Name: Crispy Roasted Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 large sweet potatoes (peeled and cut into 1/2-inch cubes); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon cornstarch or arrowroot powder; Chopped fresh parsley for garnish (optional)

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If you’re looking for a side dish that checks all the boxes—ultra-flavorful, golden on the outside, and beautifully tender within—Crispy Roasted Sweet Potatoes are about to become your new obsession. This recipe transforms humble sweet potatoes into bite-sized, irresistible nuggets of goodness, thanks to a clever toss with seasonings and a cornstarch “secret.” Whether you’re pairing them with dinner, tossing them on a salad, or munching a handful straight from the pan, these potatoes deliver crunch, color, and deep caramelized flavor in every bite.

Crispy Roasted Sweet Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity—each ingredient does important work when it comes to taste, color, and that hallmark crispy texture. Let’s break down what you’ll need and why it matters!

Sweet potatoes: Pick large, firm sweet potatoes for a creamy interior and caramelized exterior.
Olive oil: Helps the potatoes roast evenly and crisps up those beautiful edges.
Garlic powder: Brings a savory, aromatic backdrop without overpowering the natural sweetness.
Smoked paprika: Adds subtle heat and a deep, smoky flavor that plays perfectly with sweet potatoes.
Salt: Essential for balancing the sweetness and making those flavors sing.
Black pepper: Gives a gentle kick that rounds out every bite.
Cornstarch or arrowroot powder: The not-so-secret magic for achieving that ultra-crispy, golden finish.
Chopped fresh parsley (optional): Sprinkling this on top adds a pop of freshness and green color just before serving.

How to Make Crispy Roasted Sweet Potatoes

Step 1: Prep Your Baking Sheet and Potatoes

Start by preheating your oven to a toasty 425°F—this high heat is key for real crispiness. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Peel your sweet potatoes and cut them into even, half-inch cubes. Keeping them uniform in size ensures each piece roasts at the same rate, giving you maximum crunch with no undercooked bits.

Step 2: Toss with Oil and Seasonings

Grab a large mixing bowl and combine your sweet potato cubes with olive oil, garlic powder, smoked paprika, salt, and pepper. Don’t be shy—use your hands or a big spoon to get every piece evenly coated. This step infuses each cube with flavor while setting up their gorgeous golden crust. Adding the seasonings now lets them mingle as they roast, bringing out the best in every bite.

Step 3: Add Cornstarch for Extra Crispiness

Sprinkle your tablespoon of cornstarch (or arrowroot powder) over the seasoned potatoes. Toss them again, making sure the powder is distributed evenly—look for every surface to have a light dusting. This “crispy coat” is what gives the Crispy Roasted Sweet Potatoes their signature crunch, so don’t skip it! Cornstarch helps draw out moisture, encouraging the outsides to become irresistibly crisp while the centers stay tender.

Step 4: Arrange and Roast

Spread the coated sweet potatoes on your prepared baking sheet in a single, spaced-out layer. Crowding the pan means steaming instead of roasting, so if you need to, use two pans or do two batches. Place them in the oven and roast for 20 minutes. Then, take them out, flip the cubes with a spatula so they brown evenly, and roast for another 15 to 20 minutes until the edges are deeply golden and deliciously crisp.

Step 5: Cool Slightly and Garnish

Once out of the oven, let your Crispy Roasted Sweet Potatoes cool for a few minutes—this lets the crust firm up and makes them even more snackable. If you like, sprinkle with chopped fresh parsley for a burst of color and freshness. Serve warm for the ultimate experience!

How to Serve Crispy Roasted Sweet Potatoes

Garnishes

A shower of fresh parsley always brightens up the finished dish, adding that little hint of garden flavor and making those orange cubes look even more appetizing. You can also try a squeeze of fresh lime juice, a dash of flaky sea salt, or even a light dusting of grated parmesan if you don’t need it to be vegan.

Side Dishes

Crispy Roasted Sweet Potatoes are totally versatile. They’re fabulous alongside seared salmon, roast chicken, veggie burgers, or your favorite protein. Try pairing them with a cool yogurt dip, tangy tahini sauce, or even a drizzle of hot honey if you like a kick—the sweet and salty combo is out of this world!

Creative Ways to Present

Beyond serving them as a classic side, these potatoes are amazing scattered on salads, wrapped up in a tortilla with black beans and avocado for a lunch wrap, or piled on a grain bowl with greens and a drizzle of lemon vinaigrette. For a party, offer them with toothpicks and a trio of fun dipping sauces for a simple, crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Crispy Roasted Sweet Potatoes in an airtight container in the fridge for up to 4 days. They’ll lose a bit of their initial crunch, but the flavors will still be bold and satisfying.

Freezing

Surprisingly, you can freeze Crispy Roasted Sweet Potatoes! Arrange the cooled potatoes in a single layer on a baking sheet and freeze solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Just know that the texture may be a little softer after reheating, but the flavor still shines.

Reheating

To bring the crispy magic back, reheat your potatoes in a hot oven at 400°F for about 10 minutes, or until heated through and re-crisped. A toaster oven works well too! Avoid the microwave if possible—it’ll make them soft rather than crispy.

FAQs

Do I have to peel the sweet potatoes?

Not at all! Leaving the skin on adds extra fiber and a bit of rustic texture. Just be sure to scrub them well before cutting, and know that the skins may crisp up even more.

Can I use regular potatoes instead of sweet potatoes?

You certainly can use this technique with regular potatoes for great results, though the flavor will be different. Try Yukon golds or red potatoes for a buttery, earthy twist.

What can I use instead of cornstarch?

Arrowroot powder is an excellent substitute for cornstarch. Tapioca starch will also work in a pinch, giving you similarly crispy results on your Crispy Roasted Sweet Potatoes.

Why are my sweet potatoes not getting crispy?

The biggest culprits are overcrowding the pan or not coating them thoroughly enough with oil and starch. Make sure you leave space between cubes and that every piece gets that magic, crispy coating.

Can I make Crispy Roasted Sweet Potatoes ahead of time?

Absolutely! You can roast the potatoes ahead and re-crisp them in a hot oven right before serving. They’re a great make-ahead option for meal prep, parties, or busy weeknights.

Final Thoughts

There’s something absolutely irresistible about these Crispy Roasted Sweet Potatoes—crackly edges, sweet tenderness, and a savory hint of spice. I hope you make a double batch, because I promise, one pan will disappear faster than you think. Don’t wait to give this easy favorite a try and let your kitchen fill with the aroma of roasting goodness!

Crispy Roasted Sweet Potatoes Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

These Crispy Roasted Sweet Potatoes are a delicious and healthy side dish perfect for any meal. With a crispy exterior and tender interior, these sweet potatoes are seasoned to perfection and make a great addition to your dinner table.

Ingredients

Scale

Sweet Potatoes:

2 large sweet potatoes (peeled and cut into 1/2-inch cubes)

Seasoning:

2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Coating:

1 tablespoon cornstarch or arrowroot powder

Garnish:

Chopped fresh parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Toss sweet potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper. Sprinkle the cornstarch over the potatoes and toss again until evenly coated.
Roast sweet potatoes: Spread the sweet potatoes on the baking sheet and roast for 20 minutes. Flip the potatoes and roast for another 15–20 minutes until crispy.
Garnish and serve: Remove from the oven, cool slightly, garnish with parsley, and serve warm.