Crispy Roasted Sweet Potatoes (Print-Friendly Version)
Golden, caramelized sweet potatoes with a crispy exterior and creamy interior. Simple, flavorful, and versatile.
# Ingredients:
→ Main Ingredients
01 -
1.2–1.4 kg sweet potatoes (2–3 large), peeled or scrubbed
02 -
45 ml olive oil or avocado oil
03 -
1 teaspoon kosher salt
04 -
0.5 teaspoon ground black pepper
05 -
0.5 teaspoon garlic powder (optional)
→ Optional Seasonings
06 -
0.5 teaspoon smoked paprika
07 -
0.25 teaspoon cayenne pepper
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0.5 teaspoon dried rosemary or thyme
09 -
0.25 teaspoon ground cinnamon
# Steps:
01 -
Preheat oven to 220°C. Line a large baking sheet with parchment paper.
02 -
Wash and peel sweet potatoes, or leave the skin on for a rustic finish. Cut into uniform 2 cm cubes.
03 -
Pat sweet potato cubes completely dry with paper towels to eliminate surface moisture.
04 -
In a large bowl, toss sweet potato cubes with oil, salt, pepper, garlic powder, and any preferred optional seasonings. Ensure each piece is evenly coated.
05 -
Spread potatoes in a single, even layer on the prepared sheet. Avoid crowding for optimal crispiness. Use two sheets if necessary.
06 -
Roast in the centre of the oven for 25–30 minutes, flipping halfway through, until edges are golden brown and interiors are tender.
07 -
For additional crispiness, broil for 2–3 minutes at the end, monitoring closely to prevent burning.
08 -
Allow to cool for 1–2 minutes before serving. Sprinkle with extra salt to taste if desired.
# Notes & Tips:
01 -
For maximum crispiness, thoroughly dry sweet potatoes and avoid overcrowding the baking sheet.
02 -
Cut sweet potatoes up to a day in advance; store refrigerated until ready to use.
03 -
Roasted sweet potatoes reheat well in a 200°C oven for 5–10 minutes.
04 -
Options such as keeping the skin or soaking cubes in cold water for 30 minutes before drying boost nutrition and crisp factor.
05 -
Any sweet potato variety may be used; adjust roasting time as needed for different types.