Description
These crispy roasted sweet potatoes are perfectly caramelized on the outside and tender on the inside. Seasoned with a simple mix of spices and roasted at high heat, they’re the perfect balance of sweet and savory. Great for meal prep, holiday dinners, or a simple weeknight side!
Ingredients
- 2 large sweet potatoes (about 1 1/2 lbs, peeled and cut into 1/2-inch cubes)
- 2 tbsp olive oil (or melted butter for extra flavor)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (adds depth and slight smokiness)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder (optional, for a little kick)
- 1 tbsp cornstarch (for extra crispiness)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat Oven & Prep Pan:
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Prepare the Sweet Potatoes:
Peel and cut the sweet potatoes into ½-inch cubes for even roasting.
Season & Coat for Crispiness:
In a large bowl, toss the sweet potato cubes with olive oil until well coated.
Sprinkle in cornstarch, salt, pepper, paprika, garlic powder, onion powder, and chili powder. Toss everything together until evenly coated.
Arrange on Baking Sheet:
Spread the sweet potatoes out in a single layer on the baking sheet, making sure they are not touching.
Roast for Perfect Crispiness:
Roast for 20 minutes, then use a spatula to flip them over.
Continue roasting for another 15-20 minutes, or until the edges are golden brown and crispy.
Garnish & Serve:
Remove from the oven and sprinkle with fresh parsley.
Serve hot and enjoy!
Notes
- Cornstarch is the secret to extra crispiness! It absorbs moisture and helps create a crunchy exterior.
- For extra caramelization, drizzle with a teaspoon of honey or maple syrup before roasting.
- Want a smoky flavor? Try adding ½ teaspoon of cumin or chipotle powder.
- Reheating Tip: Reheat in a hot skillet or air fryer for a few minutes to keep them crispy.