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Crispy Roasted Sweet Potatoes are a great addition to any meal. No cornstarch, potato starch or parboiling needed for crispy potatoes. Only a few ingredients and less than 25 minutes!
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Pin ItNo mushy potatoes here. These oven roasted sweet potatoes are tender on the inside and crispy on the outside. It’s a simple recipe with savory flavor.
This is one of my most frequently used recipes in my own kitchen because I add these crispy sweet potatoes to many meals. Enjoy them as an easy vegetable side dish or in tacos, enchiladas, salads, bowls and more!
You can customize the flavor of the potatoes by using your favorite seasonings or even brown sugar.
This recipe is vegetarian, gluten free and vegan.
Table of Contents
Why You’ll Love This Recipe
- No parboiling potatoes – this recipe is quick and easy!
- No cornstarch needed – you only need a few staple pantry ingredients. The key to crispiness is oven temperature, small pieces of potato and cook time. That’s it!
- It’s versatile – add roasted diced sweet potatoes to any of your favorite meals including tacos, salads and bowls.
Check out our complete guide to roasting vegetables for more ideas!
Ingredients You Need
You only need 2 ingredients plus salt and pepper to create the perfect side dish!
(See the exact measurements in the recipe card below.)
OPTIONAL: Adjust the flavor to your personal preference by adding your favorite seasonings. We love adding one additional seasoning like cumin, garlic powder, chili powder, paprika or a pinch of cayenne. Sweet potatoes are pretty sweet on their own but you can also add a small amount of brown sugar or maple syrup for sweeter flavor.
How to Make Crispy Roasted Sweet Potatoes
- Cube the sweet potato – Peel the sweet potatoes and cube into 1/2-inch chunks. Make the chunks even sized so that they will cook evenly. This is key to crispy potatoes!
- Prepare for baking – Preheat the oven to 425°F. Lightly spray a large rimmed baking sheet with cooking spray. You can also lay down a piece of parchment paper, if desired.
- Toss together all of the ingredients – Place the sweet potato cubes on the baking sheet in a single layer. Spread them out a little so there is space between the potatoes. Drizzle with the olive oil and sprinkle with salt and pepper. Toss everything to coat well.
- Bake – Roast in the preheated oven for 25 to 30 minutes, until the vegetables are soft and golden brown with crispy edges. Flip the sweet potatoes once halfway through baking. Don’t forget to flip the potatoes, this step is important!
Sweet Potatoes in the Air Fryer
Make these savory sweet potatoes in the air fryer instead of the oven. Preheat your air fryer to 425°F and cook in the air fryer basket for 5 minutes. Shake the basket and continue cooking for another 5 minutes. Check to see if the potatoes are cooked to your liking. If you want them crispier, cook another 2 to 3 minutes.
Recipe Tips
- Cut the sweet potatoes into even-sized pieces. About 1/2 inch in size is the ideal size for them to cook quickly and get really crispy.
- Roast at a high temperature. Cooking them at 425°F helps create the crispy outside and tender insides.
- Don’t crowd the sheet pan. Spread out the cubed sweet potatoes on the pan so that there is plenty of space in between. This allows the air to circulate around the potatoes to make them nice and crisp.
Variations
Add sweetness: Sweet potatoes are pretty sweet on their own, but you can add honey, maple syrup or brown sugar for even more sweet flavor.
Add other simple seasonings:
- Ground Cumin: Add 1/2 teaspoon before roasting.
- Garlic Powder: Add 1/2 teaspoon before roasting.
- Spicy Flavor: Add spice with 1/4 – 1/2 teaspoon of cayenne powder before roasting.
- Cinnamon: For a warm cinnamon flavor, add 1/2 teaspoon of ground cinnamon.
- Spice blends: Add 1/2 teaspoon of your favorite spice blend like curry spice blend, Mediterranean blend and more.
- Parmesan Cheese: Sprinkle freshly grated Parmesan cheese over the top of the sweet potatoes after baking.
Use another vegetable: This recipe also works well with white potatoes, purple sweet potatoes or butternut squash.
Scale this recipe: Serving a crowd? You can easily scale this recipe to make 2x, 3x or more.
Frequently Asked Questions
There are a few reasons why your potatoes are not crispy: (1) You did not cube the sweet potatoes into small even sized pieces. They should be no larger than 1/2 inch to bake quickly and evenly, (2) They were not spaced well on the baking sheet. Be sure to leave space between the potato cubes so that air can circulate, otherwise they will steam instead of bake, and (3) The temperature is too low. Baking at 425°F and flipping them halfway will yield crispy potatoes.
No, you do not need to par boil the potatoes before roasting. Just be sure to peel and cut them into evenly-sized small pieces, no bigger than 1/2 inch. This ensures that they cook evenly and remain crispy on the outside and soft on the inside.
Other Sweet Potato Recipes
If you love sweet potatoes, try some of my favorite ways to cook with them.
- Sautéed Sweet Potatoes
- Sweet Potato Souffle
- Savory Mashed Sweet Potatoes
- Baked Crispy Sweet Potato Fries
Did you try these Crispy Roasted Sweet Potatoes? Leave a recipe rating and review below.
Crispy Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes, peeled and chopped into 1/2 inch pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- Optional seasonings, (see below)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray.
- Place the sweet potato chunks on the baking sheet. Drizzle with olive oil, salt and pepper. Toss to coast well.
- Spread the potato chunks into an even layer on the baking sheet. Roast for 25 to 30 minutes, flipping once halfway, until the potatoes are soft and golden brown, with crispy edges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfection! I could eat them straight up on their own haha!
I love sweet potatoes and these came out so perfectly crispy! My husband loved them, too!