Crispy Roasted Sweet Potatoes
A reliable and no-fuss method to roast sweet potatoes that results in crispy edges and tender centers, perfect as a side or meal prep item.
Ingredients
Main Ingredients
- 2 medium medium-sized firm sweet potatoes, peeled and cut into 1-inch cubes Choose firm tubers without soft spots or long sprouts.
- 2 tablespoons olive oil Extra-virgin olive oil adds flavor and helps spices cling.
- 1 teaspoon salt Use kosher salt for even coverage.
- ½ teaspoon black pepper
- ½ teaspoon paprika Gives color and a subtle smokiness.
- ½ teaspoon garlic powder Adds all-purpose savory backbone.
- ¼ teaspoon cinnamon
- pinch chili flakes For a little heat.
Instructions
Preparation
- Wash and peel the sweet potatoes.
- Cut them into evenly sized 1-inch cubes.
Seasoning
- Place the potato cubes in a large bowl. Drizzle with olive oil and add salt, black pepper, paprika, garlic powder, cinnamon, and a pinch of chili flakes.
- Toss thoroughly until all pieces are well coated.
Arranging
- Line a baking sheet with parchment paper and arrange the seasoned cubes in a single layer.
Roasting
- Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through.
- Check for readiness when edges are deeply golden and a fork slides into the largest cube without resistance.
Serving
- Remove from the oven and serve warm. Optionally, sprinkle with fresh herbs or a squeeze of lemon juice.
Notes
For extra crisp, preheat the baking sheet. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for later use.