Description
Learn how to make deliciously crispy roasted sweet potatoes with this simple, straightforward recipe. Achieve tender interiors and beautifully caramelized edges every time.
Ingredients
Scale
- 2 pounds sweet potatoes (about 2–3 medium), scrubbed clean
- 2–3 tablespoons olive oil (or other neutral cooking oil like avocado or grapeseed oil)
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon black pepper, freshly ground
- Optional additions: 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, a pinch of cayenne pepper
Instructions
- 1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2. Wash the sweet potatoes thoroughly. Cut into uniform 3/4-inch to 1-inch cubes or wedges.
- 3. Place sweet potatoes in a large bowl. Drizzle with olive oil, add salt, pepper, and any optional spices. Toss to coat evenly.
- 4. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, ensuring they have space between them to promote crisping. Use two pans if necessary.
- 5. Roast for 20-25 minutes.
- 6. Carefully flip each sweet potato piece.
- 7. Continue roasting for another 15-25 minutes, or until tender with browned, crispy edges.
- 8. Serve immediately.
Notes
Store cooled roasted sweet potatoes in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes for best crispiness. Avoid microwaving if crispiness is desired. Leftovers can be used in hashes, salads, soups, or pureed for baked goods.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 150-200 kcal (varies with oil amount)
- Sugar: 10g
- Sodium: 300mg (with 1 tsp kosher salt)
- Fat: 7-10g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g