Coconut Oil Roasted Sweet Potatoes

05/09/2025 / Kathleen | Roots & Boots /

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This recipe is a keeper! Coconut Oil Roasted Sweet Potatoes are simple, healthy, and absolutely delicious. Whether you serve them alongside breakfast, lunch, or dinner, they bring the perfect balance of natural sweetness and crispy, caramelized goodness.

Why Coconut Oil Roasted Sweet Potatoes?

Sweet potatoes are naturally sweet but roasting them in coconut oil takes that sweetness up a notch. If you use convection bake, your potatoes will develop that magical golden-brown crisp on the outside while staying soft and fluffy on the inside—almost caramelized!

And let’s not forget unrefined sea salt, which doesn’t just season your dish but nourishes your body with essential minerals. Want to try my favorite brand of unrefined sea salt? Shop here and save 15% with code KEEPITREAL.

Choose the Best Sweet Potatoes

For the best results, I recommend organic sweet potatoes, or even better—shopping at your local farmers market. And if you’re feeling adventurous, why not grow your own sweet potatoes? It’s easier than you think, and here’s a helpful video to get started.

Starting with potatoes you’re sure are clean and free of pesticides or herbicides means you can leave the peels on, which saves time and adds nutrition to this tasty side dish.

How to Make Coconut Oil Roasted Sweet Potatoes

For an easy visual guide to making roasted sweet potatoes, check out this video:

So, here’s how you make Coconut Oil Roasted Sweet Potatoes—it’s seriously easy. First, get your oven cranking up to 400°F, and if you have a convection bake setting, use it! That’s the secret to getting those edges beautifully crisp and golden.

While the oven does its thing, toss a glass measuring cup with coconut oil inside to let it melt. No need for a microwave—let the oven do the work for you.

Now, grab about three pounds of sweet potatoes. Give them a quick rinse, pat them dry, and chop them into 1-inch cubes. No need to peel—especially if you’re using organic. The skin adds flavor and texture!

In a big bowl, mix up those cubed potatoes with the melted coconut oil and unrefined sea salt. Get everything evenly coated so every piece gets that perfect crispy finish.

The next part is key: spread them out on a stainless steel rimmed baking sheet, making sure they’re in a single layer. Crowding is the enemy of crispiness! If you need two or three baking sheets, go for it. The goal is crispy, caramelized edges—not soggy, steamed potatoes.

Pop them in the oven for 25–35 minutes, checking for that golden-brown, toasty perfection. The exact time depends on how crispy you want them—so keep an eye on things!

You may want to stir or flip the potatoes about halfway through to produce even browning on all sides. I don’t always take the time for this step, but the potatoes turn out better when I do!

Coconut Oil Roasted Sweet Potatoes | Roots & Boots

Leftovers and Reheating

And here’s a little trick: if you plan on having leftovers, multiply this recipe by two or even three times, and slightly undercook the potatoes. When you reheat them later, they’ll finish roasting instead of turning mushy.

Keep them in the fridge for 5–7 days, then reheat small portions in the toaster oven or air fryer, or larger batches in the regular oven.

These roasted sweet potatoes also freeze beautifully! I like to freeze in a single layer on a baking sheet and then transfer to a labeled freezer bag. To use later, simply thaw in the fridge and then follow the reheating instructions above.

There you go—simple, delicious, naturally sweet, and full of flavor. You’ll want to make extra because these disappear fast!

What do you think? Ready to roast up a batch?

Easy Ways to Serve These Sweet Potatoes

Pair them with these Roots & Boots favorites:

Want more veggie-packed side dishes? Try: