Crispy roasted sweet potatoes are simple to make and can be used as the main dish, an easy side dish, or as an ingredient for meal prep. They can be seasoned in a variety of ways to suit both everyday and special occasions.
This roasted sweet potatoes recipe goes well with my Crispy Tender Roasted Brussels Sprouts recipe. Both can be made on a sheet pan and baked at the same time. Together, the vibrant colors and combination of flavors speak for themselves. This no-fuss pairing works great in salads or even as a hearty side, especially for Thanksgiving or Christmas dinner.
Jump to:
What Are the Health Benefits of Eating Sweet Potatoes?
Sweet potatoes are a good source of fiber, vitamin C, vitamin A, and vitamin B6. They also contain the essential minerals manganese, potassium, and copper. These nutrients can benefit your health in several ways:
- Promote a healthy immune system
- Support your gut health
- Optimize your vision
- Improve brain function
- Manage stress levels
If you are diabetic or pre-diabetic, sweet potatoes are a good substitute for regular white potatoes as the glycemic load is much lower in comparison. They should still be eaten in moderation to avoid a blood sugar spike.
Ingredients
The base recipe only requires 3 simple ingredients. You can optionally add rosemary or other seasonings. For additional inspiration, I've included several seasoning options later in this post.
- Sweet potatoes - there are many varieties of sweet potatoes. The ones I recommend for this recipe are Garnet and Jewel sweet potatoes. Both varieties work well for roasting and are quite sweet, so there's no need to add maple syrup, brown sugar, or any other type of sweetener. These varieties should be easy to find in grocery stores.
- The Garnet variety has a longer, thinner shape, which makes them easier to cut into cubes. They are a bit starchier than other varieties.
- The Jewel variety has a wider and stockier shape with a slightly fluffier texture. They are more challenging to prepare if you do not use a sharp knife.
- Avocado oil - works great for high heat cooking and has a neutral flavor. I would avoid using olive oil when baking at a temperature higher than 400℉ For health benefits and added flavor, you could drizzle some olive oil onto the sweet potatoes after they are done cooking.
- Salt and black pepper - adding a little salt and pepper is the perfect simple seasoning if you are roasting sweet potatoes as an ingredient for another recipe.
- Rosemary (optional) - my favorite way to dress up roasted sweet potatoes is to use fresh or dried rosemary, especially when making them as a side dish.
How to Make Crispy Sweet Potatoes
Set the oven rack in the middle then preheat the oven to 425℉. If desired, line the baking sheet with parchment paper.
Using a potato peeler, remove the skin from the sweet potatoes. You may need to rinse them under the water faucet to remove any grit after peeling. Cut off the tops and bottoms to create a stable base, then cut 1-inch thick slices from top to bottom, lengthwise. Cut each slice into 1-inch cubes. Keeping the cubes uniform in size will allow them to roast more evenly.
Add the cubed sweet potatoes to a large mixing bowl and combine with the remaining ingredients. If you are using dried herbs, make sure they are coated well in the oil so that they will soften during baking.
Spread the prepared sweet potatoes into a single layer on a rimmed baking sheet. Space them out so that the cubes are not touching. This will create crispy roasted sweet potatoes. If they are too crowded on the pan, they will end up getting steam-cooked due to the moisture content.
Place them in the preheated oven for 20 minutes, then toss them and rotate the baking sheet 180 degrees to ensure even cooking. Bake for another 10 minutes or until they are golden brown.
To enjoy crispy oven-roasted sweet potato cubes, it's best to serve them immediately. The more they sit, the less crispy they will become.
Variations
In addition to salt and black pepper, here are some more spices you can use to create different flavors:
- For a smoky and spicy seasoning, try using smoked paprika, cumin, garlic powder, and chili powder (½ teaspoon of each).
- For a simple version with a little heat, just add some chili powder.
- For an Asian-inspired version, try adding some star anise powder.
- For an Indian-inspired version, try adding some garam masala. Garam masala is a blend of spices that typically consists of cinnamon, cardamom, coriander seeds, mustard seeds, cloves, nutmeg, and peppercorns.
- If you like curry flavors, simply add some curry powder.
- For cheese lovers, try generously sprinkling on some parmesan cheese, minced fresh garlic, and fresh herbs (like oregano and/or thyme) after baking.
Storage
Leftover sweet potatoes can be stored in an airtight container for 3-5 days in the refrigerator. To reheat, microwave for 1-2 minutes.
Top tips
- Use a sharp chef's knife to cut sweet potatoes. This will make it much easier and safer.
- To ensure even baking, don't forget to cut your sweet potatoes into similar sizes. Smaller pieces will cook faster while the larger pieces will need more time to soften.
- When adding spices, make sure to combine the cubed sweet potatoes in oil first so that the spices can stick to the cubes.
FAQ
Roasted sweet potatoes will not come out crispy if they are crowded on the baking sheet. Make sure the pieces of sweet potato are spread out in an even layer and not in contact with each other. Coat them in oil and bake on high heat, usually 425 degrees Fahrenheit.
You do not have to remove the sweet potato skin before cooking as this is based on personal preference.
Sweet potatoes pair well with a variety of proteins, such as pulled pork, roasted chicken, and even as a substitute for regular potatoes in beef stew. They also go well with black beans in a Buddha bowl or grain bowl.
Related
Recipe
How to Make Crispy Oven-Roasted Sweet Potatoes
INGREDIENTS
- 1.5 pounds sweet potatoes, peeled and cut into 1-inch cubes about 5 cups of cubed sweet potatoes
- 2 tablespoon avocado oil
- salt and pepper, to taste
- 1 tablespoon dried rosemary, crushed optional
INSTRUCTIONS
- Set the oven rack in the middle then preheat the oven to 425℉. If desired, line the baking sheet with parchment paper.
- Add the cubed sweet potatoes to a large mixing bowl and combine with the remaining ingredients.
- Spread the prepared sweet potatoes into a single layer on a rimmed baking sheet. Space them out so that the cubes are not touching.
- Place them in the preheated oven for 20 minutes, then toss them and rotate the baking sheet 180 degrees to ensure even cooking. Bake for another 10 minutes or until they are golden brown. Serve immediately.
NOTES
- Use a sharp chef's knife to cut sweet potatoes. This will make it much easier and safer.
- To ensure even baking, don't forget to cut your sweet potatoes into similar sizes. Smaller pieces will cook faster while the larger pieces will need more time to soften.
- When adding spices, make sure to combine the cubed sweet potatoes in oil first so that the spices can stick to the cubes.
Leave a Comment