Roasted Sweet Potatoes


Top reader review: “My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I’ll never make this again. We all told her she was crazy and asked for the recipe.” My daughter loves sweet potatoes but dinner is always last minute so we don’t have time to wait an hour. I cooked 4 sweet potatoes with your recipe and they were done in 25 mins!

Whether you prefer plain roasted sweet potatoes with just a sprinkling of salt or like to give them an extra sweet or savory twist, they’re easy to make once you know the few key steps to success. Here’s how to do it.

How to Season Roasted Sweet Potatoes? My personal preference is the recipe shared below. A bit of salt and a spice mixture called Herbs de Provence. It’s a mix of thyme, marjoram, summer savory, rosemary, mint, fennel seed, sage, and lavender flowers. And it’s basically magical on these roasted sweet potatoes.

Quick tip: It was delicious & was a nice substitute for sweet potato pie.


3 Sweet potatoes, peeled and cut into bite size cubes

2 Teaspoon(s) olive oil

1 Tbsp butter

1 Tbsp of brown sugar (more if you want it sweeter)

1 Teaspoon(s) of ground cinnamon

1/4 Teaspoon(s) of ground nutmeg

Pinch of ground ginger

Sea salt, to taste



Preheat the oven to 350ºF. Coat a small baking dish wiiith cooking spray.

Peel and diiice the sweet potatoes into bite size cubes and place in the bakiiiing dish.

Melt butter in the microwave and pour over the potatoes along with the olive oiiil, brown sugar, cinnamon, nutmeg, ginger and salt.

Add more sugar or ciiinnamon if desired. Toss to coat evenly.

Bake in the oven for 60 mins.

Stir the sweet pot