Roasted Sweet Potatoes with Garlic and Sage

Cubed sweet potatoes tossed in olive oil, salt, and pepper are roasted and then tossed generously with fresh garlic and sage. Roasted Sweet Potatoes with Garlic and Sage make a great side for your evening meal.

If you were to ask the kids what vegetable they wanted for dinner, I’m pretty sure it would go like this…

Kendall: Sweet Potatoes. 

It really doesn’t matter at all if it is Smokey Grilled Sweet Potato WedgesFoil Grilled Southwestern Sweet Potatoes, or Sweet Potato Fries with Garlic. Kendall always wants the sweet potatoes.

Logan: Kale Chips.

Which baffles me because for pretty much ever Logan was disgusted just looking at them.

Kayden: The asparagus that you BURN.

This is what Kayden calls “roasted asparagus.” I keep reminding him it is called roasted, not burned, because he frequently goes around saying “you make the best ever burned asparagus” and that probably confuses people.

Madeline: Bacon Brussels Sprouts

Who wouldn’t pick this when bacon is involved?

Even though all 4 kids have very different preferences when it comes to what they’d pick if I asked them what they wanted – if they could pick any vegetable side and I’d make that one for dinner, they will all always eat roasted sweet potatoes when I make them.

Everyone knows they are Kendall’s favorite, but everyone else besides Kendall is more than happy to eat them. The only one who will have any specification is Kayden, who will ask me if they are the ones I cut up in squares like this and are they going to be crispy?


Ok, good.
Those are the ones that I like.

I know.

Logan will say: YES! Sweet potatoes.

Madeline will say: Yaaaaay.

And it will be all good with 4 kids happy to eat a vegetable. There won’t be any complaining, bemoaning, or impossibly slow eating. The great thing is that when I make sweet potatoes (which to me are more of a vegetable than a starch like regular potatoes, rice, pasta, or bread) I can always get away with making a second vegetable – like one of the other favorites in the above list. And they will all eat a serving of each.

Because what mom doesn’t want their kids to eat more vegetables (especially when they do it without complaint).

So, these Roasted Sweet Potatoes with Garlic and Sage are pretty much the best winner of all time when it comes to vegetables in our house. There are rarely leftovers because even if we don’t eat them all at dinner, someone ends up finishing them off before bed because they are that good.

I love leftovers on a salad the next day for lunch – try these roasted sweet potatoes with garlic and sage on Rainbow Winter Quinoa Bowls with Maple Dijon Balsamic DressingMexican Sweet Potato Quinoa Salad or Butternut Squash, Pomegranate + Roquefort Salad.

But, if I even want to think about having leftovers, I have to make double the amount of roasted sweet potatoes. And I really don’t even know how to give an accurate serving size for the recipe here because I have to count in Kendall-sized servings, which are usually like HALF the pan.

Moral of the story: Make (and eat) these Roasted Sweet Potatoes with Garlic and Sage. Because if kids age 13, 11, 9 and 9 love them, who wouldn’t?

Do you love roasted sweet potatoes as much as our crazy crew does?

Roasted Sweet Potatoes with Garlic and Sage

Yield: 4-6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Cubed sweet potatoes tossed in olive oil, salt, and pepper are roasted and then tossed generously with fresh garlic and sage. Roasted Sweet Potatoes with Garlic and Sage make a great side for your evening meal.


  • 1 1/2 lb Sweet Potatoes, washed and dried
  • 1 tablespoon Olive Oil
  • Salt and Pepper, to taste
  • 2 large cloves Garlic, minced
  • 3 large Sage Leaves, minced


Preheat oven to 425 degrees F.

Cut the sweet potatoes into 1/2 - 3/4 inch cubes. Place the cubed sweet potatoes on a large sheet pan or in a large cast iron skillet, making sure to spread them evenly so they don't overlap. Drizzle the sweet potatoes with the olive oil and toss to coat evenly.

Season, according to your personal preferences, with salt and pepper.

Place the sheet pan or cast iron skillet in the oven on the middle rack and roast for 15 - 20 minutes, until they are tender and beginning to brown lightly.

Remove the sweet potatoes from the oven and sprinkle them with the minced garlic and the minced sage. Toss gently to evenly distribute the ingredients.

Return the sweet potatoes to the oven and roast an additional 5 minutes.

Serve immediately.


Rosemary or thyme make nice substitutions to sage, but we prefer sage the best.