November 22, 2021

Whole Roasted Sweet Potatoes

Whole Roasted Sweet Potatoes

My favorite side to any dish has and always will be potatoes but more specifically, sweet potatoes. They bring such a comfort to any dish and they are so versatile that you really can never get bored of eating them.

I love how they are both sweet and savory, while being super nutritious.

While you can have them as fries, baked, roasted, mashed, grilled, as chips, the list goes on. Arguably, my most preferred way to eat them is whole roasted (not to get confused with baked sweet potato, which we talk about more below).

Ingredients for whole roasted sweet potatoes

This recipe is so easy to make and better yet, only includes three additional ingredients to season the sweet potatoes with. The seasoning here is kept very simple to bring just enough depth to the dish and allowing the sweet potato be the main character. The bit of cinnamon will provide the background flavor to keep things interesting.

  • Salt
  • Ground cinnamon
  • Olive oil
  • Sweet potatoes

Tips for making whole roasted sweet potatoes

You'll notice that we're calling these sweet potatoes "whole roasted" as opposed to "baked" and that's because you will be cutting them in half and caramelizing the sugars inside the sweet potato.

  1. The first step to wash and scrub the potatoes to ensure that you remove any dirt or blemishes.
  2. You then poke holes into each sweet potato to allow the steam to release and prevent it from becoming mushy.
  3. When ready, you then bake the sweet potatoes whole for about 40 minutes and after those 40 minutes are up, you'll take them out of the oven, cut them in half and season them.
  4. When placing back in the oven, make sure you place the sweet potato face down directly on the sweet tray. Doing this will almost sear the sweet potato and caramelize it.

Other cooking options

While you can certainly make the whole roasted sweet potatoes and eat them with any dish, our favorite is to pair it with a honey and mustard roast chicken with brussels sprouts.

When we make the roast chicken, we like to throw in the sweet potatoes to cook in with the chicken. This allows the potatoes to absorb all of the juices and sauce from the chicken and make the sweet potato even more flavorful.

If you're making the sweet potatoes with the honey and mustard whole roasted chicken, you'll add the sweet potatoes directly onto the oven rack in the oven after the chicken has cooked for 30 minutes.

The sweet potatoes should cook for 40 minutes and then you would take them out, cut them in half and season just as you would if you were making them by themselves. This is when you would then place them into the same skillet you're cooking your chicken and let them finish roasting with the chicken.

Let us know in the comments what you paired these whole roasted sweet potatoes with!

Cheers and eat well!

Whole Roasted Sweet Potatoes

Sweet potatoes that are roasted to caramelized their natural flavors and accented with hits of cinnamon. They make for a great side dish and you can even try roasting them directly with a honey and mustard whole roasted chicken.















  • 2 large sweet potatoes
  • Salt to taste (about ½ teaspoon)
  • 4 pinches of ground cinnamon
  • ½ teaspoon olive oil


  1. Preheat the oven to 350 F and wash and scrub both sweet potatoes to remove any dirt or blemishes from the surface and poke holes into each sweet potato with a fork in 4 separate places.
  2. Bake the sweet potatoes for 40 minutes in the oven at 350 F.
  3. After 40 minutes, carefully remove the sweet potatoes from the oven, cut them in half (lengthwise) and season each half, skin side down, with salt and then sprinkle a pinch of ground cinnamon on each.
  4. Drizzle olive oil on each half and place face down (so the skin is now up) directly on a sheet tray that has been lightly oiled.
  5. Bake for 30 minutes until the sweet potatoes are caramelized and fully cooked.
  6. Remove from the sheet tray and serve.


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