Crispy Roasted Sweet Potatoes
These delicious Crispy Roasted Sweet Potatoes are an easy, nutritious side dish you will crave. Just a few simple steps required!
Servings: 4
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
Serving: 1 cup of potatoes | Calories: 186kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 664mg | Potassium: 478mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19062IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg