I Could Eat These Crispy Roasted Sweet Potatoes for Dinner Every Week (and I Do)

This is one hot potato.

By Camille Styles
Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice

Our love for sweet potatoes knows no bounds. We’ve stuffed them with kale and chickpeas, smashed and thrown them on the grill, and topped them with feta and drizzles of hot honey. And just when I thought I couldn’t possibly put another twist on my favorite vegetable, I stumbled upon a simple yet game-changing new technique that turns out the most crispy roasted sweet potatoes you’ve ever tasted.

How to Make Perfectly Crispy Roasted Sweet Potatoes

Here’s how to make it happen. Halve sweet potatoes lengthwise, rub with oil and salt, then roast facedown on a foil-lined sheet pan. So far, pretty straightforward, right? I’ve long been halving my sweet potatoes when I need to cut their roasting time in half. But the trick comes after you remove the fully tender sweet potatoes from the oven.

In a large cast iron skillet, heat up a little butter and honey (if you like). Sear the sweet potatoes cut-side down so they get caramelized, sweet, and nutty from that brown butter. This method ratchets up the flavor and texture, turning a basic sweet roasted potato into a dinner-worthy dish.

How to Serve Crispy Roasted Sweet Potatoes

There are a few tips and tricks that’ll take the flavor next-level. To make these a one-dish meal, I’m liberal with my layers of toppings. This creates a good mix of protein and healthy fats that make sweet potatoes filling enough for a meal. For these, I add dollops of full-fat Greek yogurt, chunks of avocado, a pinch of everything spice, and drizzles of lime juice and sriracha. Then I finish with a shower of whatever fresh tender herbs I have on hand. Cilantro, basil, parsley, and mint are all solid picks.

Tips to Make These Crispy Roasted Sweet Potatoes Delicious

These crispy roasted sweet potatoes are the perfect canvas for creativity. I love going crazy with whatever toppings I’m craving. Black beans, crumbled bacon, goat cheese, sautéed greens, even finely chopped cooked broccoli—they’re all great additions. I’ve been getting lots of questions from y’all lately about adapting recipes for kids. This dinner is a tasty, nutrient-dense option that everyone will love.

I usually set up a sweet potato bar with a few different toppings in little bowls. Everyone gets their own cooked potato and tops them with whatever they like. If Henry wants to add just a little butter and salt, totally fine. He’s still getting so many nutrients from the sweet potato itself, I’m not worried.

Scroll on for the recipe! And don’t forget to tag @camillestyles and leave a review below if you give these a try.

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Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice

  • Author: Camille Styles


This bake-and-sear method is my new favorite way to get really crispy roasted sweet potatoes. I top mine with greek yogurt, avocado, and herbs.


  • 4 medium sweet potatoes, washed
  • olive oil
  • kosher salt
  • 1 tablespoon butter
  • 1 tablespoon honey
  • optional toppings: fresh herbs (basil, cilantro, mint, etc.), plain greek yogurt, lime wedges, chopped avocado, sriracha, everything spice


  1. Preheat oven to 425. Use a sharp knife to halve sweet potatoes, then drizzle cut sides with olive oil and sprinkle with salt.
  2. Place cut side down on a parchment-lined baking sheet, then bake for 45 minutes, or until a knife can easily be inserted into the potato. You want it to be very tender, but not totally falling apart.
  3. In your largest cast iron skillet, melt the butter along with the honey over medium high heat. Add the cooked sweet potatoes, cut side down, and sear facedown for 3 – 5 minutes, until the sweet potatoes are caramelized and golden brown.
  4. Add whatever toppings you love: fresh herbs, greek yogurt, lime wedges, avocado, everything spice, sriracha… Enjoy!

This post was originally published on January 13, 2021, and has since been updated.

Comments (25)

  1. miki says:

    This recipe is amazing , I’m going to pin it!
    Miki x


  2. Jimi says:

    Your roasted sweet potatoes are so tempting, I’ll try it tomorrow night with my family. https://puzzle-jigsaw.com

  3. Emily says:

    Very good, easy to make and flexible with topics! Will be doing this again!

  4. Megan says:

    We did these tonight!! They were wonderful! Thank you for sharing this recipe, as it will be a part of our regular routine from this point forward. The sweet, savory, salty, and spicy all worked together so well ?.

    1. Camille Styles says:

      Yay!! I’m SO glad you loved.

  5. Katrina says:

    This recipe is a new favorite & so easy. Thank you!

    1. Camille Styles says:

      I’m so glad you loved!

  6. Noemi says:

    I started to eat sweet potatoes (they are not commonly used in Italy) and I like them so much. I’ll definitely try this recipe!

    1. Christine Bentsen says:

      Do you eat the skin. I’m making these tomorrow with a roast pork.

  7. Michelle Perkin-Kopac says:

    Omg! I just made these for Super Bowl Sunday, topped with turkey chili and cheese. They were amazing. I will making sweet potatoes this way forever. Absolutely delicious!!!

    1. Camille Styles says:

      yum!! I did the same – with nacho toppings! 🙂

  8. Jill says:

    Camille- there’s only two of us. How do these hold up as leftovers the next day? Can’t wait to try!

    1. Camille Styles says:

      Actually really great! I’m all about the leftover sweet potatoes for lunch. You can crisp them up in the oven or just warm them up and eat them softer (which is still great.) That said, feel free to divide this recipe in half and make it using just 2 or 3 sweet potatoes!

  9. Eva says:

    This was DELISH! I added sour cream, avocado mashed with salt and lime, a fried egg with a slightly runny yolk and some fresh parsley on top. Sooo amazing! Will definitely be making these again.

    1. Janice I Bellinger says:

      I LOVVVE sweet potatoes so much. And they’re so good for our eyes .Every time I eat one I thank it for protecting me from Macular Degeneration, worst type (wet) runs in my family. Scared to death of going blind. Plain or filled these guys will be so yummy! Can’t wait to make them. Will share this with my sister, she will love them too. Thank you for sharing Camille?

  10. Barb says:

    Look so good! Could you microwave the potatoes first just until they are easy to cut in two and then bake them until done and then do the pan thing?

    1. Camille Styles says:

      You *could* …but the slower roast brings out a lot more sweetness 🙂

  11. Viv says:

    Thank you, Camille. Sounds just gorgeous! Can’t wait to have a go.

  12. Mrs. Ainee C. Beland says:

    I tend to confuse sweet potatoes and yams, which gives me heartburn when I eat them; this is how I know the difference. I wanted to purchase sweet potatoes and ended up purchasing yams as the sign exclaimed while I was confusingly wondering where the sweet potatoes were in the store. I am sorry if this reads funny and confusing.
    Anyhow, enjoy, and Happy Holidays!

    1. Christine Bentsen says:

      Last night I made the baked salmon with the salsa..It was fabulous. Thanks Christine

  13. Christine says:

    These sweets potatoes have become a weekly favorite.. I use maple syrup instead of honey. Yum!

  14. Darlene says:

    Just made these for dinner and they were delicious. I wasn’t sure how the toppings would taste together but everything about this recipe was perfect and ridiculously easy to make.

    Thank you, thank you!

  15. Christopher Neal Martin says:

    Followed the recipe and they were absolutely delicious!

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