These 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!
These 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:
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. 
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.
Place 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?
Roast 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. 
These 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!
I 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!
- 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.
- 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.
- Place the sweet potatoes cut-side down on the parchment paper. Sprinkle tops of sweet potatoes with additional salt.
- Roast 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.
- These 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.
lisa says
April 27, 2018 at 2:49 pmI can’t stop making these! so delicious.
Corey Anderson says
September 29, 2017 at 1:58 pmMy new favorite sweet potato!! Incredibly easy and delcious.
Marin Mama says
October 8, 2017 at 4:54 pmYAY! I’m so happy you love these sweet potato halves. My fave too 🙂
Shelby Jones says
July 18, 2017 at 6:33 pmI 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.
Marin Mama says
July 23, 2017 at 6:05 pmYay! 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
thismisscooks says
June 29, 2017 at 9:29 amI made these last night for a dinner party and they were a huge hit! Thanks for the recipe!
Cindi says
March 26, 2017 at 11:43 amWow 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.
ruti says
March 26, 2017 at 2:21 amDo u flip them over at any point? How does the cut side thats facing down also getting crispy?
Marin Mama says
March 26, 2017 at 9:19 amHi 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. 🙂
Anonymous says
November 22, 2016 at 4:29 pmThis is a family favorite!
Soph says
August 14, 2016 at 6:35 pmI 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.
Marin Mama says
August 17, 2016 at 6:29 amYay! SO happy that you loved the oven roasted sweet potatoes. They’re truly one of my faves as well. 🙂
Anonymous says
June 9, 2016 at 6:30 amI made these sweet potatoes the other night for dinner They were delicious and soooo simple. Thanks for the recipe!!
Marin Mama says
June 11, 2016 at 12:15 pmYay! So happy you made them and loved them! Thanks for letting me know 🙂 xoxo, Jacquelyn
Miriam says
May 29, 2016 at 12:24 amI 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!!
Marin Mama says
May 31, 2016 at 11:24 amHi 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
Holly says
April 26, 2016 at 4:45 pmAbsolutely 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!
Marin Mama says
April 26, 2016 at 6:14 pmYay! 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
Eileen says
March 14, 2016 at 9:39 pmJust 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!
Marin Mama says
March 21, 2016 at 4:25 pmHi 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
Bridget says
March 4, 2016 at 3:56 pmThese were delicious!!! Made them tonight and loved them. Sometimes the simplest things are the best! Thank you for posting this recipe.
Marin Mama says
March 21, 2016 at 4:32 pmHi 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
Carolyn Jensen says
February 29, 2016 at 6:52 pmHi 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!
Kevin says
February 4, 2016 at 1:45 amHi 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.
Marin Mama says
February 5, 2016 at 9:59 amHi 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
Kevin says
February 8, 2016 at 12:57 pmThank you Jacquelyn! I’m making them today! I’ve been excited about making this since last week when I read the recipe!
Ali says
January 23, 2016 at 7:37 pmI’ve been eating these for my lunch along with the one pan quinoa wraps all week long! SOOO tasty and simple!
Thank you!
Marin Mama says
January 25, 2016 at 8:53 pmHi 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
Katie says
January 15, 2016 at 12:56 pmI 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.
Megan says
January 15, 2016 at 9:20 amMarin 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
Lori says
January 13, 2016 at 7:55 pmOMG! Best sweet potatoes ever! I made these up today and they’re the best sweet potatoes I’ve ever tried. Thanks for the recipe!
Tammy says
January 12, 2016 at 4:31 pmMade these yesterday. So easy and absolutely delicious!!! Thanks!
Marin Mama says
January 13, 2016 at 6:40 amAwesome 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
Cheryl Esto says
January 10, 2016 at 10:27 amI always love your recipes…will make the sweet potatoes this week! Happy New Year!
Marin Mama says
January 10, 2016 at 10:34 amAww.. Thanks Cheryl! I’m so happy to hear that, and I hope you love these roasted sweet potatoes! Happy New Year!!! xoxo, Jacquelyn
Anonymous says
January 10, 2016 at 9:36 amOMG, these look So good. I’m going to make them tonight!
Marin Mama says
January 10, 2016 at 9:48 amYay! 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! 🙂