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Roasted Sweet Potatoes, Potatoes, and Sage

Roasted Sweet Potatoes, Potatoes, and Sage

Yes—you can serve roasted sweet potatoes and potatoes at the same time. Go crazy.


  • 1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
  • 1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
  • 1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes
  • 1 tablespoon coarse kosher salt
  • 30 medium fresh sage leaves

Recipe Preparation

  • Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.

Recipe by Jill Silverman Hough,Photos by Kiyoshi Togashi

Nutritional Content

One serving contains the following: Calories (kcal) 245.6 %Calories from Fat 37.3 Fat (g) 10.2 Saturated Fat (g) 2.0 Cholesterol (mg) 0 Carbohydrates (g) 36.0 Dietary Fiber (g) 5.2 Total Sugars (g) 7.5t Net Carbs (g) 30.8t Protein (g) 3.3Reviews Section

Hy-Vee Recipes and Ideas

This isn't just a recipe for roasted sweet potatoes, it's actually 4 recipes in one! Try one of our recipes for Cinnamon, Pecan and Marshmallow Apple, Browned Butter and Sage and/or Honey, Rosemary, and Goat Cheese Roasted Sweet Potatoes. Want to see how it's done? Watch this Hy-Vee Healthy You video for step-by-step instructions!

Recipe Tags

Servings and Ingredients


Things To Grab


Preheat oven to 425 degrees. Cut sweet potatoes into 3/4-inch cubes and place on a large rimmed baking pan.

Combine olive oil, garlic, salt, and pepper. pour over sweet potatoes in pan and toss to combine. Bake 15 minutes. Using a spatula, turn potatoes. Bake 15 minutes more or until tender. Season to taste. Serve immediately.

Cinnamon, Pecan, and Marshmallows: Prepare as directed above, except omit garlic. Combine 2 tablespoons melted Hy-Vee salted butter, 1 tablespoon packed Hy-Vee brown sugar, and 1/4 teaspoon Hy-Vee ground cinnamon. Brush mixture on sweet potatoes after 15 minutes of baking. Sprinkle with 1/3 cup Hy-Vee coarsely chopped pecans. Bake for 5 minutes. Transfer mixture to a 2-quart casserole. Top with 1-1/2 cups Hy-Vee miniature marshmallows. Bake 5 minutes or until marshmallows are melted.

Apple, Browned Butter, and Sage: Prepare as directed above. Melt 1/4 cup Hy-Vee salted butter in a small saucepan. Cook butter over medium-low heat until light brown. Remove from heat. Stir in 2 teaspoons finely chopped fresh sage. Brush mixture on sweet potatoes after 20 minutes of baking. Sprinkle sweet potatoes with 1 cored and chopped Fuji apple. Garnish with additional fresh sage leaves, if desired.

Honey, Rosemary, and Goat Cheese: Prepare as directed above. Combine 1 tablespoon Hy-Vee honey, 1 teaspoon fresh lemon juice, and 2 teaspoons finely chopped fresh rosemary. Brush mixture on sweet potatoes after 15 minutes of baking. Serve topped with 2-oz. crumbled goat cheese and additional fresh rosemary.

Roasted Sweet Potatoes and Chickpeas

  • Quick Glance
  • Quick Glance
  • 20 M
  • 1 H
  • Serves 4

Ingredients US Metric

  • 1 pound sweet potatoes or butternut squash, peeled and cut into 1-inch (25 mm) chunks (about 4 cups)
  • 3 1/2 tablespoons extra-virgin olive oil, plus more for serving (optional)
  • 1 small (1 oz) shallot, thinly sliced
  • 1 teaspoon packed light brown sugar
  • Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 or 4 cinnamon sticks
  • 3 to 5 sprigs fresh thyme, rosemary, or sage
  • 1 1/2 tablespoons tomato paste
  • 2 teaspoons garam masala or curry powder
  • Pinch of cayenne pepper (optional)
  • 2 (15-ounce) cans chickpeas or white beans, drained and rinsed
  • 1/2 cup unsweetened coconut milk
  • 2 teaspoons fresh lime juice, or more to taste
  • 2 tablespoons diced red onion
  • 1/2 cup (1/2 oz) chopped fresh cilantro leaves and tender stems


Preheat the oven to 350°F (177 °C).

In a medium bowl, toss together the sweet potatoes or squash, 1 tablespoon of the olive oil, the shallot, brown sugar, a large pinch of salt, and the black pepper.

On a large rimmed baking sheet, spread the sweet potatoes in an even layer. Tuck the cinnamon sticks and thyme sprigs around the potatoes. Roast the potatoes until soft and cooked through, tossing them once or twice, about 30 minutes.

While the sweet potatoes are baking, in the same bowl you used for the potatoes (you don’t need to wash it), whisk together the tomato paste, garam masala, cayenne if using, 1 1/2 tablespoons of the olive oil, and 3/4 teaspoon salt. Fold in the chickpeas or beans until evenly coated.

When the sweet potatoes have baked for 30 minutes, crank the oven temperature to 400°F (200°C).

Add the chickpeas to the baking sheet, scattering them around the sweet potatoes, and roast, tossing halfway through, until everything is soft and caramelized, 15 to 20 minutes. Remove from the oven.

In a small bowl, whisk together the coconut milk, lime juice, and the remaining 1 tablespoon olive oil.

Using tongs, pluck the thyme sprigs and cinnamon sticks from the sheet pan and discard them. Sprinkle the red onion and cilantro over the chickpeas and sweet potatoes, and drizzle everything with the coconut milk mixture. Toss well and season to taste, adding more salt and lime juice as needed.

Drizzle with more olive oil, if you’d like, and serve.

Recipe Testers' Reviews

Elie Nassar

Excellent combination of flavors and textures and a really well written recipe made this one a winner and definitely a TC. The chickpeas turn a bit crispy on the outside and remain creamy on the inside and the savory punch of the curry powder works perfectly against the sweet potatoes.

The last minute "dressing" of coconut and lime rounds the whole thing out. This makes a tasty vegetarian meal or a side dish with any protein. I do think next time I'd like to add more sweet potatoes, an equal amount to the chickpeas would be best I think.

Tricia M.

I chose this recipe because I love all the ingredients, yet it seemed like a new combination and way of preparing them. And it turned out just that—a wonderful, pleasing combination of flavors I love in a new way.

As I gathered the ingredients and spices, I started to worry that there were too many flavors. I am suspicious (and often unjustifiably) about combining too many flavors—I worry that they will compete and overtake the soul of the dish. Not so with this combination of roasted sweet potatoes and chickpeas. The cinnamon added the faintest of flavor, and the combination with the butternut and thyme with it was smooth and soothing, and the sauce really complemented the dish. The greens added a nice pop of freshness.

Overall, we really enjoyed this dish and its unique flavor combination. It was very easy to prepare, and felt healthy eating it. I don’t think this would suffice as an entire dinner for my family, but great for lunch. It needs something to go with it—warm pita bread drizzled with some extra virgin olive oil would be fantastic with it, or salad. It would be a good dish to make at the start of the week for healthy snacking.

This recipe would also be great with fresh chickpeas, which I will try next time. I also like that you can spice it up with the cayenne pepper. The red onions add a really satisfying crunch to the dish - do not skip these!

Amanda S.

What drew me to this recipe was coconut, sweet potato and chickpeas. I was originally thinking it would be something sweet and could pass as a dessert kind of side dish, almost like a sweet potato casserole with the added benefits of chickpeas. I was intrigued. I read through the ingredients and it didn't dawn on me that it would be savory with tomato paste, shallots, garam masala, onions, lime juice.

I gathered the ingredients and got to cooking. Potatoes peeled, I got 4 cups of sweet potatoes making sure they weighed the 454g. Next time, I will try with the butternut squash. I loved adding the cinnamon sticks instead of ground cinnamon. It added just the right amount of cinnamon flavor.

At 30 minutes they were perfectly cooked and soft. I bumped up the temperature, added the chickpea mixture and roasted again. I was hoping the chickpeas would come out with a crunch but they didn't, assuming it was from the tomato paste that didn't allow that to happen. I did roast them for 5 minutes longer to see if they got a crunch but they didn't, and I was okay with that.

I poured on the coconut milk mixture and it was then that I finally realized it wasn't a sweet dish but a savory dish. Boy was I surprised (I don't know why it took me so long to figure it out!) At this point I was a little unsure if I would like it but that didn't stop me from grabbing a huge helping and serving it with sauteed kale and a small piece of chicken.

These roasted sweet potatoes and chickpeas were amazing! Just the right amount of sauce and the flavor was spot on. So much so I couldn't stop eating it and found myself picking at it while I cleaned up.

Linda McElroy

This dish grabbed my attention because I love all the ingredients, and I had everything in my pantry, let’s do this! It was delicious, easy to prepare, and at the same time I put the squash in the oven I slipped a tray of chicken thighs in the oven alongside the squash, and had an amazing dinner ready in about 45 minutes.

I followed all the recipe instructions carefully, and like I said, had a very good result. But for a truly restaurant worthy result I have a few more tweaks that I would recommend.

I would cut the squash a bit smaller next time and then it would be more in proportion with the size of the chickpeas as well. The smaller squash chunks would also have a better chance at caramelization and attaining a bit more flavor. I would probably double the amount of shallot, or just use a small onion slivered. The shallot was kind of lost in the mix.

I would also increase the amount of the coconut milk dressing. It was absorbed very quickly into the vegetables. I would possibly double the amount of the coconut milk mixture, and I would make sure to leave some out to drizzle over the top.

And finally, this was crucial for me, I did garnish the platter with toasted ribbons of coconut. It really took the dish over the top, into the “wow” category. I really look forward to preparing these roasted sweet potatoes and chickpeas again soon.

Mel H.

Think of these roasted sweet potatoes and chickpeas as more a warm salad with the flavors of a curry. It's quick to pull together and ends with a delicious bowl of comfort food. I made this and we weren't ready to eat immediately, so I poured over the coconut dressing and let it sit in a warm oven. I think I almost preferred it this way, having sat a little, rather than fresh from the pan with the dressing added. Allowing it to sit gave the coconut dressing time to soak into the sweet potato and thicken into a creamy, unctuous dressing. Totally delicious. My only addition might be a few toasted nuts or seeds for some extra crunch and texture.

I really didn't think tucking in the cinnamon sticks would add much flavor, but the aroma and flavor did carry through. I used thyme, and to be honest, I'm not sure sage or rosemary would work here, but I'd be curious to hear otherwise.

Jack V.

This was a delicious tray of roasted plant-based goodness. The coconut milk drizzle at the end really lets you lift up some of the caramelized bits and makes a delicious kind of broth-y concoction to blend the flavors. We really, really liked these roasted sweet potatoes and chickpeas.

Personally I'd add a little fish sauce (or just some salt) to the coconut milk-lime topping, and some sambal oelek or chili crisp wouldn't be out of place here either. It really succeeds at being unique and full flavored, and fills you up without any desire for a meat element here. A vegetarian weeknight dinner at its finest.


If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

How to Roast Sweet Potatoes

There’s a reason I make oven roasted sweet potatoes so often: it’s super easy! Here’s what you need to do:

First, chop the potatoes. Do your best to cut all the pieces to a similar size so that they cook evenly in the oven. And if you don’t mind it, I definitely recommend leaving the sweet potato skin on. It’s full of nutrients, and it helps the cubes crisp up as they bake!

Next, season them. Spread the cubed potatoes on a parchment-lined baking sheet. Drizzle them with olive oil…

…and season them with salt and pepper…

And toss! Your goal is to coat the potatoes evenly in the oil, salt, and pepper.

Arrange the cubes on the baking sheet with a little space between each one. Don’t skip this step! If the potatoes are too crowded, they’ll steam in the oven, and they won’t get crisp and browned around the edges.

Finally, bake. Transfer the baking sheet to a 425° oven. Roast for about 25 minutes, until the potatoes are browning around the edges. The exact cooking time will vary depending on the size of your cubes and the freshness of your potatoes. Enjoy!

How Long Should I Boil The Eggs For?

For this delicious crispy potato wedge dish, you want those delightful runny yolk eggs you used to eat as a kid dunking toasted soldiers into. Or, if you were in my house it was pot luck who got the runny one and who was spreading their egg onto toast!

So, on that note 6.5 minutes is my go-to time for perfect soft boiled eggs. Wait until the water is boiling and using a slotted spoon lower the eggs gently into the saucepan and set that timer for 6.5 minutes. Anything under and the whites will be runny. If you like them hard-boiled then go for 8 minutes!

How to make this sweet potato quinoa meal.

This sweet potato quinoa with kale and sage one pot skillet meal is super easy to put together. The trick to getting everything cooked evenly is cutting the sweet potatoes small enough. Anywhere from half-inch to quarter-inch sized cubes is ideal, and anything larger than that could result in unevenly cooked quinoa and vegetables. When in doubt, cut the cubes smaller than larger.

Then it’s a sauté, simmer, and simmer again kind of cooking method. First you sweat the shallots and then you sauté the sweet potatoes, garlic, sage, quinoa and a little acid. Then you add in the broth and simmer. And lastly you add in the greens and parsley and cook for a little bit longer. It’s sweet potato quinoa magic, you guys.

Roasted Sweet Potatoes

Top reader review: “My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I’ll never make this again. We all told her she was crazy and asked for the recipe.” My daughter loves sweet potatoes but dinner is always last minute so we don’t have time to wait an hour. I cooked 4 sweet potatoes with your recipe and they were done in 25 minutes!

Whether you prefer plain roasted sweet potatoes with just a sprinkling of salt or like to give them an extra sweet or savory twist, they’re easy to make once you know the few key steps to success. Here’s how to do it.

How to Season Roasted Sweet Potatoes ? My personal preference is the recipe shared below. A bit of salt and a spice mixture called Herbs de Provence. It’s a mix of: thyme, marjoram, summer savoy, rosemary, mint, fennel seed, sage and lavender flowers. And it’s basically magical on these roasted sweet potatoes.

Quick tip: It was delicious & was a nice substitute for sweet potato pie.

What you need:
3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
How to make it:
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting. Enjoy.

Coal Roasted Sweet Potatoes

I love baked sweet potatoes, but they take so long to make. Plus, you have to heat up your oven and thereby heat up your house. Not what you are looking for when it is hot outside. So I started to roast the sweet potatoes in coals of the grill. You need a charcoal grill for this method, but it is worth it. The high heat sears the outside and makes the sweet potatoes come out super sweet and tender in around 45 minutes.

Coal Roasted Sweet Potatoes

Start up a chimney of charcoal and allow it to get white ash on the coals.

Once there is white ash on the coals, pour the coals out onto one side of your grill.

Place the sweet potatoes directly on top of the coals.

After about 15 minutes rotate the potatoes by 1/3 of a turn.

After another 15 minutes rotate the potatoes by another 1/3 of a turn. At this point the outside of the potato should be completely blackened. Don’t worry, only the outside of the potato gets charred.

At around 45 minutes the potatoes should be fork tender. Remove and serve.

I find that it is best to carve off a one inch strip of the charred skin and then split it open from there. Top each sweet potato with 2 tbs of butter, 3 tbs brown sugar and a pinch of chili powder.

You can just split the sweet potatoes but some people believe that the charred skin skewers the flavor. However, Dana and I love hints of the charred skin in the potato.

Roasted Beets and Sweet Potatoes cook up in just 30-40 minutes!

We eat sweets and beets like candy. I often make a large batch and just store in containers. They are excellent plain and you could even put them into a salad or burrito and wraps! Most of the time we just eat them off the tray within minutes, they&rsquore that good! I make it whenever we buy beets and sweet potatoes. You can use any variety of sweet potato, even purple sweet potatoes will work well in this recipe.

The first photo has Hannah white sweet potatoes, regular sweet potatoes, and beets. The bottom photo has just regular sweet potatoes and beets.

We like to roast them using coconut oil. We sprinkle with seasonings like garlic, parsley, and onion. You could even add chopped onions and garlic if you&rsquod like.

Kids will love this recipe too as it&rsquos super sweet and who doesn&rsquot love potatoes? It&rsquos a healthy side dish that is great for snacking. Make a huge sheet pan of them for meal planning.

Roasted Sweet Potato Medallions: Tips, tricks, and tools

Baked sweet potato rounds are super simple to make and about as hands-off as it gets, but there are a few tips and tricks to make preparing them even easier.

  • Recommended tools: you'll need a large sheet pan or other baking sheet to cook the potatoes, and a spatula or fork to flip.
  • Choose long and thin potatoes. Bulky or thick potatoes will make for huge slices, so choose a long and thin potato so the round slices are uniform and easy to eat in one or two bites.
  • Oil in the pan or in a bowl? My method of oiling the potato rounds right on the pan reduces the need to toss them in oil in a large mixing bowl (less dishes!), but both ways work. The point is just to oil both sides before baking.
  • Get creative with spices! This recipe is perfect with only salt and pepper, but get creative and try your favorite spices on your sweet potatoes paprika, garlic powder, cayenne, ginger, cinnamon, sage, and cumin are my favorites
  • Cut potatoes any way you'd like: Don't want to make rounds, or “medallions?” Cut potatoes long and thin into wedges, squares, or whatever shape you'd like. The cooking instructions are still the same.
  • Try toppings! These roasted sweet potato slices are great topped with cheese, vegetables, herbs, and sauces. Experiment and make easy to grab appetizer bites for your next party.

We hope you love these Roasted Sweet Potato Medallions, they're:

  • perfect as a side dish and are a great topping for salads and bowls.
  • easy to prep (only five minutes!) and are low maintenance just throw in a pan, flip, and they're done!
  • a more nutritionally dense alternative to traditional white potatoes, and pack more fiber per serving.
  • great reheated or even eaten cold on top of salads the next day.

Love this simple roasted sweet potato recipe? Check out our other simple sweet potato side dishes:

Did you make these Roasted Sweet Potato Medallions? Leave a comment below and rate the recipe to let us know how it turned out. Save this baked sweet potato wedges recipe for later by pinning to your favorite simple side dish Pinterest board. Make sure to tag me on Fork in the Road’s Instagram to show me your sweet potato creations!