These Crispy Roasted Sweet Potatoes are an easy, healthy side dish that goes with about any meal! Roast in the oven or try them in the air fryer!
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Have you ever made batch of roasted sweet potatoes and ended up with soft, mushy cubes? Yep, been there, done that. But the good news is, with this recipe, you won't have to worry about sub-par sweet potatoes anymore! Instead, you'll create sweet potatoes with a fluffy interior and a well-seasoned crisp exterior!!
So what makes these better than others you've tried? For starters, I've made SO many batches of these little babies to make sure they're as crispy as possible. The secret is the combination of high heat, the perfect seasoning (with a secret ingredient to soak up moisture!) and even cooking! Let's get cookin'....
Ingredients Needed for Crispy Roasted Sweet Potatoes
- Raw sweet potatoes
- Olive oil
- Cornstarch
- Salt, pepper & seasonings
How to Cube Sweet Potatoes
- Peel the sweet potatoes
- Cut into slices (for this recipe, I cut into ½-inch slices)
- Cut each slice into cubes, keeping them as evenly-sized as possible for even cooking
Roasting Sweet Potatoes
First, you'll combine the olive oil, seasonings and cornstarch. Then, pour that over the cubed sweet potatoes and stir until well-coated.
Then, you'll spread them out on a parchment-lined baking sheet and put into a hot oven. After baking 15 minutes, flip them with a spatula and continue to bake until golden brown and crispy!
How to make roasted sweet potatoes crispy
There are a few things that help make sweet potatoes crispy. Here are a few things that help!
- Oven temperature. Make sure your oven is preheated before putting the pan in the oven. The super hot oven will help get a nice crisp exterior on your potatoes.
- Small, even pieces. Try to cut the sweet potatoes into even cubes (I like to do about ½ inch). This will ensure that the whole pan cooks evenly. I don't recommend doing large cubes as the outside will be done before the interior of the cubes are soft.
- Give them space. If they're too close to each other, the hot air can't get to all sides of the cubes, so they won't be as crispy.
- Cornstarch! I tested this recipe with and without cornstarch (which helps soak up any extra moisture) and found that it does help make these more crisp.
- The pan matters. Use a pan with low sides (or no sides) to get the best air movement around the potatoes. Also, put the potatoes right on the pan or use parchment for best results (silicone baking mats and foil don't seem to work as well).
Roasted Sweet Potatoes in the Air Fryer
This recipe would also work great in an air fryer! Once the sweet potato cubes are coated in the oil/seasoning mixture, place them in an even layer in the air fryer preheated to 425F. If they don't all fit, you may have to work in batches.
Shake the basket (or flip the sweet potatoes) after about 5 minutes. Continue to let the sweet potatoes cook for 5-8 minutes, or until golden brown and crispy! Please do note that air fryers vary greatly - keep a close eye on them your first time to see how the timing goes! 🙂
Other Healthy Side Dishes to Try
You can find all of my side dishes here! Below I've pulled together a few of my more health-conscious side dishes for you to check out!
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Crispy Roasted Sweet Potatoes
Equipment
- Sheet Pan
Ingredients
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ teaspoons cornstarch
- 4 cups peeled & cubed sweet potatoes ½ inch cubes
- 3 tablespoons olive oil
Instructions
- Preheat oven (or an air fryer) to 425°F.
- In a small bowl, combine the salt, pepper, paprika, garlic, onion powder and cornstarch; set aside.
- Add the cubed sweet potatoes to a large bowl and drizzle with olive oil and the seasoning.
- Stir until the sweet potatoes are evenly coated.
- Spread the sweet potatoes onto a large cookie sheet.
- Bake for 15 minutes then flip them over with a spatula. Bake an additional 5-10 minutes or until the sweet potatoes are soft on the inside and golden and crisp on the exterior.
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