Roasted Sweet Potatoes with Garlic and Sage

Roasted sweet potato cubes tossed in olive oil, salt, and pepper and then tossed generously with fresh garlic and sage.

sweet potatoe cubes on a baking sheet

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Savory Roasted Sweet Potatoes

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 Wedges, Foil 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 four 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 potato cubes 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?

Yes. 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 four 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 savory roasted 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 Potato Cubes with Garlic and Sage are pretty much the best winner of all time when it comes to vegetables in our house.

Roasted Sweet Potato Cubes Ingredients

To make these garlic and sage roasted sweet potato cubes, you’ll need:

  • Sweet potatoes
  • Olive oil
  • Salt and pepper
  • Fresh sage leaves
  • Garlic cloves
Roasted Sweet Potato Cubes with Garlic and Sage on baking sheet

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How to Roast Sweet Potatoes

The prep work for these oven roasted sweet potato cubes is simple:

  1. Wash and dry the sweet potatoes. Then, cut them into 1/2-inch cubes.
  2. Place the sweet potato cubes onto a baking tray. Toss with olive oil and season with salt and pepper.
  3. Roast until the sweet potato cubes start to brown.
  4. Remove the roasted sweet potato cubes from the oven and sprinkle with chopped sage and minced garlic.
  5. Return to oven for 5 minutes, then serve.

How Long to Roast Sweet Potatoes

These roasted sweet potato cubes need to cook in a 425 degree F oven. They’re first roasted for 15 to 20 minutes, then sprinkled with sage and garlic and roasted for another 5 minutes.

In total, roasted sweet potato cubes require 20 to 25 minutes in the oven.

Can I Eat Sweet Potato Skin?

Yes, sweet potato skin is safe to eat. In fact, I prefer leaving the skin on the sweet potatoes before I cube and roast them. One less thing for me to prep!

What to do with Leftover Sweet Potatoes

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 potato cubes with garlic and sage on Rainbow Winter Quinoa Bowls with Maple Dijon Balsamic Dressing, Mexican 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. I have to count in Kendall-sized servings, which are usually like HALF of the pan.

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

Tips for Roasting Sweet Potatoes

Make sure to cube the sweet potatoes evenly. This will ensure that the roasted sweet potato cubes cook at the same rate.

We prefer using fresh sage on these savory sweet potatoes, but you could also use fresh rosemary or thyme if desired.

For the best flavor, use fresh garlic cloves and not the pre-minced kind you get in a jar.

More Sweet Potato Recipes:

Breakfast Bowls like these Southwest Protein Breakfast Bowls with Sweet Potato and Black Beans are a great way to enjoy a quick protein-packed, creative meal at home on busy weekday mornings.

Fuel up and support heart health with this Winter Spinach Chicken Salad Quinoa Bowl with Creamy Almond White Balsamic Dressing. It is the perfect loaded salad to enjoy this time of year.

These Smokey Grilled Sweet Potato Fries are full of flavor. They’re super simple to whip up and contain only 4 ingredients!

Spiced Chickpea Smothered Sweet Potato are an easy and hearty vegetarian meal that is perfect for winter.

Black beans, sweet potatoes, fire roasted salsa, and poblanos pair with black beans in this hearty, easy meatless Black Bean and Sweet Potato Chili.

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

Roasted Sweet Potatoes with Garlic and Sage

Roasted Sweet Potatoes with Garlic and Sage

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Drizzle the sweet potatoes with the olive oil and toss to coat evenly.
  4. Season, according to your personal preferences, with salt and pepper.
  5. 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.
  6. 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.
  7. Return the sweet potatoes to the oven and roast an additional 5 minutes.
  8. Serve immediately.

Notes

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

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Favorite Vegetable Side Dishes