I’m excited to share my Crispy Roasted Sweet Potatoes recipe that hinges on a pantry spice and a quick prep trick you probably haven’t tried.

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I love how simple Crispy Roasted Sweet Potatoes can be, they sneak into almost any weeknight and somehow steal the show. I start with good sweet potatoes and a splash of olive oil, nothing fancy but it changes everything.

These Roasted Sweet Potato Cubes have a slightly crunchy edge and a soft center that makes you pause, like why didnt I do this sooner. There’s a little trick I keep to myself that gives them extra snap, you’ll notice it the first bite.

If you want a side thats actually interesting, these will make you rethink what a side dish can be.

Ingredients

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Sweet, starchy tuber high in fiber and vitamin A caramelizes for sweet earthy bites.
Light cornstarch dusting crisps the outside into crunchy shells mostly simple carbs without flavor.
Healthy monounsaturated fats that promote even browning, seal in moisture, it’s got mild fruity notes.
Adds smoky warmth and color, low heat but deep savory complexity, optional but really nice.
Wide garlic flavor without extra moisture gives savory umami lift and easy seasoning.
Small pinch wakes the palate with bright heat, balances sweetness and smoky notes.
Fresh herb sprinkle for brightness, adds grassy citrusy notes and a pop of color.

Ingredient Quantities

1 1/2 to 2 pounds sweet potatoes (about 2 medium)

2 tablespoons olive oil or avocado oil

1 tablespoon cornstarch

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika (optional)

1/2 teaspoon garlic powder or granulated garlic

1/4 teaspoon cayenne or red pepper flakes (optional)

2 tablespoons chopped fresh parsley or cilantro (optional)

How to Make this

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1. Preheat the oven to 425°F, or set the air fryer to 400°F if you’re using that instead.

2. Wash or peel 1 1/2 to 2 pounds sweet potatoes (about 2 medium), cut into even 1/2 inch cubes so they cook at the same time.

3. Pat the cubes very dry with a clean towel, this is the secret to getting them crispy.

4. In a large bowl toss the potatoes with 2 tablespoons olive oil or avocado oil, 1 tablespoon cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika (optional), 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne or red pepper flakes (optional) until evenly coated. Use a zip-top bag if you wanna make less mess.

5. For the oven: arrange the cubes in a single layer on a parchment-lined baking sheet, leave space between pieces so they roast instead of steam. Roast at 425°F for 25 to 30 minutes, flipping once about halfway through, until edges are golden and crisp.

6. For the air fryer: work in batches so pieces aren’t crowded, place a single layer and air fry at 400°F for about 12 to 18 minutes, shaking or tossing every 4 to 5 minutes, until tender inside and crispy outside.

7. If you want extra browning in the oven, hit them under the broiler for 1 to 3 minutes at the end but watch them close so they don’t burn.

8. Transfer potatoes to a bowl, taste and adjust seasoning if needed, then toss with 2 tablespoons chopped fresh parsley or cilantro (optional).

9. Serve hot. Quick tips: don’t overcrowd the pan, cornstarch is what gives you that crunch, and keeping pieces uniform size makes all the difference.

Equipment Needed

1. Oven (preheat to 425 F) or air fryer (set to 400 F)
2. Baking sheet + parchment paper for roasting (or the air fryer basket)
3. Large mixing bowl for tossing the potatoes
4. Measuring spoons and a tablespoon or measuring cup for oil and cornstarch
5. Sharp chef knife and cutting board to cube the sweet potatoes
6. Clean kitchen towel or paper towels to pat the cubes very dry
7. Zip top bag (optional) for tossing if you want less mess
8. Silicone spatula or tongs to flip and transfer the potatoes
9. Oven mitts and a timer so you dont burn them

FAQ

Q: How do I get the sweet potatoes really crispy?

Cut the potatoes into even 1 inch pieces so they cook the same, toss them with the cornstarch and just enough oil to coat, spread them out so they arent touching, and roast on a hot sheet at 425 F to 450 F. Flip once partway through. A preheated baking sheet or a wire rack on the sheet helps a lot. Don’t crowd the pan or you’ll steam them instead of crisping.

Q: Why do I add cornstarch, does it really matter?

Yes, cornstarch helps pull moisture from the surface and forms a light crust as the sugars caramelize. It’s a small thing but it makes a big difference for crispiness.

Q: Can I use a different oil or skip oil altogether?

Use olive oil or avocado oil for flavor and a higher smoke point. 2 tablespoons for 1 1/2 to 2 pounds is plenty. Skipping oil will make them dry and less crispy, and adding way more oil just makes them soggy.

Q: How long do they take to roast and how do I keep the inside soft?

Roast about 25 to 35 minutes depending on piece size and oven; check at 20 minutes and flip. Cutting uniform pieces and using high heat gets the outside crisp while keeping the inside tender.

Q: Can I make these ahead and how should I reheat them?

Yes, you can make them ahead and store in an airtight container in the fridge for up to 3 to 4 days. Reheat in a 400 F oven or an air fryer for 8 to 12 minutes to recrisp. Microwaving will make them limp so avoid that.

Q: Any easy seasoning swaps or finishing tips?

Try swapping smoked paprika for regular, add a squeeze of lime or lemon at the end, or sprinkle chopped parsley or cilantro for freshness. If you like heat add cayenne or red pepper flakes, but start small cause sweet potatoes get sweeter when roasted.

Crispy Roasted Sweet Potatoes Recipe Substitutions and Variations

Olive oil or avocado oil: use melted coconut oil, neutral oils like canola or sunflower, or melted butter/ghee — coconut gives a hint of sweetness, butter browns real nice; use the same amount.
Cornstarch: swap with arrowroot powder or potato starch (1:1), or 2 tablespoons all purpose flour for every 1 tablespoon cornstarch; arrowroot and potato starch keep things extra crisp.
Smoked paprika: if you dont have it try regular paprika plus a pinch of ground cumin or a tiny drop of liquid smoke, or use chipotle powder for smoky heat; if using chipotle use about half the amount cause it can be spicy.
Fresh parsley or cilantro: replace with chopped chives, sliced green onion tops, or about one third the amount of dried herbs (dried parsley/oregano); theyll still add brightness.

Pro Tips

1. Dry them really well, or they’ll steam instead of crisp. I like to rinse quick to remove extra starch, then pat and let them sit on a towel for a few minutes so the cornstarch can actually stick.

2. Mix the cornstarch with the spices before adding oil. That way the starch covers each cube more evenly and you get crunch not little clumpy bits.

3. Give each piece breathing room on the pan or in the air fryer. Crowding is the number one reason they go soggy. If using the air fryer do smaller batches and shake or toss every few minutes so they brown all over.

4. Brighten them after cooking with acid and fresh herbs. A squeeze of lemon or a tiny splash of apple cider vinegar plus chopped parsley or cilantro at the end makes the sweetness pop and keeps the herbs tasting fresh.

Crispy Roasted Sweet Potatoes Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m excited to share my Crispy Roasted Sweet Potatoes recipe that hinges on a pantry spice and a quick prep trick you probably haven’t tried.

Servings

servings

Calories

232

kcal

Equipment: 1. Oven (preheat to 425 F) or air fryer (set to 400 F)
2. Baking sheet + parchment paper for roasting (or the air fryer basket)
3. Large mixing bowl for tossing the potatoes
4. Measuring spoons and a tablespoon or measuring cup for oil and cornstarch
5. Sharp chef knife and cutting board to cube the sweet potatoes
6. Clean kitchen towel or paper towels to pat the cubes very dry
7. Zip top bag (optional) for tossing if you want less mess
8. Silicone spatula or tongs to flip and transfer the potatoes
9. Oven mitts and a timer so you dont burn them

Ingredients

1 1/2 to 2 pounds sweet potatoes (about 2 medium)
2 tablespoons olive oil or avocado oil
1 tablespoon cornstarch
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon garlic powder or granulated garlic
1/4 teaspoon cayenne or red pepper flakes (optional)
2 tablespoons chopped fresh parsley or cilantro (optional)

Directions

Preheat the oven to 425°F, or set the air fryer to 400°F if you’re using that instead.
Wash or peel 1 1/2 to 2 pounds sweet potatoes (about 2 medium), cut into even 1/2 inch cubes so they cook at the same time.
Pat the cubes very dry with a clean towel, this is the secret to getting them crispy.
In a large bowl toss the potatoes with 2 tablespoons olive oil or avocado oil, 1 tablespoon cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika (optional), 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne or red pepper flakes (optional) until evenly coated. Use a zip-top bag if you wanna make less mess.
For the oven: arrange the cubes in a single layer on a parchment-lined baking sheet, leave space between pieces so they roast instead of steam. Roast at 425°F for 25 to 30 minutes, flipping once about halfway through, until edges are golden and crisp.
For the air fryer: work in batches so pieces aren’t crowded, place a single layer and air fry at 400°F for about 12 to 18 minutes, shaking or tossing every 4 to 5 minutes, until tender inside and crispy outside.
If you want extra browning in the oven, hit them under the broiler for 1 to 3 minutes at the end but watch them close so they don’t burn.
Transfer potatoes to a bowl, taste and adjust seasoning if needed, then toss with 2 tablespoons chopped fresh parsley or cilantro (optional).
Serve hot. Quick tips: don’t overcrowd the pan, cornstarch is what gives you that crunch, and keeping pieces uniform size makes all the difference.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.