Description
These aren’t your mushy, overly-sweet Thanksgiving sweet potatoes that taste like dessert crashed into dinner. Nope. These are crispy-on-the-outside, fluffy-on-the-inside cubes of pure perfection that’ll have you questioning why you ever bothered with regular potatoes. We’re talking about sweet potato pieces that get all caramelized and crispy around the edges, with that perfect balance of sweet and savory that makes your taste buds do a little happy dance. They’re healthy enough to feel good about, but tasty enough that even your most potato-skeptical friends will be sneaking seconds. And the best part? They’re ridiculously simple to make.
Ingredients
For the Potatoes:
- 2–3 large sweet potatoes (about 2–3 lbs)
- 3 tbsp olive oil or avocado oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional but recommended)
Optional Flavor Boosters:
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (if you like a little heat)
- 1/2 tsp dried rosemary or thyme
- 1/4 tsp cinnamon (trust me on this one)
Instructions
Preheat your oven to 425°F (220°C). This high heat is crucial for getting those crispy edges.
Line a large baking sheet with parchment paper. Don’t skip this — it prevents sticking and makes cleanup a breeze.
Wash and peel your sweet potatoes (or leave the skin on if you’re feeling rustic).
Cut them into uniform 3/4-inch cubes. Seriously, try to keep them the same size — it’s the difference between some pieces being perfect and others being either raw or burnt.
Pat those cubes completely dry with paper towels. Moisture is the enemy of crispy.
Toss the sweet potato cubes in a large bowl with olive oil, salt, pepper, and whatever seasonings you’re using.
Make sure every single piece is coated. Use your hands if you have to — get in there and massage that oil into every cube.
Spread the sweet potatoes in a single layer on your prepared baking sheet.
Here’s the key: don’t overcrowd them. They need space to breathe and get crispy. Use two baking sheets if necessary.
Pop them in the oven for 25-30 minutes, flipping once halfway through.
You’ll know they’re done when the edges are golden brown and crispy, and a fork easily pierces the center.
For extra crispiness, turn on the broiler for the last 2-3 minutes, but watch them like a hawk.
Let them cool for just a minute (they’ll be molten hot), then serve immediately for maximum crispiness.
Hit them with a final sprinkle of salt if needed.
Notes
Perfect alongside grilled chicken, pork chops, or any protein really.
Toss them into salads for a warm, hearty element.
Serve as a healthier alternative to french fries with burgers.
Great for meal prep — add them to grain bowls throughout the week.
Make them the star with a dollop of Greek yogurt and some fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
Nutrition
- Calories: ~140 kcal
- Fat: ~7g
- Carbohydrates: ~19g
- Protein: ~2g