Curry Roasted Sweet Potatoes {Easy Veggie Side}

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I am always on the lookout for easy ways to get my veggies in.  Now that Christmas is over and we are starting into the new year, I am thinking about the many ways I can improve and simplify my life.  Increasing my veggie intake (ahem, as usual) is on the list.  The problem for me isn’t that I don’t like veggies, it’s that they can take planning, and cutting, and peeling,(you know the drill).  It can be all too easy to get out of the habit of eating as many as you should.  These curry roasted sweet potatoes are a great quick veggie side or snack and will be a great recipe to have in your arsenal if , like me, you’re looking to add a little more green (or orange) to your 2017. 

Curry Roasted Sweet Potatoes

These curry roasted sweet potatoes are a fast, easy and delicious snack or side dish. They are ready in just twenty minutes, you have to try them!

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Thickness of the potatoes

These curry roasted sweet potatoes are pretty darn’d simple and foolproof. I don’t even peel the potatoes (score for easy prep.) I have only had a few problems occur with this recipe and that mostly has to do with how thick the potatoes are cut.  If the potatoes are cut too thick, they never really crisp up much and will be a little soft/soggy.  If the potatoes are cut too thin, they can get too dark (black) pretty quickly due to the high roasting temperature.  I would estimate that I cut the sweet potatoes about 1/8 inch thick.  You do want them to be fairly thin, just not PAPER thin.  I have no problem doing this with my trusty chef’s knife but you could also try using a Mandoline slicer.  I don’t have one, but I have been dying to try one for some tasty homemade french fries one of these days.   

Roasted Vegetable Tips

I will add one more tip concerning roasted vegetables.  Roasted veggies really are such a great way to get ultra-flavorful food with only a little bit of prep work, however, there are some keys to getting them perfect.  The first thing is that you don’t want to overcrowd the pan.  I repeat, you don’t want to overcrowd the pan.  If you are anything like me, you are still considering it. Just know that an overcrowded pan will cause your veggies to steam rather than roast and you will end up with mushy veggies, not roasty delicious veggies.  You also want to use a high cooking temperature.  You will have to watch the veggies pretty carefully to avoid burning them, but it will make the caramely roasted goodness just perfect.  A high temperature will make your veggies will be perfect without being a super soft mushy mess. 

These curry roasted sweet potatoes are a fast, easy and delicious snack or side dish. They are ready in just twenty minutes, you have to try them!

One other tip, you will likely not be able to fit all of the potatoes on one pan, so you also probably shouldn’t try to cook both pans in the oven at once.  But because I know you are thinking it (and because I do it on occasion), if you do choose to try this be sure to put the bottom rack as close as you can to the top rack, and switch the pans halfway through cooking. They will turn out okay, although the potatoes don’t seem to get as crispy and they take a bit longer to cook.  For best results though, cook the pans one at a time.  Don’t worry, you can totally eat the first pan while the second one cooks. Halfway through you get a fresh batch.  

Curry Roasted Sweet Potatoes

Curry Roasted Sweet Potatoes

Curry Roasted Sweet Potatoes

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These curry roasted sweet potatoes are a fast, easy and delicious snack or side dish. They are ready in just twenty minutes, you have to try them!


  • 2 Medium Orange Sweet Potatoes, (Yams)
  • 2 Tbsp Olive Oil
  • 1 tsp Curry Powder
  • tt Kosher Salt


  1. Preheat oven to 425 degrees F. 
  2. Slice Potatoes evenly into rounds approx 1/8 inch thick.  Uniformity is important for the potatoes to cook evenly.  Peeling the potatoes is not necessary. 
  3. Mix olive oil and curry powder in the bottom of a large mixing bowl.  Add Potatoes and toss to coat. 
  4. Lay in an even layer with no overlapping on a half sheet pan.  You will likely have enough potatoes to fill two half sheet pans and should roast the potatoes in batches.  
  5. Sprinkle potatoes with kosher salt and place on top rack in the oven.  Roast for 20-25 minutes flipping potatoes over halfway through cooking.  Potatoes should be soft and starting to brown when finished.


Great as a side or snack. They taste great plain, but can also be dipped in your favorite dipping sauce like a french fry.

I hope these tasty curry roasted sweet potatoes make an appearance on your table soon.  What are your goals/resolutions for 2017 looking like?  Do you want to add a few more veggies to 2017 like I do?

Also, do you have a favorite quick and easy way to prep your favorite veggie? Sweet potatoes are one of my favorite veggies.  You may also enjoy my savory mashed sweet potato recipe, or my sweet potato breakfast skillet. I’d love to hear about your favorite veggie prep tips in the comments below! Thanks for reading! 


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