Roasted Sweet Potato
These perfectly caramelized roasted sweet potato cubes are crispy on the outside and wonderfully tender on the inside.
Ingredients
- •3 medium sweet potatoes (about 2 pounds / 900g), peeled and cut into 3/4-inch cubes
- •3 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1 teaspoon garlic powder
- •1 teaspoon smoked paprika
- •1 tablespoon maple syrup (optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up.
- 2
Place the cubed sweet potatoes in a large bowl and drizzle them with the extra virgin olive oil and maple syrup, tossing well to coat evenly.
- 3
In a small bowl, mix together the kosher salt, black pepper, garlic powder, and smoked paprika.
- 4
Sprinkle the spice mixture over the sweet potatoes and toss again until every piece is coated with the seasonings.
- 5
Carefully remove the hot baking sheet from the oven and spread the sweet potatoes out in a single layer, making sure they are not overcrowded so they roast rather than steam.
- 6
Roast in the preheated oven for 25 to 30 minutes, flipping them halfway through with a spatula, until the edges are deeply golden brown and the centers are tender when pierced with a fork.
💡 Chef tips
- For maximum crispiness, do not overcrowd the baking sheet; use two pans if you are doubling the recipe.
- You can customize the spice blend by adding a pinch of cayenne pepper for heat or cinnamon for extra warmth.
- Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days and reheat them in a hot oven or toaster oven to regain crispness.
✅ How it should turn out
The finished roasted sweet potatoes are beautifully caramelized with a savory-sweet smoky aroma and a tender, melt-in-your-mouth interior.