Hey y’all! If you’ve been searching for the ultimate side that’s both irresistibly crunchy and naturally sweet, these crispy roasted sweet potatoes are here to win your heart. They’re a breeze to make, loaded with flavor, and versatile enough for busy weeknights, holiday feasts, or even meal prep. The best part? Everyone comes back for seconds—sometimes thirds! Let’s get cooking!
Why You’ll Love This Crispy Roasted Sweet Potatoes Recipe
- The perfect combo of caramelized edges and tender, fluffy interiors.
- Super easy to prep—just peel, chop, toss, and roast!
- Great for meal prep or feeding a crowd at gatherings.
- Pairs effortlessly with proteins, salads, or as a stand-alone snack.
- Naturally gluten-free and fits a variety of healthy diets.
Ingredients for Crispy Roasted Sweet Potatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for depth of flavor)
- 1/4 teaspoon garlic powder (optional, for extra aroma)
How to Make Crispy Roasted Sweet Potatoes
1. Prep the Sweet Potatoes
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Peel and chop sweet potatoes into 1-inch cubes for even roasting.
2. Toss with Seasonings
In a large bowl, combine the sweet potatoes, olive oil, sea salt, black pepper, smoked paprika, and garlic powder. Toss until the cubes are well coated.
3. Spread and Bake
Spread the sweet potatoes out in a single layer on the prepared baking sheet—make sure they aren’t touching (this ensures crispiness!). Roast in the preheated oven for 25 minutes, then stir or flip the potatoes. Continue roasting for another 15-20 minutes, or until the edges are crispy and beautifully caramelized.
4. Serve Crispy Roasted Sweet Potatoes
Remove from the oven, sprinkle with extra salt or fresh herbs if desired, and serve hot!
Notes for Crispy Roasted Sweet Potatoes
- Don’t crowd the pan; use multiple sheets if doubling the recipe—crowding causes steaming, not crisping (learn more).
- For ultra crispy edges, let the sweet potatoes cool for 2-3 minutes before serving—they’ll crisp up even more.
- Try a light sprinkle of cornstarch before roasting for added crunch.
Variations on Crispy Roasted Sweet Potatoes
- Spicy Roasted: Add 1/4 teaspoon cayenne pepper for heat lovers.
- Herb Infused: Toss with chopped rosemary or thyme before baking.
- Maple-Glazed: Drizzle with 1 tablespoon maple syrup in the last 10 minutes of roasting for a touch of sweetness.
Equipment Needed for Crispy Roasted Sweet Potatoes
- Large baking sheet
- Parchment paper
- Sharp chef’s knife
- Vegetable peeler
- Mixing bowl
- Spatula or tongs
Storage Instructions for Crispy Roasted Sweet Potatoes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To re-crisp, spread them on a baking sheet and bake at 400°F (200°C) for 8-10 minutes, or reheat in an air fryer for 3-4 minutes.
Pairings & Serving Recommendations for Crispy Roasted Sweet Potatoes
- Serve alongside roast chicken, grilled steaks, or salmon.
- Perfect with a fresh green salad or grain bowl.
- Top with a dollop of Greek yogurt and chopped chives for a savory snack.
Pro Tips for the Best Crispy Roasted Sweet Potatoes
- Cut all cubes the same size for even roasting (see this guide).
- Flip the sweet potatoes halfway through roasting to boost all-around crispiness.
- Use convection/broil mode in the last 3-4 minutes for extra golden brown edges (sweet potato nutrition facts).
Frequently Asked Questions About Crispy Roasted Sweet Potatoes
- Can I leave the skin on the sweet potatoes?
- Absolutely! The skin gets extra crispy and adds fiber—just scrub well before chopping.
- Can I use other oils?
- Yes, try avocado oil or melted coconut oil for different flavor twists.
- How do I prevent soggy roasted sweet potatoes?
- Don’t overcrowd the baking sheet and always roast at a high temperature, like 425°F (220°C).
Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 55 minutes
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch or arrowroot starch
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the sweet potato cubes with olive oil until evenly coated.
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3Add sea salt, black pepper, smoked paprika, garlic powder, dried thyme, and cornstarch to the bowl. Toss until the sweet potatoes are well coated with seasoning and starch.
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4Spread the sweet potatoes in an even layer on the prepared baking sheet, making sure not to overcrowd.
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5Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden brown and crispy on the edges.
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6Remove from the oven and let cool slightly before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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