Whole roasted sweet potatoes with two toppings is dinner-party hosting made easy: sweet potatoes pricked and roasted until completely tender, served with two whisked toppings so guests choose their own adventure. One is garlicky rosemary olive oil with crispy sage; the other is coconut oil with cinnamon and nutmeg. Everyone ends up having seconds because they can't decide which they prefer.
I first offered this to accommodate picky guests. Now every time I serve these potatoes, most people have 2 servings, as they can’t decide which topping they prefer! We love this paired with my Flank Steak with Cilantro Sauce. The ingredients below make enough dressing to cover approximately 12 sweet potatoes.
INGREDIENTS
FOR TOPPING 1:
¼ cup/60 ml extra-virgin olive oil
1 tsp/1 g fresh rosemary, minced
2 cloves garlic, minced
Top with Crispy Sage
FOR TOPPING 2:
3 tbsp/45 ml coconut oil
½ tsp ground cinnamon
⅛ tsp ground nutmeg
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Prick each sweet potato a few times with a fork. Place them on a baking tray on the top rack of an oven and cook for 50–60 minutes or until they are completely tender.
Meanwhile, prep your toppings by whisking together the ingredients for each option. Serve alongside roasted sweet potatoes and allow your guests to pick their own toppings!
Pro Tips
- Prick each sweet potato several times with a fork — the steam vents prevent bursting and help the insides cook evenly.
- Roast directly on the top rack of the oven; the circulating heat gives the skins a roasted chew instead of a steamed softness.
- The full 50 to 60 minutes matters — a truly tender sweet potato is creamy all the way through, with no fibrous core.
- Whisk both toppings while the potatoes roast and serve them at room temperature in small bowls for passing.
- The topping recipes cover about 12 sweet potatoes, so scale down for a smaller crowd or freeze the extra rosemary oil for next time.
Frequently Asked Questions
How do I know when the sweet potatoes are done?
After 50 to 60 minutes at 400°F, a fork should slide through the center with zero resistance and the skin should look wrinkled and caramelized.
Can I make these ahead?
Roast them up to two days ahead and rewarm in a 350°F oven for 15 minutes. The toppings whisk together in minutes and keep well refrigerated.
What do the two toppings taste like?
Topping 1 is savory — olive oil, rosemary, garlic, and crispy sage. Topping 2 is warm and sweet — coconut oil with cinnamon and nutmeg. The contrast is the whole fun.
What should I serve alongside?
We love these paired with flank steak with cilantro sauce — the sweet potatoes soak up those juices beautifully.
Recipe Card
Ingredients
Method
- Top with Crispy Sage FOR TOPPING 2:
- 3 tbsp/45 ml coconut oil
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg COOKING INSTRUCTIONS Preheat oven to 400°F/204°C. Prick each sweet potato a few times with a fork.
- Place them on a baking tray on the top rack of an oven and cook for 50–60 minutes or until they are completely tender.
- Meanwhile, prep your toppings by whisking together the ingredients for each option.
- Serve alongside roasted sweet potatoes and allow your guests to pick their own toppings!
