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Crispy roasted sweet potatoes are the perfect combination of tender and crunchy, with a golden, caramelized exterior. Tossed in olive oil and your favorite seasonings, they’re simple to make and packed with flavor. Ideal as a side dish for any meal, they’re naturally sweet with a savory finish.
I'm a huge fan of sweet potatoes and you can make it in so many ways - from scalloped sweet potatoes to sweet potato risotto to sweet potato tempura.
But most people use it as a side dish. However it's hard to get crispy because sweet potatoes have a ton of moisture. But the trick here is to use cornstarch and cook for at least 40 minutes!
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Why You Will Love This Recipe
- Crispy - With the cornstarch being the secret ingredient, you get crispy sweet potatoes. It absorbs some of the moisture from the surface which leads to a crispy texture when roasting.
- Perfect side - Paris well with grilled meats, roasted vegetables, dips, salads, and grains like rice or quinoa. It also goes great with smoked recipes like smoked turkey breast or smoked chicken thighs.
- Customizable - You can use the suggested spices or mix up what you want and even add in herbs.
Ingredient Notes
- Sweet potatoes - Choose firm, fresh sweet potatoes and make sure you dice the same size so they cook evenly. You can keep skin on if you prefer.
- Olive oil - Helps with crisping and enhances the flavor.
- Cornstarch - Absorbs moisture from the sweet potatoes, creating a crispy outer layer while keeping the inside tender.
- Salt - Balances the sweetness.
- Spices - Create a balanced mix of savory, smoky, and slightly spicy flavors that complement the natural sweetness of the sweet potatoes.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- While sweet potatoes are in the title you can also use Russet or Yukon Gold potatoes.
- Swap olive oil with avocado oil, vegetable oil or melted coconut oil.
- You can try arrowroot powder or potato starch instead of cornstarch.
How to Make Crispy Roasted Sweet Potatoes
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Cut sweet potatoes into ½ inch cubes and toss in olive oil before adding the cornstarch and spices and tossing to combine.
Step 2: Arrange cubes on the parchment-lined baking sheet in a single layer and bake for 20 minutes at 425°F, flip, and bake for an additional 20 minutes.
Air Fryer Option
Preheat the air fryer to 400°F. Toss the sweet potato cubes in olive oil and seasonings, then cook in the air fryer basket for 15-20 minutes, shaking halfway through, until crispy and golden.
Recipe FAQs
This can happen if the cubes are overcrowded, if there’s too much moisture, or if the oven isn’t hot enough. Ensure they are in a single layer with plenty of space and check your oven temperature.
You can cut and toss the sweet potatoes in the seasoning and oil mixture up to a day ahead, then bake when ready.
Yes, feel free to experiment with your favorite spices/herbs like cumin, chili powder, thyme or rosemary for different flavor profiles.
Store leftovers in an airtight container in the fridge for up to 3 days. These don't freeze the best.
Reheat in the oven at 350°F for 10 minutes for the best crispiness.
Pro Tips/Recipe Notes
- Make sure the sweet potato cubes are all the same size to ensure even cooking and crispiness.
- Use parchment-paper for easy clean up and to prevent sticking to the pan.
- Spread the cubes out in a single layer on the baking sheet, leaving space between them for air circulation.
- Flip the sweet potatoes halfway through baking to ensure both sides get crispy.
Other Recommended Side Dishes
If you’ve tried these crispy roasted sweet potatoes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Crispy Roasted Sweet Potatoes
Ingredients
- 1 lb sweet potatoes, peeled and cut into ½ inch cubes
- 2 tablespoon olive oil
- 2 tablespoon cornstarch
- ½ teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper. Cut sweet potatoes into ½ inch cubes and place in bowl. Toss in olive oil.
- In small bowl, whisk together cornstarch, salt, paprika garlic powder, onion powder and black pepper. Toss sweet potatoes in cornstarch mixture.
- Place on large baking sheet, making sure the cubes aren't touching each other. Bake for 20 minutes. Flip and bake for another 20 minutes.
Notes
- Make sure the sweet potato cubes are all the same size to ensure even cooking and crispiness.
- Use parchment-paper for easy clean up and to prevent sticking to the pan.
- Spread the cubes out in a single layer on the baking sheet, leaving space between them for air circulation.
- Flip the sweet potatoes halfway through baking to ensure both sides get crispy.
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