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Oven Roasted Sweet Potatoes

Oven Roasted Sweet Potatoes

Easy, vegan and healthy oven roasted sweet potatoes!
Course Side Dish
Cuisine Italian
Keyword plant based, Roasted Sweet Potatoes, vegan,
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 99kcal
Author Florentina


  • 3 sweet potatoes - large ( about 3 lb)
  • 1 drizzle olive oil (use Tahini for WFPBNO diets)
  • 1 tsp red pepper flakes - or to taste
  • 1 tbsp smoked paprika
  • 1 pinch sea salt - or to taste
  • 2 tsp onion powder
  • 1 tbsp oregano


  • Preheat your oven to 500"F
  • Rinse and scrub the potatoes then dry them well in a towel. You can peel them if you like but not required.
  • Slice them into 1 inch rounds or cut them into 1 inch cubes and add them to a mixing bowl.
  • Drizzle over the top with a drop of olive oil (or tahini)and the spices. Use your hands and toss well to combine and get even coverage all over. 
  • Place them on a parchment lined baking sheet without touching each other and roast in the hot oven for 10 minutes. 
  • If you cut the potatoes into rounds use a pair of kitchen tongs and flip them over. Cook an additional 10 to 15 minutes until golden brown around the edges.  
    If you cut them into cubes then use a spatula and give everything a gentle toss after 10 minutes and continue cooking another 15 minutes or so until golden brown to your liking.


To make these potatoes without oil and WFPB compliant, use a nice drizzle of tahini instead of the oil and make sure to coat well all over.


Calories: 99kcal | Carbohydrates: 22g | Protein: 2g | Sodium: 73mg | Potassium: 405mg | Fiber: 4g | Sugar: 4g | Vitamin A: 14865IU | Vitamin C: 2.6mg | Calcium: 58mg | Iron: 1.6mg