Roasted Sweet Potatoes (Printer-friendly)

Caramelized sweet potato cubes roasted with olive oil and spices for a tender, crisp side.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes, peeled and cut into 3/4-inch cubes

→ Seasonings & Oils

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
03 - Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
04 - Roast for 25 to 30 minutes, turning once halfway through, until the sweet potatoes are golden, caramelized, and tender.
05 - Serve immediately as a side dish or incorporate into salads, grain bowls, or tacos.

# Expert Tips:

01 -
  • Crispy edges with a creamy center happen without any fuss or special technique.
  • The spice blend is subtle enough to pair with almost anything, but bold enough to stand on its own.
  • It's naturally vegan and gluten-free, which means everyone actually wants to eat it.
02 -
  • Crowding the pan is the fastest way to steam them instead of roast them, and steamed sweet potatoes taste like defeat.
  • Halfway through roasting, actually turn them—even if you think they're fine, that flip ensures crispy edges all around.
03 -
  • If your potatoes release a lot of moisture on the pan, pour it off halfway through so they crisp instead of steam.
  • A hot oven and good air circulation are what turn these from soft to spectacular—don't lower the temperature to compensate for crowding.
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