How to Make Crispy Oven-Roasted Sweet Potatoes

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Crispy roasted sweet potatoes are simple to make and can be seasoned in a variety of ways to suit both everyday and special occasions.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 140kcal

Author: Elcy Wang

▢ 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

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.

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.

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.