Oven Roasted Sweet Potato Halves with Crispy Caramelized Edges
These oven roasted Sweet Potato Halves are one of the simplest meal prep staples I make on repeat. With just three ingredients and minimal hands-on time, they roast until perfectly tender in about half the time of a traditional baked sweet potato. Roasting them cut-side down creates beautifully caramelized, crispy edges and soft, creamy centers, making them the perfect addition to breakfast, lunch, or dinner throughout the week.
What I love most about this recipe is how versatile it is. I’ll add them to breakfast alongside my egg bites or throw them in my breakfast burrito, stuff them with taco meat for an easy lunch, or serve them next to grilled chicken, salmon, or burgers for dinner. If you enjoy simple meal prep recipes, these roasted sweet potatoes are another easy staple that helps make meals come together faster all week long.
How to Make
Wash and cut sweet potatoes, rub both sides generously with coconut oil and flakey sea salt.
Place face side down on parchment or foil lined baking sheet and roast until caramelized and tender.
Featured Recipe Review
Super easy to make and taste amazing! I will definitely be making these again!
Terri
Tips and Tricks
- Roast the sweet potatoes cut-side down for the best caramelization.
- Choose sweet potatoes that are similar in size so they cook evenly.
- Don’t skip the coconut oil (or any other oil), which helps create a golden exterior and tender texture.
- Leave enough space between each sweet potato half on the baking sheet to encourage browning.
- Cook until a fork easily slides through the center.
How to Save and Store
Store cooled sweet potato halves in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave for 1–2 minutes or warm in a 350°F oven until heated through. They can also be enjoyed cold straight from the fridge as part of meal prep bowls and salads.
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Oven Roasted Sweet Potato Halves with Crispy Caramelized Edges
Ingredients
- 2 sweet potatoes cut in half (lengthwise)
- 1 tbsp coconut oil
- Flakey sea salt
Instructions
- Preheat the oven to 400°F. Wash and scrub the sweet potatoes well, then pat dry. Using a sharp knife, carefully slice each sweet potato in half lengthwise.
- Rub the cut side and skin side of each sweet potato half generously with coconut oil, making sure they are evenly coated. Sprinkle all sides with flaky sea salt.
- Place the sweet potato halves cut-side down on a parchment-lined or foil-lined baking sheet. This helps create caramelized edges while keeping the centers soft and tender. You can also roast them directly on a baking sheet if preferred.
- Bake for 30–35 minutes, or until the sweet potatoes are fork-tender and the cut side develops a deep golden-brown caramelization.
- Allow the sweet potatoes to cool slightly before serving. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days for easy meal prep throughout the week.
Notes
- For the deepest caramelization, roast directly on the baking sheet. Placing the sweet potatoes cut-side down directly on a bare metal baking sheet creates the most contact with the hot surface, resulting in darker caramelized edges and a richer flavor.
- Parchment paper offers the best balance of convenience and texture. You’ll still get beautiful caramelization while making cleanup much easier and preventing any sticking.
- Foil-lined baking sheets work well for easy cleanup, but the sweet potatoes may not caramelize quite as deeply as they would on parchment or a bare baking sheet.
- Always roast cut-side down. This allows the natural sugars in the sweet potatoes to concentrate and caramelize while keeping the inside soft and creamy.
- Don’t remove them too early. Even if they’re fork-tender, an extra few minutes can help develop those golden brown, caramelized edges that make this recipe so delicious.
Good recipe 😋 tried and shared
Very nice
glad you enjoyed!
It’s my favorite I eat them often thank you for your recipe
Amazing! So glad you enjoyed them!!
Looks fabulous 👌
Looks amazing! Can other cooking/baking oils be used as a substitute for coconut oil? Thanks!
YES! Any oil will work just the same. I recommend generously coating each side to get that caramelization 🙂
Was unable to print the recipe. Could you email it to me?
Super easy to make and taste amazing! I will definitely be making these again!
Delicious and easy!! My husband and I absolutely love this recipe!!
Silly question, but I’ve never eaten sweet potatoes before. Do you eat the skins with this recipe?
Yes! the skins are edible and they actually contain tons of fiber!