Oven Roasted Sweet Potatoes

The trick to deliciously caramelized on the outside, velvety on the inside sweet potatoes–or carrots, cauliflower, or even salmon for that matter? Let aluminum foil and a hot sheet pan do the work! In this easy oven roasted sweet potato recipe, the vegetable is sliced into thick rounds so they hold their shape as they roast. They’re covered in foil to happily steam in your oven until they’re nice and tender. You simply remove the foil in the final 15 minutes. Kick back as the hot sheet pan concentrates their flavor into a golden-brown crust! You can leave it at that, but I love the honeyed tahini drizzle so much that I included this recipe in my first cookbook. Creamy, nutty, and rich, it plays well with the sweet and savory qualities of the potatoes. It has a smooth, velvety texture and distinctly toasty, savory flavor. In fact, you may want to double it to spread on your morning toast!

Ingredients for Oven Roasted Sweet Potatoes

You can keep this oven roasted sweet potato recipe simple, or dress things up a bit with creamy tahini and toasted sesame seeds. Here’s what you’ll need:

For the Oven Roasted Sweet Potatoes

Sweet potatoes: Look for firm sweet potatoes with smooth skin, which is a good sign of freshness. Olive oil: Used to give the potatoes their golden exterior and prevent sticking. Use a high quality extra virgin variety for the best flavor. Kosher salt: Enhances the sweet and savory flavors of the sweet potatoes.

For the Honey Tahini

Tahini: Learn all about this incredible Mediterranean staple in our “What is Tahini?” essential guide. Use a high-quality, smooth tahini made from roasted sesame seeds with no other additives. My favorite all-natural tahini comes from Soom, which you can order from our shop. Honey: I love the savory herbal notes of our Greek Alfa honey with the sweet potatoes and savory tahini, but any light, spreadable honey that’s not too overpowering will work well. Sesame seeds: I like to freshly toast sesame seeds myself, but you can buy them pre-toasted if you like.

How to Roast Sweet Potatoes

I swear by these tried and true oven roasted sweet potatoes! They’re perfectly tender on the inside and crisp on the outside. Here’s how to roast the best sweet potatoes, every time:

To Roast the Sweet Potatoes

Get ready. Preheat your oven to 425°F. Line a 13×9-inch sheet pan with aluminum foil and brush generously with olive oil. Scrub 3 medium sweet potatoes and dry them very well, then slice into 3/4-inch thick rounds. Season the sweet potatoes. Arrange the rounds in the prepared pan in a single layer. Generously brush the tops of the rounds with olive oil and season with a big pinch of salt (about 1/2 teaspoon). Cover the pan tightly with another piece of foil. Roast the potatoes covered in foil. Bake covered for 30 minutes, which traps the steam and makes the potatoes very tender. Roast the potatoes uncovered. Remove the top foil and roast until the bottoms turn golden brown, another 15 to 20 minutes. Use tongs to carefully flip the rounds over and return to the oven until the second side is also golden brown, about 10 minutes or so. Set the pan aside to cool for 5 minutes.

To Make the Toppings

Toast the sesame seeds. While the potatoes roast, pour 1/4 cup of sesame seeds into a small, dry pan and set over medium-low heat. Swirl until golden and fragrant, about 5 minutes. Transfer to a plate to avoid overcooking them. Make the honeyed tahini drizzle. In a small bowl, stir 1/2 cup tahini and 1/4 cup honey until well combined. You’re looking for a runny enough sauce to drizzle over the potatoes. If the mixture is thick, warm it up for a few seconds in the microwave. Finish and serve. Use a spatula to transfer the sweet potato rounds to a serving platter. Drizzle on the honeyed tahini and sprinkle the toasted sesame seeds over top. Serve immediately.

Swaps and Substitutions

The easy technique for these oven-roasted sweet potatoes is arguably the best part of this recipe (though I’ll admit I never pass on honey tahini). Make the simple sweet potatoes with salt and olive oil on repeat, mixing up the flavors with the seasonings you like and what you have on hand. Here are some ideas:

Keep it simple: Skip the honeyed tahini and sesame seeds for an easy, healthy, and versatile side dish. Make it savory: Replace the honeyed tahini with garlicky tahini sauce or spicy and herbaceous chermoula. Add toasted nuts: Roast and finely chop or crush blanched almonds, hazelnuts, or walnuts to sprinkle on as a garnish. Add warming spices: Season the sweet potatoes with warming spices like clove, allspice, cinnamon, ginger and nutmeg for a fall-winter twist.

What to Serve with Roasted Sweet Potatoes

These roasted sweet potatoes make for a delicious addition to a reimagined holiday spread. Serve along with garlic and herb roast turkey breast, juicy pan-seared pork chops, or baked cranberry chicken.
If you’re looking to round out side dishes for a festive feast, serve roasted sweet potatoes alongside, fresh baked rosemary focaccia, and a big winter salad like radicchio salad or roasted beet salad with pears and goat cheese. In fact, that sounds like a show-stopping menu for any dinner party regardless of the holiday! If you find yourself with leftover honey tahini, it’s absolutely delicious on toast, oatmeal, fresh apples, bananas, in smoothies, or really any time you’d use peanut butter. Browse all Mediterranean recipes.