Camotes Horneados (Roasted sweet potatoes) are sweet potatoes cut into slices, rounds, or wedges, tossed with oil and simple seasonings, then roasted until tender and creamy inside with lightly crisp, caramelized edges.
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This Camotes Horneados recipe uses a cold-oven method that brings out natural sweetness while keeping the inside soft and the edges golden.
The potatoes are covered at first to cook gently, then uncovered to brown, making them easy to prepare, easy to make ahead, and perfect for weeknight meals, especially for Thanksgiving, Christmas, and the holiday season.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Sweet potatoes (camote): The main ingredient.
- Oil: Helps the potatoes roast evenly.
- Salt: Enhances the natural sweetness of the sweet potatoes and balances the flavors.
- Black pepper: Adds mild warmth and depth without overpowering the sweet flavor of the potatoes.
How to Make Camotes Horneados
Note: Full instructions are provided in the recipe card below.
- Place the potatoes in a large bowl, drizzle with oil, and season with salt and pepper. Toss well until all the pieces are evenly coated.
- Line an 18-by-13-inch heavy-duty rimmed baking sheet with foil and lightly grease it with nonstick spray. Spread the potatoes out in a single layer and cover the pan tightly with foil.
- Set the baking sheet on the middle rack of a cold oven, then turn the oven on to 425°F. Roast for 30 minutes.
- Carefully remove the pan from the oven and peel back the foil. Return the potatoes to the oven and roast uncovered until the bottoms start to turn golden, about 15 to 25 minutes.
- Remove the pan again and use a thin spatula to flip the potato slices. Place them back in the oven and continue roasting until the second side is golden and crisp, about 18 to 22 minutes more. Let the potatoes rest for 5 to 10 minutes, then transfer to a serving dish and serve.
Hint: Start the sweet potatoes in a cold oven, not a preheated one. This allows them to heat slowly, helping their natural sugars develop and giving you a sweeter flavor and better texture.
Storage, Make Ahead, & Freezing
Storage: Let the roasted sweet potatoes cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Roast the sweet potatoes completely, then reheat them just before serving.
Freezing: Freezing is not recommended for this roasted sweet potato recipe.
Camila's Tips & Variations
- Cut the sweet potatoes into even slices so they cook at the same speed.
- Starting in a cold oven helps bring out their natural sweetness and keeps the inside creamy.
- Covering the pan at first lets the potatoes soften before they start to brown.
- For crisp edges, make sure the potatoes are in a single layer and not overlapping.
- These roasted sweet potatoes pair well with savory mains or can be served as a simple side dish on their own.
Frequently Asked Questions
Do I need to preheat the oven?
No. This recipe starts in a cold oven, which helps the sweet potatoes become sweeter and cook evenly.
Do I have to peel the sweet potatoes?
No. Peeling is optional. If you keep the skins on, wash and scrub them well before slicing.
Why are my sweet potatoes not crispy?
They may be overlapping or too crowded. Spread them in a single layer so they roast instead of steaming.
❤️ Love this Camotes Horneados recipe?
Make sure to check out our baked sweet potatoes recipe, perfect for the holiday season.
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Recipe
Camotes Horneados
Equipment
- Nonstick cooking spray
- Thin metal spatula
Ingredients
- 3 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into ¾-inch thick rounds
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- Ground black pepper
Instructions
- Place the potatoes in a large bowl, drizzle with oil, and season with salt and pepper. Toss well until all the pieces are evenly coated.
- Line an 18-by-13-inch heavy-duty rimmed baking sheet with foil and lightly grease it with nonstick spray. Spread the potatoes out in a single layer and cover the pan tightly with foil.
- Set the baking sheet on the middle rack of a cold oven, then turn the oven on to 425°F. Roast for 30 minutes.
- Carefully remove the pan from the oven and peel back the foil. Return the potatoes to the oven and roast uncovered until the bottoms start to turn golden, about 15 to 25 minutes.
- Remove the pan again and use a thin spatula to flip the potato slices.
- Place them back in the oven and continue roasting until the second side is golden and crisp, about 18 to 22 minutes more.
- Let the potatoes rest for 5 to 10 minutes, then transfer to a serving dish and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
