Oil-Free Spiced & Roasted Sweet Potatoes

Oil-free roasted sweet potatoes are delicious and my favorite way of preparing them. Roasting caramelizes the sugars and intensifies the flavors of the sweet potatoes and without the added fat that oil brings.

Bamboo rounded platter with Oil-free Spice Roasted Sweet Potatoes on a wooden placemat and oil-free vegan mayonnaise in a small white bowl.

The natural flavors of the sweet potatoes and the spices give ample flavor such that you don’t need salt, making this a naturally SOS free dish (no added salt, oil or sugar). The technique for oil-free roasted sweet potatoes described below also works beautifully with all types of potatoes, root vegetables and non-starchy vegetables like cauliflower. The roasting time and oven temperature varies, but the basic method remains the same.

Be sure to let the sweet potatoes rest for at least 10 minutes after spicing before roasting them (step#10 below). This will make it so the spices don’t over- brown or burn during the roasting. For sweet potatoes, the total roasting time is about 45 minutes. It’s best to check after about 20 minutes. A typical bake sheet will hold up to 2 pounds of potatoes in a single layer.

Pinterest Image: Bamboo plate of oil-free spiced and roasted sweet potatoes

Tools Used in this Recipe

  • salad spinner or large prep bowl for washing the potatoes
  • vegetable scrub glove or brush
  • cutting board
  • chef knife or santoku knife
  • large prep bowl for tossing the potatoes with spices
  • bake sheet
  • parchment paper
Print Recipe
Oil-Free Spiced & Roasted Sweet Potatoes Recipe
Bamboo rounded platter with Oil-free Spice Roasted Sweet Potatoes on a wooden placemat and oil-free vegan mayonnaise in a small white bowl.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 2 lbs sweet potatoes
  • 1–2 Tbls ground dried spices see step 5 below for spice blend suggestion.
Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 2 lbs sweet potatoes
  • 1–2 Tbls ground dried spices see step 5 below for spice blend suggestion.
Bamboo rounded platter with Oil-free Spice Roasted Sweet Potatoes on a wooden placemat and oil-free vegan mayonnaise in a small white bowl.
Instructions
  1. Preheat the oven to 375° and gather one kind or mixed sweet potatoes.
  2. Place the sweet potatoes in the wash bowl or salad spinner. Scrub the sweet potatoes really well with a scrub glove or vegetable brush. They brighten up after the scrub (so pretty).
  3. Cut the sweet potatoes to size, 1 1/2 inch to 2 inch pieces or larger. If the pieces are too small they get overdone on the inside before the have picked up color on the outside.
  4. Rinse the cut up sweet potato pieces in clean water in the wash bowl and drain, but not completely. They don’t need to be totally dry. A little water helps the dried spices to adhere to the sweet potatoes in the step next.
  5. Place the rinsed sweet potato pieces in a large prep bowl. Sprinkle with dried spices of your choice. In this one I used 2 tsps ground cumin, 2 tsps ground coriander, 1 tsp Aleppo (sweet and piquante hot red pepper flakes), and a few grinds of black pepper. Tossing the potatoes in the bowl gives the best distribution of spices (and kinda fun), but stirring with a wooden spoon or flat spatula will work well too.
  6. Set aside the sweet potatoes with the spices for 10 minutes to 20 minutes. This time allows the spice to absorb moisture and not burn during the roasting. It also flavors the sweet potatoes nicely.
  7. On a parchment paper lined bake sheet, place the spiced sweet potatoes on a single layer and put in the oven for 20–30 minutes (check at 20 minutes). The potato side on the paper should be brown in spots. When the undersides are browned in spots, turn them over and roast for another 10–15 minutes.
  8. Take the sweet potatoes out when they are done all the way through. You can toss them in a dressing if you like or serve them as is.