Roasted Sweet Potatoes (Print version)

Sweet potato cubes oven-roasted with olive oil and aromatic spices until golden and crisp.

# 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

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
03 - Spread sweet potatoes in a single layer on the prepared baking sheet, avoiding overcrowding.
04 - Roast for 25 to 30 minutes, turning once halfway through, until golden, caramelized, and tender.
05 - Serve immediately as a side dish or use as an addition to salads, grain bowls, or tacos.

# Cooking tips:

01 -
  • These roasted cubes come out crispy on the edges and creamy inside, which is honestly the perfect texture combination.
  • The smoked paprika gives you this subtle depth that makes people ask what you did differently this time.
02 -
  • Overcrowding the pan is the mistake that costs you everything—it traps steam and you end up with soft potatoes instead of crispy-edged ones.
  • Turning them halfway through isn't optional if you want even caramelization on all sides.
03 -
  • Cut your cubes to roughly the same size so they all finish roasting at the same time and nothing burns or stays raw.
  • Don't toss them with spices until right before roasting—the salt can draw out moisture if it sits too long and work against that crispness you're after.
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