These crispy roasted sweet potatoes are an easy, flavorful side dish with perfectly golden edges and tender centers. Seasoned with simple spices including paprika, garlic powder, and cumin, these oven-roasted sweet potato cubes are perfect for meal prep and pair beautifully with everything from chicken to burgers. With just 10 minutes of prep time and basic pantry ingredients, this healthy roasted sweet potato recipe will become your go-to weeknight side.
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Servings: 6
Table of Contents
Why These Roasted Sweet Potatoes Are the Best
These oven-roasted sweet potatoes deliver the perfect balance of sweet and savory flavors. The high roasting temperature creates irresistibly crispy edges while keeping the insides tender and creamy. Simple spices like paprika, garlic powder, and cumin enhance the natural sweetness without overpowering it. Whether you’re meal prepping for the week or need a quick side dish for dinner, these roasted sweet potato cubes are incredibly versatile and absolutely delicious.
What makes this recipe special:
- Perfectly crispy edges with tender centers
- Simple 7-ingredient recipe
- Great for meal prep throughout the week
- Versatile enough to pair with any protein
- Healthy and naturally vegan
- Ready in under an hour
Ingredients for Crispy Roasted Sweet Potatoes
- 2 lbs sweet potatoes, peeled and chopped into 1/2-inch cubes (about 6 cups)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
How to Make Crispy Roasted Sweet Potatoes
Step 1: Preheat the Oven
Preheat your oven to 425°F. This high temperature is key to achieving those crispy, caramelized edges. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.
Step 2: Prep the Sweet Potatoes
Wash and peel the sweet potatoes using a vegetable peeler. Swivel peelers work best for removing the tough skin. Chop the sweet potatoes into 1/2-inch cubes, keeping them as uniform as possible so they cook evenly. You should have about 6 cups of cubed sweet potatoes.
Step 3: Season the Sweet Potatoes
Add the chopped sweet potatoes to a large mixing bowl. Drizzle with 3 tablespoons of olive oil. Sprinkle the salt, black pepper, paprika, garlic powder, cumin, and onion powder over the sweet potatoes. Toss everything together thoroughly until all the cubes are evenly coated with oil and spices. The oil helps the spices stick and promotes browning.
Step 4: Arrange on Baking Sheet
Spread the seasoned sweet potatoes onto the prepared baking sheet in a single layer. This is crucial—don’t overcrowd the pan! The sweet potatoes need space between them to roast rather than steam. If they’re too close together, they’ll release moisture and become soft instead of crispy. Use a second baking sheet if needed.
Step 5: Roast the Sweet Potatoes
Place the baking sheet in the preheated oven and roast for 40 minutes total. After 20 minutes, remove the pan from the oven and flip the sweet potatoes with a spatula. This ensures even browning and crispiness on all sides. Return to the oven for the remaining 20 minutes.
Step 6: Check for Doneness
The sweet potatoes are done when they have crispy, golden-brown edges but are still tender inside. A fork should pierce through easily. If they need more time, roast for an additional 5-10 minutes.
Step 7: Serve
Serve the roasted sweet potatoes immediately while they’re at their crispiest. They taste best straight from the oven!
Tips for the Crispiest Roasted Sweet Potatoes
Cut uniform cubes. Keep sweet potato cubes the same size (1/2-inch) so they cook evenly. Smaller cubes cook faster and get crispier; larger ones take longer.
Don’t overcrowd the pan. This is the #1 mistake that prevents crispiness. Give each cube space to breathe. Overcrowding creates steam, resulting in soft potatoes instead of crispy ones. Use a large baking sheet or multiple pans.
Use high heat. The 425°F temperature is essential for caramelization and crispy edges. Don’t lower it.
Flip halfway through. This simple step ensures even browning on multiple sides and maximum crispiness.
Pat dry if needed. If your sweet potatoes seem wet after cutting, pat them dry with paper towels before tossing with oil.
Don’t skip the oil. The oil is necessary for crisping and browning. Three tablespoons is the perfect amount for 2 pounds of sweet potatoes.
Use parchment or foil. Lining the pan prevents sticking and makes cleanup easier.
Serve immediately. Roasted sweet potatoes are crispiest right out of the oven. They’ll soften as they sit.
Storage and Reheating Instructions
Refrigerate: Store leftover roasted sweet potatoes in an airtight container in the refrigerator for 2-3 days. They’re best enjoyed fresh, but leftovers are still delicious.
Reheat for crispiness: Don’t use the microwave if you want to restore crispiness. Instead, reheat in a 375°F oven for 7-10 minutes. Spread them on a baking sheet in a single layer for best results.
Meal prep: These roasted sweet potatoes are perfect for weekly meal prep. Make a big batch on Sunday and use throughout the week in various dishes.
Freezing: While possible, freezing isn’t recommended as it affects texture. The sweet potatoes become softer and lose their crispiness when thawed.
Recipe Variations
Sweet cinnamon version: Omit the savory spices and use cinnamon, a pinch of nutmeg, and a drizzle of maple syrup for sweet roasted sweet potatoes.
Spicy roasted sweet potatoes: Add 1/4 teaspoon cayenne pepper or red pepper flakes for heat.
Herb-roasted: Use fresh or dried herbs like rosemary, thyme, or sage instead of cumin and paprika.
Parmesan roasted sweet potatoes: Toss with grated Parmesan cheese during the last 5 minutes of roasting.
Honey glazed: Drizzle with honey or maple syrup during the last 10 minutes of roasting for caramelized sweetness.
Asian-inspired: Use sesame oil instead of olive oil and season with ginger, garlic, and a splash of soy sauce.
Curry roasted sweet potatoes: Replace paprika and cumin with 1 teaspoon curry powder.
Brown sugar pecan: Toss with brown sugar and chopped pecans for a holiday-inspired side dish.
Serving Suggestions
These versatile roasted sweet potatoes pair perfectly with:
- Grilled or baked chicken breasts
- Pan-seared salmon or tilapia
- Burgers and sandwiches
- Roasted pork tenderloin or chops
- Steak and other beef dishes
- Rice bowls and grain bowls
- Breakfast hash with eggs
- Mixed green salads for extra heartiness
- Tacos and burritos as a filling
- Buddha bowls with quinoa and veggies
Meal Prep Ideas
Breakfast: Add to breakfast bowls with scrambled eggs, avocado, and salsa.
Lunch bowls: Create grain bowls with quinoa, roasted vegetables, chickpeas, and tahini dressing.
Dinner sides: Serve alongside your weekly protein rotation—works with everything!
Salads: Toss into mixed greens with goat cheese, pecans, and balsamic vinaigrette.
Wraps and tacos: Use as a filling for vegetarian wraps or tacos.
Frequently Asked Questions
Do I need to peel sweet potatoes before roasting? For this recipe, yes. Peeling creates better texture and allows the spices to coat the sweet potatoes evenly. However, you can leave the skin on if you prefer more rustic roasted sweet potatoes.
What size should I cut the sweet potatoes? Aim for 1/2-inch cubes. This size cooks in about 40 minutes and creates the perfect ratio of crispy edges to tender interior.
Can I use different spices? Absolutely! This recipe is very adaptable. Try cinnamon for sweet, or curry powder and ginger for different flavor profiles.
Why aren’t my sweet potatoes getting crispy? The most common reasons are overcrowding the pan (they need space to roast, not steam) or not using high enough heat. Make sure your oven is at 425°F.
Can I make these in an air fryer? Yes! Air fry at 400°F for 15-20 minutes, shaking the basket halfway through.
Do I have to flip them halfway? It’s highly recommended for even browning and maximum crispiness. Skipping this step means only one side will get crispy.
Can I roast other vegetables with the sweet potatoes? Yes, but choose vegetables with similar cooking times. Brussels sprouts, carrots, and bell peppers work well.
How do I know when they’re done? They should have golden-brown, crispy edges and be fork-tender in the center. If they’re still hard, roast longer.
Nutritional Information
Per serving (based on 6 servings)
- Calories: 160-180
- Protein: 2g
- Fat: 7g
- Carbohydrates: 26g
- Fiber: 4g
- Sugar: 5g
- Sodium: 400mg
These crispy roasted sweet potatoes are the easy, flavorful side dish you’ll make on repeat. With simple spices, minimal prep, and hands-off cooking, they deliver perfectly caramelized edges and tender centers every time. Whether you’re meal prepping for the week or need a quick weeknight side, these oven-roasted sweet potato cubes are versatile enough to pair with any protein and healthy enough to eat guilt-free. The perfect balance of sweet and savory makes them a family favorite that even picky eaters will love!
Crispy Roasted Sweet Potatoes Recipe – Easy Side Dish
Ingredients
- 2 lbs sweet potatoes, peeled and chopped into 1/2-inch cubes (about 6 cups)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Peel the sweet potatoes and cut them into 1/2-inch cubes, keeping pieces uniform in size for even cooking.
- In a large bowl, toss sweet potato cubes with olive oil, salt, pepper, paprika, garlic powder, cumin, and onion powder until evenly coated.
- Spread seasoned sweet potatoes in a single layer on the baking sheet. Avoid overcrowding to ensure crispiness. Use a second pan if needed.
- Roast for 20 minutes, then remove from the oven and flip with a spatula. Roast for another 20 minutes until crispy and tender.
- Serve immediately while the sweet potatoes are at their crispiest. Enjoy as a side or add to bowls, tacos, or salads!