Dill Roasted Sweet Potatoes + Warm Spinach Salad

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Foil lined baking sheet filled with a batch of our Dill Roasted Sweet Potatoes

I’m all about sweet potatoes. Sweet potato fries, chips, pancakes, waffles, muffins. You name it I’ve tried it and probably loved it. But when my brilliant friend Alina had John and I over for dinner a few weeks back she served us sweet potatoes like I’d never had before: roasted in fresh dill. Friends, I’m never going back to plain again.

Cubed sweet potato and fresh dill for making a delicious vegan salad
Bowl of our delicious Roasted Sweet Potato Salad recipe with fresh dill

This recipe is so simple yet lends itself to a number of different serving options. You could serve it at a side, add a protein during the roasting process such as chicken thighs, whip it up for breakfast alongside eggs, or use it as a frittata “crust.” The options are endless, and all delicious.

Freshly baked sweet potatoes, onions, and dill for our Sweet Potato Salad recipe

The recipe is also quick and easy. Simply dice up sweet potatoes with skin on, as well as some white onions and then toss it all together with olive oil, whole garlic gloves, a crack of salt and pepper and a load of fresh dill. Let it get roasty toasty for about 40 minutes or so and then do with it what you will.

Wooden bowl of our Warm Sweet Potato & Dill Salad recipe

I opted to toss mine over a bed of spinach and added a handful of toasted walnuts and bleu cheese. I was in warm salad heaven.

Bowl of our Warm Sweet Potato Dill Spinach Salad recipe

Dill Roasted Sweet Potatoes + Warm Spinach Salad

Easy roasted sweet potatoes with fresh dill, whole garlic cloves, white onion, and sea salt and pepper. Serve as a side, alongside eggs, or over spinach for a warm salad.
Author Minimalist Baker
Bowl of Warm Sweet Potato Spinach Salad for a delicious vegan side dish
5 from 3 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 (3/4-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Month


  • 2 large sweet potatoes
  • 1 small white onion
  • 5 whole garlic cloves
  • 4 Tbsp olive oil (or coconut oil)
  • 1/4 tsp each sea salt and pepper
  • 1 large bunch fresh dill (lightly chopped // 1 large bunch yields ~1/2 cup)


  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper or foil. Lightly spray with non-stick spray.
  • Rinse and scrub sweet potatoes and remove any dark spots. Then dice into 1-inch cubes and add to a large mixing bowl.
  • Dice onion into rings and add to the bowl as well, along with the garlic cloves. Add olive oil and toss. Then season with salt, pepper and dill and toss again until well coated. Add to baking sheet in a single layer (use more baking sheets, as needed, if increasing batch size).
  • Bake for 35-45 minutes or until soft and potatoes slide off a knife or fork with ease. Remove from oven and serve immediately. I added mine over a bed of fresh spinach and topped it with bleu cheese and toasted walnuts for a comforting warm salad. Will keep in an airtight container in the fridge for several days, or in the freezer for a month.


*Nutrition is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 three-quarter-cup servings Calories: 230 Carbohydrates: 35 g Protein: 3.7 g Fat: 9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Fiber: 6 g Sugar: 1 g

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My Rating:

  1. Joanna says

    Sooooooo very delicious ? I just made a double batch and my family ate it all. I haven’t yet been disappointed with one recipe. We love everything you create Dana. Thank you for being our go to site for the best recipes!!

  2. Brittany says

    Ohhhhh I just made this for lunch and it was oh so tasty! I added sun dried tomato and cashew cheese on top as an extra garnish.
    I definitely recommend this for a yummy lunch!

      • Dawn DeNeve says

        I love sweet potatoes! I am a breast cancer survivor and proud to say that it has made me a better eater….I have always loved vegetables and foods that make me feel good and I will say your website is FANTASTIC!

        I’m thrilled that I found you online and you have helped me immensity. I feel great and hope in the next year I loose weight too.

        I will be sneaking these recipes on my friends and family to see how they enjoy them….I’m sure I will turn many of them to try these recipes themselves :)

        The Roasted Dill Sweet Potatoes…..OH, My! Love, love, love!

  3. Natelle says

    I use dill extensively fresh, but I’ve never cooked with it. For some reason I always assumed that it would lose it’s flavour. These sound delish & I’ll be trying them very soon!!

  4. Jennifer says

    Yum, this looks good and I love sweet potatoes. I like to add dill to regular roasted potatoes but I never thought to add it to sweets. And those onions…so nicely caramelized!

  5. Ashley says

    Oooh, I love fresh dill + never would have thought to combine it with sweet taters. I want this in front of me right NOW! :)

  6. Eileen says

    Ooh, I love it! The combination of caramelized sweet potato and herbaceous dill sounds amazing. I think I’d have mine topped with a fried egg, for a complete dinner-in-a-bowl. :)

  7. Katy @ KatysKitchen says

    Beautiful. I’ve got some sweet potatoes to be used and I’m always looking for new ways to have them. I love dill but have never thought of pairing them before. Those onions look divine.

  8. Natasha says

    I love the idea of pairing sweet potato and dill–looks so fulfilling yet light. And I think a mound of these potatoes topped with a poached egg would be killer!

  9. Tieghan says

    It’s a sweet potato day around the blog world! I just posted some sweet potato burgers! These look insanely delicious! I love dill so I am super excited to try these!

  10. Megan @ megbakes says

    I’ve roasted sweet potatoes before, but never with onions, garlic and dill. It sounds delicious with all the contrasting flavors and looks great! Sweet potatoes are my favorite food and all your posts have me craving it even more than usual.