Description
These Crispy Roasted Sweet Potatoes feature perfectly caramelized edges and tender, fluffy centers. Made with just 5 simple ingredients, this foolproof recipe creates the ultimate healthy side dish that pairs beautifully with any main course. The high-heat roasting method guarantees golden-brown, restaurant-quality results every time.
Ingredients
Scale
- 2½ pounds sweet potatoes (about 3-4 medium potatoes)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt (or ¾ teaspoon table salt)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (optional)
- Fresh herbs for garnish (optional – parsley, cilantro, or rosemary)
Instructions
- Preheat Your Oven: Position your oven rack in the center and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This temperature is crucial for achieving crispy edges.
- Prepare the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly under running water to remove any dirt. Pat them completely dry with a clean kitchen towel—excess moisture is the enemy of crispiness! You can peel them if desired, but I recommend leaving the skins on for extra nutrients, fiber, and texture.
- Cut Into Uniform Pieces: Cut the sweet potatoes into ¾-inch to 1-inch cubes or wedges. The key here is uniformity—similar-sized pieces ensure even cooking. If some pieces are larger, they’ll still be soft inside while smaller pieces are overdone.
- Season the Potatoes: Place the cut sweet potatoes in a large mixing bowl. Drizzle with the olive oil, then sprinkle with salt, pepper, and garlic powder if using. Use your hands or a large spoon to toss everything together, ensuring every piece is evenly coated with oil and seasonings. Don’t rush this step—thorough coating equals thorough crisping!
- Arrange on Baking Sheet: Spread the seasoned sweet potatoes in a single layer on your prepared baking sheet. This is critical: the pieces should have space between them and not be touching. Overcrowding creates steam, which leads to soggy potatoes instead of crispy ones. If needed, use two baking sheets rather than crowding everything onto one.
- Roast the First Side: Place the baking sheet in the preheated oven and roast for 15-18 minutes without opening the door. Resist the urge to check too early—let that bottom side get golden and caramelized.
- Flip and Continue Roasting: After 15-18 minutes, use a spatula to flip the sweet potatoes. Don’t worry if some pieces stick slightly—that caramelization is exactly what we want! Return to the oven and roast for another 15-17 minutes, until the sweet potatoes are golden brown on multiple sides and fork-tender inside.
- Check for Doneness: The sweet potatoes are done when you can easily pierce them with a fork and they have deep golden-brown, caramelized edges. If they need more color, increase the oven temperature to 450°F and roast for an additional 3-5 minutes, watching carefully to prevent burning.
- Serve Immediately: Transfer the roasted sweet potatoes to a serving dish. Garnish with fresh herbs if desired, and serve while they’re hot and crispy. These are best enjoyed fresh from the oven when the texture is at its peak!
Notes
- Size Matters: Cut your sweet potatoes into uniform pieces for even cooking. Aim for ¾-inch to 1-inch cubes.
- Don’t Skip the Flip: Flipping halfway through is essential for even browning on multiple sides.
- Oil is Essential: Don’t reduce the oil to make them “healthier”—you need adequate fat for crispiness.
- High Heat is Key: 425°F is the sweet spot for crispy exteriors and fluffy interiors.
- Single Layer Only: Overcrowding = steam = soggy potatoes. Use two pans if necessary.
- Oven Variations: Every oven is different. Start checking at 25 minutes total and adjust time as needed.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately ⅙ of recipe)
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg