This recipe for crispy roasted sweet potatoes is one of my favorite side dishes. I make roasted sweet potatoes quite often because they have tons of fiber and they taste like candy. Roasted sweet potatoes cubes are a really great snack or an excellent side dish for meat or fish.
Crispy Roasted Sweet Potatoes is gluten-free, vegan, Paleo, Whole30. It has lots of good carbs and fiber!
You can garnish your roasted sweet potatoes with the fresh herb of your choice, such as thyme, cilantro, basil, dill, or fresh oregano. Fresh herbs are anti-inflammatory and promote good health.
How to Select & Store Sweet Potatoes
Sweet potatoes are available year-round, with their peak season being in August through the middle of October.
When you go shopping, look for medium-sized potatoes with smooth skin and no blemishes, soft spots, or cracks. I like to look for oval-shaped potatoes because they're easier to peel.
Store sweet potatoes for up to two weeks in a cool, well-ventilated location. Refrigeration messes with their texture and makes the natural starch turn to sugar.
What You Need
- Sweet potatoes
- Olive oil
- Salt
- Pepper
How to Roast Sweet Potatoes
To roast the potatoes, wash them well and peel off the skin. Slice into 1-inch rounds. I can cut each piece into 4 or 9 pieces, depending on how thick the slice is. They should all be similar in size for even roasting.
In a large bowl, toss cubed potatoes with oil, salt, and pepper.
Scatter on a baking sheet so they are not touching. If the pan is too crowded, the potatoes will steam and not caramelize and crisp.
Roast until spotty brown. The insides will be tender, and the outer edges of each cube will be crunchy.
Leftovers
Store your leftovers in an airtight container in the refrigerator up to 3 days.
I love to toss these potatoes into my big-bowl lunch the day after I make them. They add great flavor to salads.
To reheat your leftovers, melt a little butter in a skillet over medium heat, add the potatoes, shaking the pan now and then, and heat them up for a few minutes.
Roasted Sweet Potatoes FAQ
Are sweet potatoes healthy?
They are loaded with beta carotene, potassium, magnesium, vitamin C, plus lots of fiber.
Are Sweet Potatoes on the Kaufmann Phase One Diet?
Because of their higher sugar level, sweet potatoes are on the Kaufmann Phase Two diet, not the initial phase one.
Do roasted sweet potatoes get crispy?
Roasted sweet potatoes are crispy on the outside and creamy on the inside.
Do I need a lot of oil on the sweet potatoes to make them crispy?
No. If you use too much oil the potatoes will be soggy. If you use too little oil, the potatoes will be dry and tasteless.
Should I parboil sweet potatoes before roasting them?
There is no need to boil the potatoes before roasting. Sweet potatoes roast quickly, taking anywhere from 20 to 35 minutes, depending on how thick they are cut.
Do I need to peel the potatoes before roasting them?
Yes, they're dirty.
How long should sweet potatoes rest after roasting them?
You can serve the potatoes right out of the pan after they're roasted. I like to pull the pan from the oven and place it on the stove top to cool. Let the pan rest for ten minutes. when cool, you can serve with your meal or refrigerate for a later meal.
Are roasted sweet potato considered candy?
Roasted sweet potatoes are a portable sweet treat that some might consider to be like candy. Sometimes I make them and leave the sheet pan right on top of the stove. Anyone who walks by during the day, eats a few. Before I know it, the whole tray is gone.
More Easy Vegetable Recipes:
- Roasted Cauliflower with Garlic
- Healthier Mashed Sweet Potatoes
- How to Roast Asparagus
- How to Roast Brussels Sprouts
- Roasted Broccoli and Garlic
- Roasted Cauliflower and Carrots
The Only Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon pink Himalayan salt
- freshly ground black pepper
- ¼ cup fresh herbs such as parsley, thyme, basil or dill, roughly chopped (optional)
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
- Peel and cut the sweet potatoes into one-inch cubes. Try to get them approximately the same size so they roast evenly.
- In a large mixing bowl, toss the potatoes with oil, salt, and pepper.
- Scatter potatoes on your largest sheet pan so they are not touching. If they're too close, they will steam and not get crispy.
- Check at 30 minutes. They should be fork tender.
- Remove from oven and allow to cool for 5-10 minutes. Toss with herbs and season with additional salt and pepper to taste.
Nutrition
Nutrition Information
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.