed!
- Naturally sweet and fork-tender.
- Perfect for meal prep.
- Versatile: use in bowls, soups, or mash.
- Easy cleanup with parchment paper.
Ingredients You'll Need
- Sweet Potatoes – Medium to large size works best. Choose firm, evenly shaped potatoes for even roasting.
- Parchment Paper – Helps prevent sticking and makes cleanup easy.
- Baking Sheet – Use a large sheet pan to give the potatoes room to roast (not steam).
- That’s it. No oil, salt, or extra seasonings required, though you can always add them post-roast if you’d like.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make the Fastest Roasted Sweet Potatoes
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. Cut them in half lengthwise.
Place cut-side down on the prepared baking sheet.
Bake for 25–30 minutes, or until fork-tender and the edges are golden.
Cool slightly before serving or storing. Enjoy!
Recipe Tips & Variations
- For crispier edges, roast a few extra minutes until the bottoms caramelize.
- Want to add flavor? Drizzle with maple syrup, butter, or sprinkle with cinnamon after roasting.
- Use leftovers to make sweet potato mash, soup, tacos, or dog treats!
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Storage Tips
Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Microwave, roast briefly, or enjoy cold.
Freeze: Not recommended unless mashed. Whole roasted potatoes don’t thaw well.
Frequently Asked Questions
Nope! Leave the skin on, they help hold everything together and are totally edible.
Yes! Add oil, salt, pepper, cinnamon, or your favorite spice mix before roasting if you prefer more flavor.
Absolutely, just reduce roasting time to about 20–25 minutes and toss halfway through.
Keep them in an airtight container in the fridge for up to 4 days. Reheat or enjoy cold.
More Sweet Potato Recipes You'll Love:
- Candied Yams
- Sweet Potato Pound Cake
- Sweet Potato Miso Soup
- Easy Sweet Potato Pie
- Sweet Potato Casserole
- Chorizo and Sweet Potato Enchiladas
- Sweet Potato Dumplings
- Sweet Potato Cornbread
Have questions or love this method? Drop a comment below, I’d love to hear how you use your roasted sweet potatoes!
📖 Recipe
Fast & Easy Roasted Sweet Potatoes
Equipment
- 1 Large Sheet Pan
- parchment paper or nonstick liner
Ingredients
- large sheet pan
- parchment paper
- 4 medium sweet potatoes
Instructions
- Preheat oven to 400°F. Line a large baking sheet or sheet pan with parchment paper.
- Prepare the sweet potatoes by cleaning the skin (outside) and cutting them in half or quarters. Continue the process with the rest of the potatoes.
- Place the pieces/halves on the prepared baking sheet flesh (inside) side down.
- Bake in the oven for 25 to 30 minutes until fork tender.
- Carefully remove from the oven and serve immediately with your favorite additions or scoop out the center to use in another recipe. Enjoy!
Notes
- Serve alongside roasted chicken or salmon.
- Toss into grain bowls or add to salads.
- Scoop out and mash with butter + cinnamon.
- Use in tacos or breakfast hash.
- Make sweet potato soup or baby food.
Original post date 02/19/2019. Updated 06/13/2022 & 05/13/2025.
Lauren Michael Harris says
My favorite way to eat sweet potatoes! Roasted them is so simple and easy and really lets the flavor shine - great recipe!
LaKita says
Thank you Lauren, love roasting sweet potatoes!
Jacqueline Debono says
Such a great idea! I love making sweet potato soup but usually just cube and boil the sweet potato. Roasted actually gives them more flavour!
LaKita says
Thank you Jacqueline, roasting gives them such rich flavor!
Amanda says
These came out so good! The potato was nice and soft with crisp edges. Super simple too!
LaKita says
Thank you so much Amanda, so simple!
Tristin says
Such a great post! I saved so much time cutting them in half rather than trying to roast them whole.
LaKita says
Thank you Tristin, cutting them in half makes things so much easier!
Lori | The Kitchen Whisperer says
So simple yet so packed with flavor! Love how you cut them in half prior to baking!
LaKita says
Thank you Lori! Cutting them in half makes baking and serving so much easier.
Cathleen says
I always have sweet potatoes in the house, so this is so perfect for me!! Making this as soon as the weather allows me to turn on the oven again, haha
LaKita says
Thank you Cathleen and I completely understand waiting to turn on the oven 😉
Kathryn says
I love how easy this sweet potato recipe is. It's simple and the sweet potatoes come out perfect every time!
LaKita says
Thank you Kathryn!
Linda says
I usually bake my sweet potatoes whole in the oven but this method saved me a ton of time. Love how they come out just slightly caramelized on the cut side.
LaKita says
Thank you Linda, it definitely saves time!
Peter says
So tasty - we roasted them and made a sweet potato mash, with extra butter!
LaKita says
Thank you Peter, that sounds perfect!
Colleen says
Thank you for pointing out all the great ways to use roasted sweet potatoes! I always tend to think of them as strictly a side dish.
LaKita says
Thank you Colleen, happy to help!
Jen says
Oh, can't wait to try this! I love having sweet potatoes on hand, and have never thought of preparing the. This way!
I like to add them to smoothies - some cinnamon and any other spice you like, yogurt/almond millk/coconut water and ice, maybe a banana.
LaKita says
Thank you Jen! That sounds like the perfect smoothie 🙂