Seasoned Baked Sweet Potatoes

A little bit of cumin, garlic powder, onion powder, salt, pepper, paprika and a healthy dose of olive oil is all you need to make these delicious baked sweet potatoes.  Simple and full of goodness!

Overhead shot of a baking sheet of baked sweet potatoes and a plate of eggs

Not a fan of sweet potatoes?  Neither was I.  In fact the only way you would get me near a sweet potato was in french fry format.  Not the healthiest choice.  All it took for me to fall in love with sweet potatoes was knowing how to make them taste good, not overly sweet and not fried. 

A little trial and error and now I am a baked sweet potato fan for life!

Sweet Potatoes – Baked and Seasoned To Perfection

Sweet potatoes are a root vegetable – meaning they grow underground like carrots, white potatoes, parsnips and the like. 

There are a number of varieties of sweet potatoes out there but the two I run into the most are the traditional orange coloured sweet potatoes like you see the pictures or there are sometimes purple sweet potatoes that are white inside.

The purple skinned sweet potatoes are a treat if you can find them.  They are a little harder than a regular orange sweet potato but I find them to be a little sweeter and nuttier. 

If you find this variety you can use the exact same recipe but you may need to add a little cook time because they are harder to begin with.

Overhead picture of a baking sheet for baked sweet potatoes

Just like I promised this recipe for baked sweet potatoes is super simple and done in one bowl.

Peel and cube the sweet potatoes. In a large bowl simply add the cumin, onion powder, garlic powder, paprika, salt, pepper and olive oil and toss until the potatoes are evenly coated. 

Place on a cookie sheet lined with parchment paper or I uses a pan I got a few years ago from Pampered Chef that I am in love with.  The best part…. it never sticks!

Bake for 20 minutes roughly at 400 F on the centre rack and serve immediately.

Bowl of seasoned sweet potatoes before they are baked

The best ingredients warrant the best results so here are a few tips for choosing the best sweet potatoes on the grocery shelf.

How To Choose the Best Sweet Potatoes:

  • The darker the skin usually means the sweeter the potato.  Look for orange or reddish skinned potatoes that are a deep orange in the centre if you can see.  Or the purple potatoes which are sometimes called Northern Star potatoes from Australia or Jamaican Sweet Potatoes
  • Beyond the colour avoid potatoes that have dark black spots or deep cuts that look dried out.  These are forms of rot and while the area can be cut off the flavour of the potato is often affected
  • Also avoid potatoes that look to have softer or sunk-in in areas.  This is often a sign that the potato has started to dry out
Plate of baked sweet potatoes and eggs for breakfast

Overhead shot of a baking sheet of baked sweet potatoes and a plate of eggs

Baked Sweet Potatoes

Seasoned baked sweet potatoes are a simple and delicious side dish perfect for any weeknight meal.
5 from 8 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: 21 Day Fix Recipes, Healthy Side Dish, Side Dish, Sweet Potato
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 126kcal

Ingredients

  • 3 large sweet potatoes
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 1/2 tbsp cumin
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 400 F. Line a baking sheet with parchment paper
  • Peel the sweet potatoes and cut into approximately 1″ cubes – bit size pieces
  • In a large bowl add onion powder, garlic powder, paprika, salt, pepper, cumin and olive oil.  Mix well until all potatoes are evenly coated
  • Spread evenly over prepared baking sheet and bake on centre rack of oven for approximately 20 minutes or until sweet potatoes are soft enough to easily poke with a fork.
  • Remove from oven and serve.

Notes

If following the 21 Day Fix Meal plan this recipe should be counted as:
1 yellow, 1 tsp

Nutrition

Serving: 97g | Calories: 126kcal | Carbohydrates: 19.5g | Protein: 2g | Fat: 5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 422mg | Potassium: 451mg | Fiber: 3.2g | Sugar: 6g | Vitamin A: 37300IU | Vitamin C: 19.8mg | Calcium: 40mg | Iron: 1.1mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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12 Comments

  1. Thanks so much for the tips on picking the best sweet potatoes – I didn’t know about the colour equating to sweetness. Baked sweet potatoes are a favourite of mine. (And of course the fry variety too!)

    1. I don’t like the texture of mashed sweet potatoes so I love these bite sized pieces… sort of like home fries.

  2. I have never thought about how to pick the best sweet potato but I eat them all the time so maybe I should. I love the idea of making these to have in the fridge for meal prep all week. Such a good for you carb!

  3. I was just thinking that I don’t make sweet potatoes often enough, even though I love them. This spice mix sounds perfect for these delicious potatoes. Great side for any meal!

  4. I love sweet potatoes and these seem to have all the right spices for a little heat and sweet. I am going to have to give these a try. Looks wonderful.

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