Crispy Roasted Sweet Potatoes
This Is How I Get My Sweet Potato Fix Every Time
Okay, so real talk—crispy roasted sweet potatoes are my solution for the nights I’m half awake but still want food that tastes like I tried. Back in college, I’d chop up sweet potatoes just to make the place smell less like ramen, and now it’s my go-to when people drop by unannounced (which they do, usually when the place is a mess). I still remember the first time I tried to impress my neighbor with these, and let’s just say I accidentally coated half the kitchen in paprika. Live and learn, right?
Why You’ll Probably End Up Making This (A Lot)
I always whip these up when I want something that feels fancy but isn’t—especially for Tuesday night trivia dinners with my family (they insist on ketchup, but I sneak in a lemon yogurt dip sometimes). My brother claims he hates sweet potatoes but, funny thing, these disappear first at the table. And honestly? I used to mess up the crispiness factor every single time—either they were soggy, or, once, frighteningly close to charcoal. But now I’ve got it semi-figured out (I mean, unless I get distracted by a phone call from Aunt Jean again).
All the Stuff You’ll Need to Make These Crispy Beauts
- 2-3 medium sweet potatoes (about 750g total—I don’t usually measure, just eyeball it!)
- 3 tablespoons olive oil—or try avocado oil if you’ve got it; once I forgot and used a splash of plain veg oil, still fine
- 1 teaspoon sea salt (I sometimes just grab a pinch—it’s not rocket science)
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (or arrowroot if you’re fancy, but honestly, cornstarch packets from the back of the cupboard are perfect)
- 1 teaspoon smoked paprika or chipotle powder (my grandma used to add a hint of cinnamon, but my kids called it “dessert fries”)
- Optional: 1/2 teaspoon garlic powder; dried rosemary; or chili flakes if you like a kick
How I Actually Make Crispy Roasted Sweet Potatoes
- Preheat that oven. 220°C (428°F) is where the magic happens. (Some people go for 200, but actually, I find it works better cranked up just a bit more!)
- Peel your sweet potatoes. Or don’t. Sometimes I leave the skin on if it looks decent, because honestly, who has time?
- Chop into cubes, about 1.5 cm-ish. Sometimes mine look more like rectangles; just try to keep them vaguely uniform, or they’ll roast weirdly. Try not to get distracted by that text message here.
- Toss the cubes in a big bowl with the oil. This is the time for cornstarch—sprinkle that on and give it all a good stir. This is where I usually sneak a taste, as if raw potato is even nice…
- Add your salt, pepper, paprika, and whatever extras (rosemary, garlic, or what have you).
- Spread evenly on a lined baking tray (I use parchment, but foil works in a pinch). If they’re all jammed together, they just steam—trust me, space them out! Learned that the hard way.
- Stick ‘em in the oven for 25 minutes, then shuffle them around with a spatula or random kitchen tool (just not your hand, that stings) and bake for another 18–22 minutes. You want golden brown edges and serious crispiness—don’t panic if they look a bit too dark at first glance, they settle once cooled.
- Serve hot—or at least try to, if you can keep people from pilfering them straight from the pan.
Peculiar Things I’ve Noticed After Making This a Bunch
- Letting them cool for a minute actually helps the crispiness (who knew?)
- I sometimes forget the cornstarch and, you know what, they’re still good—just less shatter-y
- Sweet potatoes are like snowflakes—some batches are just naturally crispier than others. No idea why! If anyone figures out the science, let me know.
Crazy Experiments (Some Winners, Some Flops)
- Tried tossing in a bit of parmesan before roasting—not bad, though it stuck to the pan a bit too much for my liking
- Added a drizzle of maple syrup once. Great if you want them kinda caramelized, but you lose a lot of crisp. Proceed accordingly
- Tried air frying instead of roasting for fun. Works, but I prefer the oven for bigger batches (plus my air fryer is just too tiny—it’s a faff)
What If You Don’t Have All the Gear?
I swear by my big heavy baking tray, but if yours is more “wobbly tin from the dollar store,” just use two and alternate halfway through. No parchment? Grease the pan with a bit of extra oil, but the clean-up’s harsher. And if you, like my friend Jake, have somehow survived adulthood without a sharp knife, just hack carefully or use a mandoline (but please, watch your fingers—mandolines are sneaky).
Leftovers (Or, In My House, Theoretical Leftovers)
Supposedly you can store these in the fridge for 3 days in a sealed box. Reheat in the oven or air fryer if you have one, skip the microwave unless you like floppy potatoes. But you know what? We rarely have any left past the next morning—people snack on them cold, which is…divisive. I kinda like it.
How I Like to Serve These (Besides Straight Off the Pan)
I love a big heap of crispy roasted sweet potatoes next to burgers or with a garlicky yogurt dip (sometimes I just mix Greek yogurt with lemon and call it fancy). My sister uses them in grain bowls, but I’m old school. Potato in one hand, dip in the other, good TV on—that’s dinner.
Some Pro Tips I Learned (Usually The Hard Way)
- Don’t rush the preheating. I’ve tried, and it’s sad. Lukewarm ovens = mushy potatoes.
- Overcrowding really does matter. Crammed pans = steamed not roasted. On second thought, use two trays if you’re doubling up.
- For actual crispiness, don’t skip the cornstarch. (I used to think it was a myth. It’s not!)
People Have Actually Asked Me These (And Here’s What I Told ‘Em)
- Do I really need to peel the potatoes?
Not at all! Sometimes I don’t, mostly out of laziness, and they’re still ace. Just scrub ‘em well first. - Can I use white potatoes instead?
You can, but you’ll get a different, less sweet flavor. It’s good, just not quite the same vibe. - Why are mine still soggy?
Oh, mate, probably too much oil or not enough space on the tray. Or maybe your oven runs cool—I’ve been there! Try bumping the temp or using convection mode if you’ve got it. - Is there a secret to reheating that keeps them crispy?
Well, sort of. Oven’s best, 200°C, ten minutes or so. Microwave = sadness. I learned that last Tuesday. - What do you dip them in?
Ooh, so many options. I mentioned garlicky yogurt, but honestly anything goes—Hot sauce, ketchup, or check out this homemade honey mustard I found on Cookie & Kate (delish!). - Where can I find specialty salts or spices you recommend?
For fun blends, I sometimes browse The Spice House, though the supermarket basics do just fine too.
Oh, and before I forget—if you ever want sweet potato inspiration, Love & Lemons has a ton of ideas that go way beyond roasting (there’s a quinoa salad that’s oddly addictive).
Ingredients
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch (optional, for extra crispiness)
Instructions
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1Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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2In a large bowl, toss the sweet potato cubes with olive oil, sea salt, black pepper, smoked paprika, garlic powder, dried thyme, and cornstarch until evenly coated.
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3Spread the sweet potatoes out in an even layer on the prepared baking sheet, making sure the pieces are not touching.
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4Roast for 30-35 minutes, flipping halfway through, until the sweet potatoes are golden, crispy on the outside, and tender inside.
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5Remove from the oven and serve hot as a delicious side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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