Roasted Sweet Potatoes Recipe

I’m sharing Roasted Sweet Potato Cubes, a simple oven-roasted side with a savory-sweet seasoning that’ll have you scrolling for the full recipe.

I love turning humble sweet potatoes into something that steals the show. These roasted sweet potatoes start as simple cubes then they go golden and sticky and somehow everyone forgets the rest of the plate.

I still find myself checking the oven like a kid waiting for a surprise, it’s ridiculous. The rosemary gives a sharp, almost piney lift that keeps each bite interesting not just sweet, and it always sparks that little debate at my table.

If you want to see why I’m dramatic about this try searching Cooking A Sweet Potato In The Oven or Diced Sweet Potatoes In Oven and you’ll get it.

Ingredients

• Sweet potatoes: packed with fiber and beta carotene, sweet, starchy, great for it’s vitamin A.
• Olive oil: heart healthy, monounsaturated fats adds silky richness, helps roast to golden.
• Maple syrup: adds warm sweetness and sticky glaze, natural sugars with small mineral boost.
• Rosemary: piney, aromatic herb, gives savory contrast and antioxidants, cuts the sweetness.
• Smoked paprika: smoky, warm spice that deepens color and adds a mild heat.
• Red pepper flakes: optional kick, tiny heat bursts, brighten flavors when used sparingly.
• Kosher salt: brings out sweetness, balances flavors, essential for good caramelization.

Ingredient Quantities

• 2 pounds sweet potatoes, about 3 medium, diced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon maple syrup optional
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes optional

How to Make this

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it so the potatoes wont stick.

2. Peel the sweet potatoes if you like, then cut into about 1 inch dice so they all cook evenly — try to keep them similar in size.

3. Pat the diced potatoes dry with a clean towel or paper towels, this helps them crisp up instead of steaming.

4. In a large bowl toss the potatoes with 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder until everything is evenly coated.

5. If you want a touch of sweetness and extra caramelization add 1 tablespoon maple syrup now, or wait and drizzle it halfway through baking if you worry about burning.

6. Spread the potatoes in a single layer on the prepared sheet, don’t crowd them or they will steam and get soggy; use two sheets if needed.

7. Roast in the preheated oven for 20 minutes, then flip or stir the potatoes so the other sides get browned, sprinkle 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary and 1/4 teaspoon red pepper flakes if using, and continue roasting another 10 to 15 minutes until edges are browned and centers are tender.

8. Check doneness by piercing a cube with a fork; it should slide in easily and have a little crisp on the outside. If not, bake in 5 minute increments.

9. Let them rest a couple minutes, taste and adjust salt if needed, then serve warm — they go great with extra rosemary on top or a little squeeze of lemon for brightness.

Equipment Needed

1. Oven preheated to 425°F (220°C)
2. Large rimmed baking sheet
3. Parchment paper or silicone baking mat
4. Chefs knife
5. Cutting board
6. Clean kitchen towel or paper towels
7. Large mixing bowl
8. Measuring spoons (tsp and tbsp)
9. Spatula or tongs for flipping
10. Oven mitts or heatproof gloves, dont burn yourself

FAQ

Roasted Sweet Potatoes Recipe Substitutions and Variations

• Sweet potatoes: swap with butternut squash or diced carrots — similar sweetness and roast time; if you choose Yukon gold potatoes they’ll need a bit longer in the oven and won’t be as sweet.
• Extra virgin olive oil: use avocado oil or light olive oil for higher heat; melted butter or ghee gives richer flavor but brown faster, so watch it.
• Maple syrup (optional): honey or agave are direct liquid swaps; or use a tablespoon of brown sugar mixed with a splash of water to get a sticky glaze.
• Fresh rosemary: replace with fresh thyme or sage for an earthy note; if using dried herbs, use about one third the fresh amount because dried is more concentrated.

Pro Tips

1) For extra crunch, dust the diced potatoes lightly with a little cornstarch after theyre dry, toss off the excess, then oil and season. It makes a thin crisp coating, especially on the edges.

2) Heat the baking sheet in the oven first so the potatoes hit a hot surface and start browning right away, and dont crowd the pan or theyll steam instead of getting crisp.

3) If you want sweetness, wait to add maple syrup or honey toward the end of roasting or brush it on after theyre nearly done, sugar burns fast so timing matters.

4) Brighten them at the end with a squeeze of lemon or a splash of vinegar and add fresh rosemary right after they come out of the oven, not while theyre roasting, it keeps the herb tasting fresh and not bitter.