These small batch sweet potatoes are a simple oven roasted side dish made with olive oil and pantry spices. They pair well with almost anything, from eggs at breakfast to chicken or grain bowls at dinner. Unlike larger batch recipes, this version makes just two servings so that nothing goes to waste.
If I had to choose between regular potatoes and sweet potatoes for a roasted veggie side dish, sweet potatoes win every time. They are just one of those ingredients that make meals feel (and taste) super awesome. Roast them and suddenly your kitchen smells cozy and your dinner plate looks brighter. And, you feel like you actually planned that meal instead of improvising at the last minute. 😉
🌿 Ingredients
See recipe card below for exact quantities.
📝 Instructions
🥧 Serving suggestions
These roasted sweet potatoes are incredibly versatile. I love them with sides like wild rice or steamed broccoli, or alongside mains like oven baked salmon or pan seared chicken thighs.
If you have some left over, they are amazing alongside egg recipes like this broccoli cheese omelette or in a grain bowl with rice and veggies.
🍳 Recipe
Small Batch Oven Roasted Sweet Potatoes
Ingredients
Equipment
Method
- Set oven to 425°F (220°C). Line a small sheet pan with parchment paper for easy cleanup.
- Wash and peel the sweet potato. Cut it into ¾ inch cubes. Try to keep them similar in size so they roast evenly.1 medium sweet potato
- Place the cubes in a bowl. Toss with olive oil, garlic powder, salt and pepper until evenly coated.1 teaspoon olive oil, ¼ teaspoon garlic powder, pinch sea salt, pinch freshly ground black pepper
- Spread the sweet potatoes on the sheet pan in a single layer, leaving a little space between pieces. Roast for 20-25 minutes, flipping halfway through. They're done when the edges are browned and the centers are fork-tender.
- Taste and add a pinch more salt if needed. Enjoy while warm.
Nutrition
Notes
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