Easy Roasted Sweet Potatoes (In Just 20 Minutes!)
Information about Easy Roasted Sweet Potatoes (In Just 20 Minutes!)
With just 20 minutes of cooking time, you can serve up these Easy Roasted Sweet Potatoes as a simple family dinner side dish. Or, you can make a batch ahead of time and pack them in a kiddo’s lunch—they’re a perfect finger food!
Roasted Sweet Potatoes
A little soft and a little crispy, these sweet potatoes are one of my go-to vegetable recipes for kids. I love them since they are great for babies and toddlers (as well as us adults!), they are easy for the kids to eat, they work well warm or chilled.
Plus they’re super versatile—they pair with all sorts of flavors including Asian, Mexican, and the kid classic, ketchup.
I love to make extras so I have leftovers on hand to pack for daycare or even to add a veggie boost to smoothies.
Ingredients You Need
To make this recipe you need:
- Sweet potato (with orange flesh)
- Olive oil
- Salt, optional
TIP: Don’t cut your sweet potato until you’re ready to cook it as it will brown if left exposed to air.
The process involved in making this recipe is super simple. Scroll down to the bottom for the full recipe, but follow these basic steps:
- Preheat the oven and prepare a rimmed baking sheet.
- Peel and dice the sweet potato.
- Toss sweet potato with olive oil.
- Bake until just soft.
TIP: These sweet potato cubes will be soft, but not super crispy. To make them extra crispy, eliminate the nonstick spray and use a little extra olive oil. They may stick a little to your roasting pan, which is why I don’t usually go that route, but I do understand the texture preference!
Frequently Asked Questions
In my experience, babies who are able to eat finger foods and younger toddlers will love to eat these at any temperature. (As of writing this post, my five year old also regularly inhales them at any temp too!)
They are a great option to pack in a lunch, especially if it won’t be able to be reheated.
Best Tips for Success
I’d love to hear your feedback on this recipe if you try it, so please comment below.
This post was first published January 2020.
Easy Roasted Sweet Potatoes
Make this easy sweet potato recipe as a make-ahead lunch component or a simple side dish for family dinner.
- 4 cups peeled and diced sweet potato (from about 2 medium)
- 2 tablespoons olive oil
- 1/4 teaspoon salt (optional)
Preheat the oven to 425 degrees F and coat a rimmed baking sheet with parchment paper. (Or skip the parchment paper if you prefer.)
Peel the sweet potato. Slice into rounds.
Cut each round into three strips. Turn and slice across to make small squares.
Place the diced sweet potato onto the prepared baking sheet and toss with olive oil.
Roast for 20-25 minutes or until soft when poked with a fork.
Serve with a little salt if desired.
- I find that the garnet yams variety has the best flavor, but any orange flesh one will work.
- Add salt to taste as you like. (You can omit it for babies or younger toddlers.)
- You can serve these warm or at room temperature if in a packed lunch.
- Serve with a dip such as Ketchup, Ranch, or any other sauce you kids like if desired.
- Store leftovers in an airtight container for up to 5 days in the fridge.
- If you leave the salt off, you can add ½ of the leftover sweet potatoes to any smoothie to add creaminess and nutrition.
Calories: 176kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 219mgPotassium: 448mgFiber: 4gSugar: 6gVitamin A: 18869IUVitamin C: 3mgCalcium: 40mgIron: 1mg