Learn how to bake sweet potato cubes in the oven with this easy recipe. Instead of roasting whole sweet potatoes, just cube them, toss with a little fat and seasoning, and roast until golden brown. They come out sweet and caramelized, like candy with no added sugar. This is a great side dish for chicken, beef, or your Thanksgiving turkey.
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Cubed sweet potatoes roast faster and more evenly than whole ones. You get more surface area, which means more caramelization and better texture. Whole sweet potatoes can turn out mushy in the middle, but cubed ones come out soft with golden edges in every bite.
We eat roasted sweet potatoes all the time. They're sweet and loaded with vitamin A. Just season and roast. They go with chicken, fish, steak and almost anything!
Top Tips
- At the grocery store, look for medium-sized potatoes with smooth skin and no blemishes, soft spots, wet spots, or cracks.
- Fresh sweet potatoes should feel heavy for their size. A heavy weight means the flesh is moist and hasn't dried out.
- Try to get 1-inch cubes so they cook at the same rate.
- Don't crowd the pan so they roast instead of steam.
- Salt and pepper are all you need, but you can add garlic powder, paprika, or herbs for extra flavor.
How to Select Sweet Potatoes
Sweet potatoes are available year-round, with their peak season being in August through the middle of October, just in time for fall!
At the grocery store, look for medium-sized potatoes with smooth skin and no blemishes, soft spots, wet spots, or cracks.
Check your local farmer's market in the fall for the best sweet potatoes!
Fresh sweet potatoes should feel heavy for their size. A heavy weight means the flesh is moist and hasn't dried out.
Unlike sweet potatoes, yams are usually drier and starchier, and they're hard to find in American grocery stores according to Chelsea's Dirty Apron.
Where to Store Sweet Potatoes
Store sweet potatoes in a cool, well-ventilated location away from direct light.
According to Southern Living magazine, unwashed sweet potatoes can last in your home for several weeks. Ideally, the potatoes you should store the potatoes at 50 to 60 degrees Fahrenheit.
The refrigerator is too cold for sweet potatoes or any potatoes for that matter. The refrigeration messes with the texture of the potatoes and makes the natural starch turn into sugar.
Ingredients
- Sweet potatoes (Beauregard, Red Garnet, or Jewel)
- Olive oil or you can sub avocado oil, coconut oil, or ghee. Keep it healthy 😊
- Salt and pepper
- Fresh herbs (basil, parsley, cilantro, etc.)
How To Cube Sweet Potatoes
- To cube sweet potatoes safely, start by cutting the potato in half lengthwise so it sits flat on the cutting board.
- Slice each half into 3 or 4 even strips, then turn and cut those into cubes.
- Keep the pieces about the same size so they cook evenly.
Recipe
- Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C).
- Line your largest sheet pan with parchment paper and set aside.
- Peel and cut the sweet potatoes into one-inch cubes.
- In a large mixing bowl, toss the sweet potato cubes with oil, salt, and pepper.
- Scatter the seasoned potatoes on the baking sheet in a single layer.
- Bake for about 30 minutes.
- Remove from the oven and allow to cool for 5-10 minutes. Toss with fresh herbs and adjust seasoning with additional salt and pepper to taste.
For a faster option, see my air fryer sweet potatoes recipe.
Garnishing Sweet Potatoes
You can garnish your roasted sweet potatoes with the fresh herb of your choice, such as parsley, thyme, basil, dill, and fresh oregano.
Leftovers and Reheating
Store your leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat baked sweet potatoes, place them in a preheated oven at 350°F for 10-15 minutes, microwave them covered for 1-2 minutes, or sauté in a skillet with a bit of oil until heated through.
Whether I have a piece of roasted fish or grilled chicken, sweet potatoes add great color and flavor to every meal.
Summary
Roasted sweet potatoes are a simple and delicious side dish. Just cube the potatoes, toss with oil and seasoning, and bake until tender and caramelized. Roasting brings out their natural sweetness and gives them a golden finish.
For best results, spread the pieces out on the pan so they don't steam. We make these all year long, but they're perfect for Thanksgiving too. Everyone loves them!
Check out our roundup of all of our Roasted Vegetables Recipes for more ideas.
FAQ
Sweet potatoes are loaded with beta-carotene, potassium, magnesium, vitamin C, and fiber.
Roasted sweet potatoes are crispy on the outside and creamy on the inside.
Roast them for about 25-30 minutes at 400 degrees until they are fork-tender and caramelized.
Yes. Roast them, let them cool, and store in the fridge for up to 3 days. Reheat in a skillet or toaster oven to bring back the texture.
Baked Sweet Potato Cubes
Ingredients
- 2 pounds sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- freshly ground black pepper
- ¼ cup fresh herbs such as parsley, thyme, basil or dill, roughly chopped (optional)
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C).
- Line your largest sheet pan with parchment paper and set aside.
- Peel and cut the sweet potatoes into one-inch cubes.
- In a large mixing bowl, toss the sweet potato cubes with oil, salt, and pepper.
- Scatter the seasoned potatoes on the baking sheet in a single layer.
- Bake for about 30 minutes.
- Remove from the oven and allow to cool for 5-10 minutes. Toss with fresh herbs and adjust seasoning with additional salt and pepper to taste.
