Oven Roasted Sweet Potatoes (2024)

Roasted sweet potatoes make the perfect side dish for any fall meal. These savory sweet potatoes are cooked with onions and garlic, then drizzled with balsamic vinegar before serving. Even the pickiest eaters at your table will adore this top-rated recipe for roasted sweet potatoes.

Roasted Sweet Potato Ingredients

Here's what you'll need to add to your grocery list to make these top-rated roasted sweet potatoes:

Sweet Potatoes
This recipe calls for four cups of peeled, chopped sweet potatoes. Depending on the size of your spuds, you'll need four to six sweet potatoes to get four cups.

Onions
You'll need one sweet onion (such as Vidalia) cut into wedges to roast along with your sweet potatoes.

Garlic
Two cloves of thinly sliced fresh garlic give these roasted sweet potatoes an extra burst of flavor.

Olive Oil
Toss the sweet potatoes, onions, and garlic in high-quality olive oil before roasting to prevent sticking and to keep the veggies moist.

Balsamic Vinegar
Balsamic vinegar is drizzled over the vegetables after roasting, adding irresistible depth of flavor and subtle acidity.

Salt and Pepper
Finish these oven-roasted sweet potatoes with salt and ground black pepper.

How to Roast Sweet Potatoes

It truly couldn't be easier to make these roasted sweet potatoes in the oven. You'll find the full, step-by-step recipe below — but here's a preview of what you can expect:

Toss sweet potatoes, onions, and garlic in olive oil and roast in a shallow roasting pan, turning frequently. When the sweet potatoes are soft and golden brown, remove them from the oven and drizzle with olive oil. Season to taste with salt and pepper before serving.

How Long to Roast Sweet Potatoes

This recipe produces perfectly roasted sweet potatoes after about 30 minutes in an oven preheated to 425 degrees F. If you like your roasted sweet potatoes very soft, you might want to cook them a tad longer.

How to Serve Roasted Sweet Potatoes

These roasted sweet potatoes are the perfect accompaniment to all sorts of main dishes. For a mini Thanksgiving dinner any day of the year, try serving them with Slow Cooker Turkey Breasts. You could also pair them with brown rice and Brussels sprouts to make a seasonal vegetable bowl.

Get more recipes:

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13 Quick and Easy 5-Ingredient Comfort Food Dinners for Fall

How to Store Roasted Sweet Potatoes

Allow leftovers to cool completely, then transfer to an airtight storage container or zip-top bag. Store in the fridge for up to five days. Reheat in the microwave or in the oven.

Allrecipes Community Tips and Praise

"These were delicious," raves Kathryn Mullins. "I made just as stated, roasted a bit longer as I had more sweet potatoes in the pan. I loved the way it tasted out of the oven, so I didn't bother with the balsamic. I will make this frequently, it is so easy to prepare!"

"Very good, very simple recipe that I will make many times more," says Leslie Hagar. "The balsamic vinegar adds a nice touch. I cooked these along with some pork chops and they were both done at the same time. Great meal!"

"I don't usually write reviews, but this recipe is amazing," according to Jenna Hubright. "I had a couple sweet potatoes leftover, and I just used a regular onion, but the sweet and savory flavors go together SO well! I don't often cook with sweet potatoes, but I'll be making this more often."

Editorial contributions by Corey Williams.

Ingredients

• 4 cups chopped peeled sweet potato

• 1 sweet onion, cut into wedges

• 2 cloves garlic, sliced

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar, or more to taste

• 1 pinch salt and ground black pepper to taste

1. Gather all ingredients.

   

2. Preheat the oven to 425 degrees F (220 degrees C).

3. Mix sweet potatoes, onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.

   

   

4. Roast sweet potato mixture in the preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes.

   

5. Remove from the oven. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

   

Nutrition Facts (per serving)