Ready to learn how to make the most perfect roasted sweet potatoes? These based sweet potato slices and cubes are perfect for brightening up a variety of different meals throughout the week. Throw them atop a sandwich with some grilled tofu and avocado, add them to a rice and chickpea bowl, or blend into a delicious fall soup!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side
Cuisine: American
Servings: 4-6
Calories: 161kcal
Author: Amanda Meth | World of Vegan
Ingredients
2medium-sizedsweet potatoes, chopped into ½ inch thick chunks(about 1 lb)
2tablespoonsrefined coconut oil
1teaspoonsmaple syrupI use Grade A Dark
¼teaspoonsalt
¼teaspoonground cinnamon
⅛teaspoonblack pepper
Instructions
Preheat oven to 425º F (218º C).
In a large bowl, combine coconut oil, maple syrup, salt, cinnamon, and black pepper. You may need to melt your coconut if it's solid!
Put chopped or sliced sweet potatoes into a large bowl and toss around until well-coated with mixture.
Transfer coated sweet potatoes onto a baking sheet and spread out evenly.
Put potatoes into the oven for 30-35 minutes, turning over at the halfway mark with tongs or a spatula.
Once the potatoes are finished, remove from the oven, allow to cool, and enjoy!
Notes
For smaller parts at the ends of the sweet potato, feel free to not chop the pieces in half at all if they seem like they may burn too easily.
I use a stainless steel baking sheet without parchment paper. You’re welcome to use parchment paper if you’d like but I’ve never used it while roasting these sweet potatoes.
If you don’t have refined coconut oil on-hand, you could try this recipe with either sunflower or avocado oil instead but I have only made these potatoes using coconut oil! Olive oil could also potentially work but it could affect the flavor of the sweet potatoes since olive oil is not a neutral cooking oil. Virgin coconut oil is not recommended due to its lower smoking point of 350º F (177º C).
Feel free to increase or decrease the amount of spices to your liking as these potatoes are lightly spiced! I would not recommend decreasing the amount of oil or maple syrup used though you’re welcome to increase as you’d like!