• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marin Mama Cooks

Tasty foods for families

  • home
  • Recipes
    • Recipes Index
    • beverages
    • breakfast
    • lunch
    • after school snacks
    • dinner
      • burgers & patties
      • chicken
      • meats
      • meatless meals
      • Mexican
      • Pastas
      • pizza
      • seafood
    • side dishes
      • breads and grains
      • popovers
      • potatoes
      • salsas
      • sauces
      • veggie burgers and patties
      • Veggies
    • Desserts
      • brownies and bars
      • cakes and cupcakes
      • chocolate
      • Cookies
      • pies and tarts
    • meatless meals
    • salads
    • dressings
    • Soups
    • smoothies & juices
    • family favorites
    • most popular recipes
    • weeknight dinners
    • kale
    • Quinoa
    • weekly dinner menu
  • how to
  • random
  • videos
  • about me
  • work with me

oven roasted sweet potato halves

January 10, 2016 by Marin Mama 39 Comments

oven roasted sweet potato halvesThese roasted sweet potato halves are honestly one of my new favorite things of 2016 (it’s only been 10 days since the New Year and I’ve already found something new to love, pretty cool). I know you’re all looking for easy, weeknight, tasty, healthy, kid approved recipes, and these sweet potatoes hit every mark!

These roasted sweet potatoes make the perfect meatless dinner or lunch paired with a salad, or they’re great as a side dish to just about anything. You could also stuff them with some roasted broccoli and mushrooms and have a complete meal, or keep it simple and pair them as is with some soup, steak or chicken, I mean anything works! I’ve been enjoying them lately for lunch paired with a simple salad of mixed greens topped with roasted beets, sunflower, pumpkin and hemp seeds! DELISH!roasted sweet potato halves with saladThese sweet potatoes come out all soft and sweet in the centers and caramelized on the edges. I love them all slathered with coconut oil and coarse sea salt.  Adding a healthy fat to sweet potatoes helps your body better absorb the beta-carotene, so why not slather some healthy fats onto these bad boys. Oh, make sure to eat the skin, as the skin is loaded with dietary fiber, bonus!

These sweet potatoes also totally KID APPROVED!  I mean what kid doesn’t love the sweetness of a sweet potato?  Kids especially love them when they’re topped with some coconut oil or butter.  Coconut oil is a healthy fat that’s amazing for the brain, and all kids need healthy fats in their diets to help develop their cute little brains (as adults we also need this healthy fat). The coconut oil makes these sweet potatoes even sweeter, but if your kids are a fan of butter, then bring it on, as butter is also another healthy fat for them (yes, butter is ok peeps)!

Roasting sweet potato halves is SO EASY!  The whole process takes 35 minutes!  Just slice those bad boys in half, slather them with melted coconut oil and some coarse sea salt, lay them face down on a parchment-lined baking sheet, and bake them for approx 30 minutes in a pre-heated 400 degree oven. When they come out, they’re caramelized on the flesh and soft and sweet on the inside. Delish!

Nutritional benefits of sweet potatoes:  Sweet potatoes are an excellent source of beta-carotene (select ones with the darkest orange flesh, as they have the highest amount of beta-carotene). To help your body better absorb the full benefits of beta-carotene, add a healthy fat like coconut oil, butter, or ghee to your sweet potato. Sweet potatoes help stabilize blood sugar levels and improve the response to the hormone insulin. They’re one of the most nutrient-dense vegetables.  They help quench thirst and lubricate dry conditions, which is perfect for us all in the winter, as that’s when most of use tend to get dry skin conditions. They’re also high in vitamin A & C, making them an easy and tasty source for kid’s to get their vitamin A.

Buying and storing:  Try and purchase sweet potatoes that have a smooth skin with no bruises or scars, and be sure to store sweet potatoes in a dry, cool place.

Ok, let’s get roasting…oven roasted sweet potato halves

oven roasted sweet potato halves:

serves 4 as a side dish (1/2 sweet potato each) – if you’re serving these up as a meal for 4 people, then increase the quantities to 4 sweet potatoes

  • 2 medium sweet potatoes, washed and scrubbed
  • 1-2 tablespoons unrefined coconut oil, melted
  • few pinches of coarse or fine sea salt – I love this celtic sea salt from Selina Naturals, as it’s un-refined and is loaded with essential minerals our bodies need. 

Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. Rub parchment paper with a bit of coconut oil.

Wash and scrub sweet potatoes, and cut them in half lengthwise.

Sweet potatoes can be difficult to cut in half, so make sure to use a sharp chefs knife. sweet potatoes cut in half Generously rub both sides of each sweet potato with the melted coconut oil and then sprinkle with sea salt.

Tip:  If you don’t want to melt your coconut oil in the microwave, you can use a small oven-proof bowl or ramekin and melt the coconut oil in the oven while it’s preheating. This only takes a few minutes. 

sweet potatoes slathered in coconut oilPlace the sweet potatoes cut-side down on the parchment paper. Sprinkle tops of sweet potatoes with additional salt.

See how shiny and beautiful these potatoes look?sweet potatoes face down on baking sheetRoast them in the pre-heated oven for about 25-30 minutes (roasting times can vary, as sweet potatoes vary in size).

The best way to tell if a sweet potato is finished cooking is to use your hands. They’re finished when you can easily squeeze them, and the skins will dent when poked with a finger, also the skin should easily pull away from the potato. Flip them over and the interiors will be soft, and the edges slightly browned and caramelized. cooked sweet potatoesroasted sweet potatoes out of the ovenThese sweet potatoes are best served warm.

Slather each sweet potato with some coconut oil or butter and additional sea salt to taste. The coconut oil and butter will melt into the sweet potato and it will glisten and beckon for you to dig in. Yum!

oven roasted sweet potato halvesI know more of you are looking for easy, healthy and kid approved side-dishes, so I hope you all give these a try!

If you love sweet potatoes, then try these oven baked sweet potato “fries”.  They’re another great and tasty way to get your kids to eat sweet potatoes. They’re not necessarily fries, as they’re baked with coconut oil, but they look like fries, so that may help to get any picky eater to try them!  I love serving these up with a burger or salad!easy oven baked sweet potato fries

5 from 1 reviews
oven roasted sweet potato halves
 
Save Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
serves 4 as a side dish (1/2 sweet potato each) - if you're serving these up as a meal for 4 people, then increase the quantities to 4 sweet potatoes
Author: Marin mama cooks
Recipe type: side dish
Serves: 4
Ingredients
  • 2 medium sweet potatoes, washed and scrubbed
  • 1-2 tablespoons unrefined coconut oil, melted
  • few pinches of coarse or fine sea salt - I love this celtic sea salt from Selina Naturals, as it's un-refined and is loaded with essential minerals our bodies need.
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with parchment paper. Rub parchment paper with a bit of coconut oil.
  3. Wash and scrub sweet potatoes, and cut them in half lengthwise. Sweet potatoes can be difficult to cut in half, so make sure to use a sharp chefs knife.
  4. Generously rub both sides of each sweet potato with the melted coconut oil and then sprinkle with sea salt. Tip: If you don't want to melt your coconut oil in the microwave, you can use a small oven-proof bowl or ramekin and melt the coconut oil in the oven while it's preheating. This only takes a few minutes.
  5. Place the sweet potatoes cut-side down on the parchment paper. Sprinkle tops of sweet potatoes with additional salt.
  6. Roast them in the pre-heated oven for about 25-30 minutes (roasting times can vary, as sweet potatoes vary in size).
  7. The best way to tell if a sweet potato is finished cooking is to use your hands. They're finished when you can easily squeeze them, and the skins will dent when poked with a finger, also the skin should easily pull away from the potato. Flip them over and the interiors will be soft, and the edges slightly browned and caramelized.
  8. These sweet potatoes are best served warm.
  9. Slather each sweet potato with some coconut oil or butter and additional sea salt to taste. The coconut oil and butter will melt into the sweet potato and it will glisten and beckon for you to dig in.
3.5.3208
Print Friendly, PDF & Email

if you liked this recipe...

  • acorn squash stuffed with quinoa and roasted almondsacorn squash stuffed with quinoa and roasted almonds
  • crispy roasted chickpeas with rosemary and lemon zestcrispy roasted chickpeas with rosemary and lemon zest
  • roasted matchstick beets with coconut oilroasted matchstick beets with coconut oil
  • quinoa wrap with black beans, feta and avocadoquinoa wrap with black beans, feta and avocado
  • Facebook0
  • Google+0
  • Twitter
  • Pinterest0
  • Email
0

Filed Under: dinner, family favorites, gluten free, how to, meatless meals, most popular recipes, potatoes, side dishes, vegan, vegetarian Tagged With: dinner, gluten-free, healthy sides, how to, meatless meals, sidedishes

Previous Post: « nordic ware popover pan winner!
Next Post: roasted matchstick beets with coconut oil »

Reader Interactions

Comments

  1. lisa says

    April 27, 2018 at 2:49 pm

    I can’t stop making these! so delicious.

    Reply
  2. Corey Anderson says

    September 29, 2017 at 1:58 pm

    My new favorite sweet potato!! Incredibly easy and delcious.

    Reply
    • Marin Mama says

      October 8, 2017 at 4:54 pm

      YAY! I’m so happy you love these sweet potato halves. My fave too 🙂

      Reply
  3. Shelby Jones says

    July 18, 2017 at 6:33 pm

    I have always loved sweet potatoes, but had never been able to cook them just right until I found this recipe. I love that, by cutting them in half, it reduces the cook time significantly. These turn out perfect every single time! I’ve passed this recipe to everyone I know.

    Reply
    • Marin Mama says

      July 23, 2017 at 6:05 pm

      Yay! Awesome Shelby! I’m so happy to hear that you love the recipe and that you’re passing it on to your friends. Made my day 🙂 I hope you find other recipes that you love just as much on the blog 🙂 xoxo, Jackie

      Reply
  4. thismisscooks says

    June 29, 2017 at 9:29 am

    I made these last night for a dinner party and they were a huge hit! Thanks for the recipe!

    Reply
  5. Cindi says

    March 26, 2017 at 11:43 am

    Wow and Wow! So simple yet so good. I find they are better the next day also, thank you for such a simple recipe that really fits my lifestyle.

    Reply
  6. ruti says

    March 26, 2017 at 2:21 am

    Do u flip them over at any point? How does the cut side thats facing down also getting crispy?

    Reply
    • Marin Mama says

      March 26, 2017 at 9:19 am

      Hi Ruti! No, you don’t flip them over. You keep them face down on the parchment sheet and they will caramelize. I’m not sure on the exact science as to how it happens, but it does. 🙂

      Reply
  7. Anonymous says

    November 22, 2016 at 4:29 pm

    This is a family favorite!

    Reply
  8. Soph says

    August 14, 2016 at 6:35 pm

    I have no words. I truly dont. I am amazed at how good this was. Creamy sweet savory amazingness. Thank you so so much. This will be on my go-to list for sure from now on.

    Reply
    • Marin Mama says

      August 17, 2016 at 6:29 am

      Yay! SO happy that you loved the oven roasted sweet potatoes. They’re truly one of my faves as well. 🙂

      Reply
  9. Anonymous says

    June 9, 2016 at 6:30 am

    I made these sweet potatoes the other night for dinner They were delicious and soooo simple. Thanks for the recipe!!

    Reply
    • Marin Mama says

      June 11, 2016 at 12:15 pm

      Yay! So happy you made them and loved them! Thanks for letting me know 🙂 xoxo, Jacquelyn

      Reply
  10. Miriam says

    May 29, 2016 at 12:24 am

    I made these earlier tonight and OMG. IM IN LOVE. Simple to make, tastes amazing and doesnt take too long. Your pictures posted really help and gave me ideas too, like the previous comments also stated. 😉 My new fav recipe. Thank you!!

    Reply
    • Marin Mama says

      May 31, 2016 at 11:24 am

      Hi Miriam! Yay! I’m so happy you LOVED these oven roasted sweet potato halves. Thanks so much for saying hi and letting me know 🙂 xoxo, Jacquelyn

      Reply
  11. Holly says

    April 26, 2016 at 4:45 pm

    Absolutely delish! These came out perfect! I cannot think of a more yummy sweet potato recipe (that’s healthy) the caramelized top just makes it wonderful! Love how you show it paired to give me an idea for easy lunch! Loving your recipes!

    Reply
    • Marin Mama says

      April 26, 2016 at 6:14 pm

      Yay! Awesome Holly! I’m glad you loved the roasted sweet potatoes and the ideas that I posted as well. I try and do that when I can, so readers can get other menu ideas! It’s great to get inspiration, and give inspiration where you can! xoxo, Jacquelyn

      Reply
  12. Eileen says

    March 14, 2016 at 9:39 pm

    Just wanted to tell you that I love this recipe and have made it several times since you posted it 🙂 Been making it with Japanese sweet potato, and its so good! Thank you for sharing!

    Reply
    • Marin Mama says

      March 21, 2016 at 4:25 pm

      Hi Eileen! Thanks so much for letting me know that you’re loving this recipe. I just roasted up a batch of Japanese sweet potatoes yesterday for my farro and sweet potato salad, and I love that variety. They’re even a bit sweeter to me than the traditional sweet potatoes. I’ll keep sharing the recipes as long as I know you’re all making them! Makes me so happy! Have a great night! xoxo, Jacquelyn

      Reply
  13. Bridget says

    March 4, 2016 at 3:56 pm

    These were delicious!!! Made them tonight and loved them. Sometimes the simplest things are the best! Thank you for posting this recipe.

    Reply
    • Marin Mama says

      March 21, 2016 at 4:32 pm

      Hi Bridget! Yay! I’m so happy to hear that you made and loved these, and yes I totally agree that the simplest things are usually the best! Thanks so much for commenting and saying hi! I hope you find some other tasty items on the blog to try! xoxo, Jacquelyn

      Reply
  14. Carolyn Jensen says

    February 29, 2016 at 6:52 pm

    Hi Jackie! Just made some sweet potatoes today. I normally use olive oil but recalled your post. I used the coconut oil and it added such a nice flavor. I always put butter and salt, it’s such a natural compliment to the potatoes. I think it’s coconut oil from now on!

    Reply
  15. Kevin says

    February 4, 2016 at 1:45 am

    Hi Marin mama! Thanks for the recipe! What did you use to garnish the sweet potatoes (i.e. green on the sweet potatoes)? The garnish gives the potatoe a great look.

    Reply
    • Marin Mama says

      February 5, 2016 at 9:59 am

      Hi Kevin! I used fresh chopped parsley for staging purposes only. I mean you can totally add parsley to top the potatoes when serving up to guests, it really doesn’t do anything to enhance the flavor, but it does aid in digestion, so you can sprinkle a few pieces on there to look pretty, and then have a spring on the plate for your guests or family to enjoy post meal to help aid in digestion! The potatoes looked awesome on their own, but when you’re trying to stage potatoes or anything that is one color, it’s always best to add a pop of color, so I added the pop of green to the potatoes to just enhance them! I hope you make and love these! xoxo, Jacquelyn

      Reply
      • Kevin says

        February 8, 2016 at 12:57 pm

        Thank you Jacquelyn! I’m making them today! I’ve been excited about making this since last week when I read the recipe!

        Reply
  16. Ali says

    January 23, 2016 at 7:37 pm

    I’ve been eating these for my lunch along with the one pan quinoa wraps all week long! SOOO tasty and simple!
    Thank you!

    Reply
    • Marin Mama says

      January 25, 2016 at 8:53 pm

      Hi Ali! Yay! I’m so happy to hear that you’re loving not only these sweet potatoes, but the wraps as well. I just had these sweet potatoes along with the new hemp seed salad that I just posted tonight for dinner. SO good! I bet you will love that as well! Thanks for sharing! xoxo, Jacquelyn

      Reply
  17. Katie says

    January 15, 2016 at 12:56 pm

    I enjoyed these last night. THE BEST SWEET POTATO EVER!! Thank you for sharing 🙂 I served mine in lieu of taco shells for taco night. My husband really enjoyed. This is the being to many great recipes.

    Reply
  18. Megan says

    January 15, 2016 at 9:20 am

    Marin mama thanks so much for this recipe! My kids always said they hated sweet potatoes, but then I tried your recipe and put the coconut oil and sea salt on their sweet potatoes, and they devoured them. They asked to have them again tonight! Thanks for all that you do to make all of our lives easier. I love all your recipes and you’re my go-to blog. I can’t wait to see what you do after Bauman! I wish you would open a cafe! I would be there every night! By the way, I live in MV and I’ve seen you tons at Whole Foods. Next time I will say hi! xoxo, Megan

    Reply
  19. Lori says

    January 13, 2016 at 7:55 pm

    OMG! Best sweet potatoes ever! I made these up today and they’re the best sweet potatoes I’ve ever tried. Thanks for the recipe!

    Reply
  20. Tammy says

    January 12, 2016 at 4:31 pm

    Made these yesterday. So easy and absolutely delicious!!! Thanks!

    Reply
    • Marin Mama says

      January 13, 2016 at 6:40 am

      Awesome Tammy! So happy that you made and loved these potatoes. I’ve been craving them all week and can’t wait to make them up for dinner tonight! Thanks for sharing! xoxo, Jacquelyn

      Reply
  21. Cheryl Esto says

    January 10, 2016 at 10:27 am

    I always love your recipes…will make the sweet potatoes this week! Happy New Year!

    Reply
    • Marin Mama says

      January 10, 2016 at 10:34 am

      Aww.. Thanks Cheryl! I’m so happy to hear that, and I hope you love these roasted sweet potatoes! Happy New Year!!! xoxo, Jacquelyn

      Reply
  22. Anonymous says

    January 10, 2016 at 9:36 am

    OMG, these look So good. I’m going to make them tonight!

    Reply
    • Marin Mama says

      January 10, 2016 at 9:48 am

      Yay! I hope you love them. Make sure to slather them with some coconut oil or butter after they roast up. Let me know how they turn out for you! 🙂

      Reply

Trackbacks

  1. Recipes I love! - Ms B in the Bay Area says:
    December 1, 2016 at 10:33 am

    […] these roasted sweet potatoes from Marin Mama.  Don’t these look […]

    Reply
  2. 5 Delicious Food Blogs that Make Healthy Eating Easy - BayArea says:
    August 9, 2016 at 3:30 pm

    […] philosophy: Creating healthy, organic, family-friendly meals. My favorite recipe: Oven roasted sweet potato halves. They are SO simple to make and beyond delicious! Seriously, they melt in your mouth. Why I keep […]

    Reply

say something to Marin mama... Cancel reply

Primary Sidebar

Jacquelyn-Grandycircle

Hi! Welcome to Marin mama cooks! I’m a natural chef, as well as a mom who loves to cook up tasty and healthy whole foods for her family.
About Me...

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a new recipe!

Search Marin Mama cooks…

most popular posts

beet, carrot, apple and ginger juice - no juicer required
chocolate cake with cream cheese frosting
easy overnight steel cut oats
Paul McCartney's refried bean tacos
roasted whole beets without foil
one-pan Mexican quinoa wraps

how to make my lacinato kale salad

how to make perfect popovers

Footer

Privacy Policy

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.