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These delicious Crispy Roasted Sweet Potatoes are an easy, nutritious side dish you will crave. Just a few simple steps required! I know your family and friends will love this recipe. It’s a house favorite here.
Why Make These Crispy Roasted Sweet Potatoes
Nothing makes me happier than roasted veggies. They are so versatile with flavors so naturally these Crispy Roasted Sweet Potatoes are a favorite go to.
- Simple Steps To Make.
- Customize The Flavor.
- Versatile Side to So Many Meals.
- Nutritious.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Sweet Potatoes. Grab a few sweet potatoes, I opt for a medium size that won’t be too difficult to handle and cut.
- Seasonings. Garlic, onion powder, salt, pepper, paprika, chili powder, chipotle powder, dried or fresh parsley, fresh thyme.
- Corn Starch. This helps to crisp up the sweet potatoes. Arrowroot will also work.
- Olive Oil. Or Avocado Oil will work great as well.
Steps To Make This Recipe
- Step One. Preheat oven to 425°F. Peel the sweet potatoes. Next cut each slice into cubes, keeping them as evenly-sized as possible for even cooking
- Step Two. Place the cubed potatoes in a large bowl (big enough to mix them in)
- Step Three. In a small bowl, combine the salt, pepper, paprika, garlic, onion powder and cornstarch; mix well.
- Step Four. Add the oil to the potatoes mix well. Then, add the seasonings, mix well until it’s evenly coated.
- Step Five. Spread the sweet potatoes onto a large, parchment lined cookie sheet. Bake for 15-18 minutes then flip them over with a spatula. Bake an additional 5-10 minutes or until the sweet potatoes are soft on the inside and golden and crisp on the exterior.
What to Serve With Crispy Roasted Potatoes
These potatoes make for one of the best, sweet/savory side dishes to many dishes. I like to serve them with Cornbread Chili Casserole, Garlic Honey Chickenand One Pan Chicken and Veggies.
You can also use them as an add in to my Taco Rice Bowl, Beef Burrito Bowls or Roasted Brussel Sprout Salad.
Recipe Tips
- Don’t add too much oil! The oil helps crisp/roast them but too much will make them soggy.
- Wait to add the fresh herbs until after the bake!
- You can skip the cornstarch if you want, but it really does add a nice texture we love.
- Keep the potato cubes a consistent size for an even cook.
Recipe FAQs
Yes! You can actually make this recipe with russets.
they reheat very well, you can reheat them for a few minutes in the oven or air fryer. If you microwave them they will be softer, but still delicious.
Other Side Dishes TO Try
Side Dishes
Honey Roasted Carrots And Parsnips
Sauces & Dressings
Fire Roasted Tomatoes
Side Dishes
Roasted Golden Beets
Side Dishes
Charred Broccoli
Crispy Roasted Sweet Potatoes
Equipment
- baking sheet
- parchment paper
Ingredients
- 4 cups sweet potatoes, peeled and cubed into 1½ inch cubes
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp chipotle powder
- 1 tsp dried parsley
- 2 tsp cornstarch , or arrowroot will work
- 2 Tbsp olive oil , or avocado oil
- 1 tsp fresh thyme
Instructions
- Preheat oven to 425°F. Peel the sweet potatoes. Next cut each slice into 1½ inch cubes, keeping them as evenly-sized as possible for even cooking.
- Place the cubed potatoes in a large bowl (big enough to mix them in without spilling over).
- In a small bowl, combine the salt, pepper, paprika, chili, chipotle, garlic, onion powder, dried parsley and cornstarch; mix well.
- Add the oil to the potatoes mix well. Then, add the seasonings, mix well until it's evenly coated.
- Spread the sweet potatoes onto a large, parchment lined cookie sheet. Make sure they don't overlap. Bake for 15-18 minutes then flip them over with a spatula. Bake an additional 5-10 minutes or until the sweet potatoes are soft on the inside and golden and crisp on the exterior.
Notes
- Don’t add too much oil! The oil helps crisp/roast them but too much will make them soggy.
- Wait to add the fresh herbs until after the bake!
- You can skip the cornstarch if you want, but it really does add a nice texture we love.
- Keep the potato cubes a consistent size for an even cook.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gonna try this recipe, but I love sweet potatoes
Delicious! Will be a family staple!
So happy to hear this, thanks for the good feedback!