Oven Roasted Sweet Potato Halves

Oven roasted sweet potato halves.

I had to repost these oven roasted sweet potato halves, as they are one of the most popular recipes on my website, and for a good reason. First off, they are so easy to make, take under 35 minutes, and they’re soft and sweet in the centers and caramelized on the edges. I love them all slathered with coconut oil and coarse sea salt. Secondly, they’re totally in season NOW and thus at the peak of flavor. These roasted sweet potatoes are the perfect gluten-free carb to pair with any soup or salad, or as a side dish to just about anything.

Also, these sweet potatoes are slathered with coconut oil, and adding a healthy fat like coconut oil 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 are also totally KID APPROVED!  I mean what kid doesn’t love the sweetness of a sweet potato? Coconut oil is a healthy fat that’s amazing for the brain, and we all need more healthy fats in our diets to help our brains, especially as we age. The coconut oil makes these sweet potatoes even sweeter.

Roasting sweet potato halves is SO EASY!  The whole process takes 35 minutes!  Just slice those bad boys in half, slather them with coconut oil and some 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! See my below video to see how easy these are to make. 

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

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

Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper, and rub a bit of coconut oil onto the parchment paper. 

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 coconut oil and then sprinkle with sea salt.

Tip: You don’t need to melt the coconut oil, as it will soften in your hands when you rub it on the sweet potatoes.

Sweet potatoes slathered in coconut oil

Place the sweet potatoes cut-side down on the parchment paper. Sprinkle tops of sweet potatoes with additional salt.

Sweet potatoes face down on baking sheet

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.

Cooked sweet potatoes

Roasted sweet potatoes out of the oven

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!

Oven roasted sweet potato

Got Leftovers? Store leftover sweet potatoes in the fridge either wrapped in parchment paper and tin foil, or in a glass container. I love them cold the next day, but you can re-heat them in a 250 degree oven and then spread a bit of coconut oil on them if desired.

I also love these cold topped with a smashed avocado and hemp seeds. Think avocado toast.

Sweet potato halves topped with avocado and hemp seeds.

We love pairing these with my kid friendly caesar salad. It’s the perfect carb.

Kid friendly caesar salad with sweet potato halves.

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!

Easy oven baked sweet potato fries

I also love these chickpea flour pancakes. They’re a savory gluten-free, vegan pancake made from chickpea flour. These are also one of the simplest pancakes to make, as they require 4 pantry ingredients, chickpea flour, water, avocado oil and salt. These pancakes are also great for those on a candida cleanse, bonus!

I make these pancakes all the time and top with just about anything you would top a tortilla with. I love them with a smashed avocado, my raspberry chia compote. I also use them as a wrap for BLT’s, scrambled eggs, tuna fish, you name it. 

chickpea flour pancakes (soccer)

With love Jackie

Oven Roasted Sweet Potato Halves

4.5 from 22 votes
Recipe by Jackie
Servings

4

servings
Prep time

5

minutes
Cook time

30

minutes
Total time

35

minutes

    Roasting sweet potato halves is SO EASY!  The whole process takes 35 minutes!  Just slice those bad boys in half, slather them with coconut oil and some 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!

    Ingredients

    Directions

    • Feel free to check out my video in the above post to see how easy these are to make.

    • Preheat oven to 400 degrees.

    • Line a rimmed baking sheet with parchment paper, and rub a bit of coconut oil onto the parchment paper. 

    • 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 coconut oil and then sprinkle with sea salt.You don't need to melt the coconut oil, as it will soften in your hands when you rub it on the sweet potatoes.

    • 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.

    • Got Leftovers? Store leftover sweet potatoes in the fridge either wrapped in parchment paper and tin foil, or in a glass container. I love them cold the next day, but you can re-heat them in a 250 degree oven and then spread a bit of coconut oil on them if desired. I also love these cold topped with a smashed avocado and hemp seeds. Think avocado toast.

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      37 thoughts on “Oven Roasted Sweet Potato Halves”

        1. 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! 🙂

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

        1. 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

      1. 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!

      2. 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

      3. 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.

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

        1. 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

      5. 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.

        1. 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

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

      6. 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!

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

        1. 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

      8. 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!

        1. 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

      9. 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!

        1. 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

      10. 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!!

        1. 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

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

      12. 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.

        1. 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. 🙂

      13. 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.

      14. 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.

        1. 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

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