What’s Inside: This easy Roasted Ranch Sweet Potatoes recipe is a super simple side dish fit for any occasion. Whether you’re making dinner on a busy weeknight or looking for a holiday side dish, these roasted sweet potatoes are a guaranteed crowd-pleaser!
Why You’ll Love This Easy Side Dish
I absolutely love cooking sweet potatoes for a couple reasons. They’re delicious, they’re healthy, they’re versatile, and they’re easy to make any night of the week!
These roasted sweet potatoes are tossed in a homemade dry ranch seasoning that compliments their natural sweetness perfectly. Serve alongside a Paleo-friendly ranch dressing like Tessemae’s or Primal Kitchen, or make your own by combining unsweetened coconut yogurt and the seasonings above for double the homemade ranch flavor!
This is an easy Paleo-, vegan-, and Whole30-friendly side dish to make for family dinners on weeknights or for special occasions. There’s really no wrong way to serve these roasted ranch sweet potatoes!
Arguably the best part of this recipe is that it’s so incredibly simple. You only need three ingredients to make your own roasted ranch sweet potatoes (or a few more if you’re making your own ranch seasoning).
Sweet potatoes (1 pound total of any variety, so roughly 2-3 large potatoes, I love Japanese Sweet Potatoes)
Extra-virgin olive oil
Ranch seasoning (homemade or pre-packaged)
If you’d like to make your own dry ranch seasoning from scratch like I did, all you’ll need are a few spices I’d bet you have in your pantry right now:
Start by preheat your oven to 425 degrees and lining a baking sheet with parchment paper.
Next, prepare your potatoes. Scrub the sweet potatoes to remove any dirt. Then, chop them (with the skin on) into ½ inch cubes, and toss with olive oil and seasonings on the lined baking sheet.
Arrange the seasoned potatoes in a single layer (to ensure they crisp up), and add to the oven on a middle rack for about 30 minutes, tossing half-way through around the 15-minute mark to make sure they don’t burn.
Serve these roasted sweet potatoes with an extra sprinkling of sea salt to taste, some chopped fresh dill, and some ranch sauce on the side. Enjoy!
Tips and Variations
Spice up these sweet potatoes by adding some dried red pepper flakes or cayenne pepper to the dry ranch seasoning. Or serve them with sriracha, a spicy ranch, or buffalo dipping sauce. (just not for AIP!)
Garnish with more fresh herbs like dill and flakey sea salt as I have!
Storeleftover roasted ranch sweet potatoes in an airtight container in your refrigerator for up to 4 days.
Freezecooked and cooled roasted sweet potatoes in an airtight, freezer-safe container or plastic bag for up to 1 month. (Full disclaimer: we did not freeze these simply because there were never any leftover! The texture may change a bit from the freezing-and-thawing process, so we recommend enjoying these fresh.)
Reheat by warming in the oven at 350 for 10 minutes or so until heated through and re-crisped. You could also reheat in the air fryer at 400 degrees for 5 minutes or so for a crispier option, or just in the microwave for 2 minutes or so.
Ranch Seasonings (or use 1-2 tsp packaged Ranch spice blend*)
Preheat the oven to 425f degrees and line a baking sheet with parchment paper.
Scrub and chop sweet potatoes into ½ inch cubes and toss with olive oil and seasonings on the lined baking sheet. Arrange the seasoned potatoes in a single layer and add to the oven on a middle rack for approx. 30 minutes, tossing half-way through around the 15-minute mark.
Serve potatoes, sprinkling extra sea salt to taste and optionally serve with a ranch or different sauce.