Roasted Sweet Potato
These perfectly caramelized roasted sweet potato cubes are crispy on the outside and tender on the inside with a touch of savory warmth.
Ingredients
- •3 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 2 lbs)
- •3 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1 teaspoon garlic powder
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and place a large rimmed baking sheet inside to heat up.
- 2
Wash, peel, and cut the sweet potatoes into even 3/4-inch cubes to ensure they cook at the same rate.
- 3
Place the cubed sweet potatoes in a large mixing bowl and drizzle them with the extra virgin olive oil, tossing well to coat every piece.
- 4
Sprinkle the kosher salt, black pepper, garlic powder, ground cumin, and smoked paprika over the sweet potatoes, tossing again until the spices are evenly distributed.
- 5
Carefully remove the hot baking sheet from the oven and spread the sweet potatoes out in a single layer, making sure there is space between them for proper caramelization.
- 6
Roast in the preheated oven for 25 to 30 minutes, stirring and flipping the potatoes halfway through the cooking time.
- 7
Remove from the oven once the edges are deeply golden brown and the insides are fork-tender.
💡 Chef tips
- For extra crispiness, do not overcrowd the baking sheet; use two pans if necessary so the pieces roast instead of steam.
- You can swap the cumin and paprika for cinnamon and brown sugar if you prefer a sweet version rather than a savory one.
- Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days and reheat in a hot oven or toaster oven to restore crispness.
✅ How it should turn out
The finished roasted sweet potatoes should have a deeply caramelized, crispy exterior and a pillowy, sweet interior with a fragrant, savory spiced aroma.