Curry Roasted White Sweet Potatoes

By Amanda Paa – Updated October 13, 2023
5 from 1 vote
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Curry Roasted White Sweet Potatoes

The Midwest is a potluck kind of place, even for family gatherings during the holidays. It’s very rare that the person hosting makes all the food, or that it’s a sit down meal. More traditionally, give or take 7 hotdishes, a large carved meat of sort, traditional Scandinavian or German dishes (like lefse or pickled herring), and several pans of bars, cakes, and some fruit “fluff”.

And then there’s me. Usually bringing something a little different, not in any way fancy, just not the norm of what they’re used to eating. That could be anything from these crispy, crusty {white!} sweet potatoes, caramelized garlic carrots, or Au Gratin Potatoes with Gruyere which is what I brought to Thanksgiving.

What do White Sweet Potatoes Taste Like?

Have you cooked with white sweet potatoes? (You can you find them at any Whole Foods or coop.) They’re a bit drier than the orange ones, and a touch less sweet and nuttier, which I prefer. Because they don’t have as much moisture, they caramelize beautifully in the oven.

There are two main kinds of white sweet potatoes: Japanese sweet potatoes, which have a pinkish brown skin and Boniato, which has light tan skin. Both have white flesh. I used Japanese sweet potatoes for this recipe.

Sweet and Salty Curry Roasted Sweet Potatoes with Avocado {gluten-free, vegan}

About this Recipe

These Salty Sweet Curry Roasted Sweet Potatoes are what I’m making for our next gathering, and I’m head over heels with the textures and flavor. The beauty of this recipe is there are so few ingredients, yet so many dimensions.

The salt and sugar rub help make a lovely crust, balanced by the warm spices in the curry powder, and a pinch of cayenne squeaks in at the end. A splash of lime juice and creamy avocado, with it’s vibrant green color, tie it all together!

Sweet and Salty Curry Roasted Sweet Potatoes with Avocado {gluten-free, vegan}
Sweet and Salty Curry Roasted Sweet Potatoes with Avocado {gluten-free, vegan}

What temperature to roast white sweet potatoes at:

The other key to the golden caramelized coat is roasting at a relatively high heat, 400 F degrees, and a nice coating of olive oil. The olive oil allows the crust to adhere and the fat allows the sweet potatoes to brown nicely.

I like to flip the sweet potatoes halfway through cooking for an even, golden color and check the doneness.

simple and addictive curry roasted white sweet potatoes, with avocado

More Sweet Potato Recipes:

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Sweet and Salty Curry Roasted Sweet Potatoes with Avocado {gluten-free, vegan}

Curry Roasted White Sweet Potatoes

Tossed in sweet and savory spices, these curry roasted japanese sweet potatoes are a winner. A crisp, delicious crust forms and gives way to the creamy sweet potatoes. Paired with creamy avocado and lime juice for freshness.
5 from 1 vote
Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Yield: 5 servings
Author: Amanda Paa



  • 2 pounds white sweet potatoes, sliced into 1/2 inch rounds
  • 1 tablespoon curry powder
  • 2 tablespoons organic cane sugar
  • 2 1/2 teaspoons kosher salt, this is important. don't use table salt as it is much finer and will be too salty
  • pinch of cayenne, like 1/8 teaspoon
  • 2 tablespoons California Olive Ranch extra virgin olive oil
  • 1/2 an avocado, diced
  • fresh cilantro and lime juice {if you don’t like cilantro you can keep off. but don’t go without the lime juice. the acid is key}


  • Preheat oven to 400 degrees F.
  • In a small bowl, stir together curry powder, sugar, salt, and cayenne. Pour olive onto potatoes, and rub in with hands so they are completely competed. Add 1/2 of curry mixture, and toss and work in to adhere, then the other 1/2.
  • Bake for 12 minutes, and flip, then bake for about another 15-18 minutes, until golden and crisp. Remove from oven, and put on plate.
  • Add diced avocado, then top with fresh cilantro and big squeeze of lime juice.


inspired by and adapted from My Everyday Table.

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December 15, 2016


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  1. Sharon

    Any suggestions of how to transport these to said “pot luck” and not lose the crispiness? We have about a half hour drive between our house, and dinner, plus any wait time as the rest of the holiday meal are completed. I don’t want my potatoes to end up soggy.

    • Amanda Paa

      hi sharon! you could toss them in the oven without the finishing components when you arrive, and broil for about 3-4 minutes if they lose some of their crispiness in transport, then add avocado, etc.

  2. Ruby

    I adooore white sweet potatoes and I adore this dish! Haha I can so relate to being the black sheep at the potluck. #midwestfoodieproblems. But like you said, more for you ;) xo

  3. Kelsey @ Appeasing a Food Geek

    Bahaha I connect with this sooo much Amanda! Those Midwestern potlucks are actually hilarious. I can only imagine the thoughts people have when you bring some of your more untraditional dishes around ;) But this looks divine. I love the idea of using white sweet potatoes. The flavor combo sounds right up my alley. Will be trying this winter for sure! xoxo and Happy Holidays!

    • amandapaa

      not saying that i don’t love my grandma’s hotdish… :) but! i like what i like. yes, white sweet potatoes rock my world. i haven’t tried these with the purple skin/white inside yet, but that’s up next to see if there is any difference. xo

  4. CakeSpy

    This recipe gets a big fat YUM! I love sweet potatoes, and I am intrigued by this spice mix!

    • amandapaa

      Yay! hope you try them. these sweet potatoes have stolen my heart. xo

  5. Jana

    Ah these are the only sweet potatoes I ever knew growing up! A few years ago when I started watching more American food shows and reading international food blogs I found it peculiar that the world seems to have other sweet potatoes than we do here in South Africa.. We only grow the two white varieties (one with the red/purplish skin like you used and the other a white skin) and only about a year or maybe two ago the orange ones started to pop up here and there in our stores, although it’s still very rare to find them.

    • amandapaa

      Hi Jana! And so amazing that you’re visiting the blog from South Africa. It’s funny how sometimes plants, food ideas are in one part of the world, and not the other. Either it takes longer to figure out how to grow because of the climate or preference. I did actually use the white skinned, white fleshed, called an O’Henry Sweet Potato in this recipe. Thanks so much for stopping by. xoxo

  6. Jess @Nourished by Nutrition

    Oh my goodness, these look so good! I think they will be making an appearance at my Christmas table (or weekly on my dinner table) as well! If I were you I would be torn between wanting everyone to be able to share in the deliciousness, but then secretly wanting no one to partake so I could eat the whole batch myself…That’s not the Christmas spirit is it…sigh. On a side note, Japanese and white sweet potatoes are my favorite. I roast a batch of them whole every week and eat them and usually eat them with almond butter, cinnamon and yogurt.

    • amandapaa

      wow jess, eating them the sweet way with almond butter and yogurt sounds amazing! could be fun for breakfast, and something to try in a dessert way. xo

  7. Karlie

    Oh these look incredible! Anything potato is a win in my book

    • amandapaa

      give me all the fluffy inside, crispy outside potatoes!