Crispy Roasted Sweet Potatoes
Crispy Roasted Sweet Potatoes baked until golden at the edges and tender inside. Simple seasoning, high heat, and a little patience make these sweet potatoes perfectly crisp every time.
Ingredients
- 2 pounds sweet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon maple syrup or honey (optional, for a touch of sweetness)
- 1 tablespoon fresh rosemary or thyme, chopped (optional)
- 1 tablespoon cornstarch (helps with extra crispiness)
- to taste flaky sea salt, to finish
Instructions
- Preheat your oven to 425 degrees F (220 C). Line a large baking sheet with parchment paper for easy cleanup and better browning.
- Pat the sweet potato cubes dry with a clean kitchen towel or paper towels. Removing surface moisture helps them crisp up.
- In a large bowl, toss the sweet potatoes with the cornstarch until evenly coated. The cornstarch creates a light crust when roasted.
- Add the olive oil, salt, pepper, smoked paprika, garlic powder, and maple syrup or honey (if using). Toss well to coat every piece in seasoning and oil.
- Spread the sweet potatoes out in a single layer on the prepared baking sheet. Leave a little space between pieces — crowded potatoes steam instead of crisp.
- Roast for 20 minutes, then remove the pan from the oven and gently flip the cubes with a spatula so they brown evenly.
- Return to the oven and roast for another 10 to 15 minutes, or until the edges are golden and crisp and the centers are tender when pierced with a fork.
- If using fresh herbs, toss them with the hot potatoes immediately after they come out of the oven. Finish with a pinch of flaky sea salt.
- Serve warm. These are great on their own, alongside a roast, or tossed into salads and grain bowls.