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  • 2-3 large sweet potatoes, peeled & cut into 1-inch cubes
  • 1/4 cup light olive oil (or vegetable oil)


  • 1 TBS light brown sugar
  • 2 tsp ground cinnamon
  • 3/4 tsp salt
  • 1/4 tsp black pepper


  • 1 TBS light brown sugar
  • 3/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper (optional)
  • 1/4 tsp black pepper
  1. Preheat oven to 425.
  2. Place the sweet potatoes in a large bowl and drizzle with oil.
  3. In a separate bowl, mix brown sugar and spices together thoroughly.
  4. Add spice mixture to the bowl with the sweet potatoes and stir to coat evenly.
  5. Spread the sweet potatoes on a baking sheet.
  6. Bake 15 minutes, then remove from oven and stir gently on baking sheet. Return to oven and bake another 15-20 minutes, until tender.
  7. Before serving, you may drizzle with extra olive oil or maple syrup, etc. — or sprinkle with cinnamon sugar. Use your imagination and experiment.


  1. Many cooks leave the skins on the sweet potatoes and simply cut them up. The skins are very nutritious and tasty when roasted as above, so suit yourself.
  2. Seasoning variation: season simply with salt, pepper, and garlic powder.
  3. Cooking variation: drizzle uncooked cubes with melted butter, stirring to coat, and then broil for 10-15 minutes, until tender.
  4. Reheat leftovers in skillet or oven rather than microwave.
  5. Roasted sweet potatoes blend well with many different herbs and spices. Using the basic method for roasting, you can vary the spices in the direction of either sweet or savory, depending on what other dishes the sweet potatoes are going to be served with. Most folks are familiar with the sweet variety (brown sugar and cinnamon) at Thanksgiving, but salty/savory roasted sweet potatoes are a wonderful complement to many other meals.
  6. Try roasted sweet potatoes with your eggs for breakfast — or with feta cheese in a green salad.

Southern Beans