These healthy Roasted Sweet Potato Cubes are so quick and easy, you’ll have dinner ready in no time. Simply peel, dice, and season sweet potatoes and then bake them in the oven until they’re perfectly crispy on the outside and melt-in-your-mouth soft on the inside. This simple recipe is the best way to enjoy sweet potatoes as a side dish any night of the week.

Easy, gluten-free oven roasted sweet potato cubes in a gray bowl.

Best Baked Sweet Potato Cubes

A few years ago, I was the type who would look at a recipe and then write every single ingredient on my shopping list.

I wanted to be sure to have it on hand when it was time to cook.

Over time, though, I have realized some of the best recipes are slightly unplanned. And that’s all thanks to sweet potato cubes.

I spent many nights trying different variations of this super simple but oh-so-delicious side.

With each attempt to crack the code I inched closer and closer to the answers.

And then one evening I decided to chop the potatoes into smaller cubes.

I also realized I could never get the amount of olive oil evenly distributed over the potatoes so I decided to toss them in a gallon-sized Ziploc bag. It did the trick!

This great side dish is now one of my favorite ways to enjoy sweet potatoes, and it has a regular spot on my dinner menu. But don’t shy away from serving them at a fancy meal, even Christmas dinner!

And for a fun twist, learn how to peel and cut a butternut squash to make Roasted Butternut Squash.

(Over the years I’ve adapted this recipe into these Air Fryer Sweet Potatoes and they’re so good!)

Oven roasted sweet potato cubes in a white bowl.
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Ingredients

The simple ingredients for these crispy roasted sweet potatoes cubes are:

  • Sweet potatoes. The star of the show! You need about 1 ¾ pounds, peeled and diced. Different varieties of sweet potatoes are fine, choose whatever is in stock at your local grocery store. (Confused about Yams vs. Sweet Potatoes? This post breaks down their differences.)
  • Oil. Olive oil or avocado oil both work really well.
  • Seasoning. Salt and black pepper are really all you need, and just enough to taste. The natural sweetness of the sweet potatoes lends them to minimal spices. If you want to change it up, however, you can try adding some of this chili seasoning recipe or a homemade taco seasoning.
  • Fresh herbs. Chopped parsley or cilantro are entirely optional, but really add a nice touch to this dish.

How to Make Roasted Sweet Potato Cubes

Follow these basic steps to follow to make perfect roasted sweet potatoes:

Cut the Sweet Potatoes

The size of the cubes is the trick. If you want crispy edges, cut them a little smaller. For softer sweet potato cubes, cut them a bit bigger!

Remove the skin from the potatoes with a vegetable peeler.

Dice the potatoes into ½-¾-inch cubes with a sharp chef’s knife.

Sweet potato cubes before roasting them in the oven.

Season and Bake

Preheat the oven to 400℉.

Place the sweet potato cubes along with the oil, salt, and pepper into a gallon-sized Ziploc bag. Gently toss to combine. You want to see the oil and seasonings evenly distributed. Measure out your olive oil when making this recipe. Too much oil will make them extremely soggy!

This method is the best way to get each cube perfectly coated.

Dump the sweet potatoes onto a parchment-lined baking sheet. This step saves on clean-up.

Spread the cubes out so they’re in a single, even layer. Do not overlap them or they will get mushy!

Bake in the oven for 25 to 30 minutes in the hot oven, being sure to flip halfway through cooking. This step ensures all sides are crispy and golden.

Serve these savory sweet potato cubes with additional salt and pepper, parsley, or cilantro, and enjoy!

Roasted sweet potato cubes on a sheet pan with parchment paper.

Meal Prep and Storage

  • How to prep ahead: You can cut the sweet potatoes the day before. Be sure to toss them with the oil and store in the fridge until you’re ready to cook.
  • How to store: You can store leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • How to freeze: You can also freeze them by placing in either a freezer-safe Ziploc bag or container. Freeze for up to 4-6 months.
  • How to reheat: Reheating this quick side dish can be accomplished by either popping them in the microwave (though they’ll lose their crispiness!), tossing them on a baking sheet in the oven, or warming them up in a skillet with a bit of oil.

Are sweet potatoes healthy?

It depends on how they are made. Sweet potatoes themselves are incredibly healthy, so when they are prepared with minimal oil and baked, they are healthy. Deep-fried sweet potatoes are high in fat, and therefore not as healthy.

(You can enjoy more of sweet potatoes’ health benefits with these Sweet Potato Recipes.)

What’s the best way to cut a sweet potato?

How you are cooking sweet potatoes determines how you cut them. There are a lot of different ways, and it’s based on your personal preference. In general, the smaller the pieces, the crispier they will get. If you have large chunks, the insides will take a longer time to cook. However you are preparing them, be sure to cut them into similar-sized pieces so they cook evenly.

Can you eat the skins of a sweet potato?

Many people prefer not to eat them because the texture is not very appealing. However, sweet potato skins are quite nutritious. They have a good amount of fiber and other nutrients, like antioxidants and vitamin C.

Expert Tips and Tricks

  • Small but mighty. When you cut the sweet potato into tinier pieces, they get that beautiful crispiness on the outside and become perfectly tender on the inside.
  • Use JUST enough. Too much oil will end up making your cubes soggy instead of crispy.
  • Parchment is a must. Aluminum foil tends to stick to food when baking, whereas parchment paper allows everything to slide right off.
  • Change it up. You can easily add other flavors to these potatoes, like chili powder, garlic powder, and other herbs, like fresh rosemary.
  • Perfect match. Black beans go surprisingly well with sweet potatoes, so mix these together and pile them in vegetarian tacos or in a grain bowl for a real treat.
Toasted and roasted sweet potato cubes in a gray bowl.

What to Serve with Roasted Sweet Potatoes

This recipe is a super versatile side dish.

Serve them with your favorite protein, like Air Fryer Boneless Chicken Thighs, Chicken Cordon Bleu, or Air Fryer Meatloaf.

Wrap them up in a corn tortilla to make these Sweet Potato Black Bean Tacos.

Toss these cuties into a bowl full of other vegetables and quinoa like in this Sweet Potato Broccoli Quinoa Bowl.

Or, dress them up in a salad with roasted beets.

Other Sweet Potato Recipes

If you are looking for more ways to enjoy sweet potatoes as a simple side dish, I’ve got you covered.

Hasselback Sweet Potatoes and Sweet Potatoes Au Gratin are so impressive.

Try both Air Fryer Sweet Potato Fries and Baked Sweet Potato Fries.

You can’t get easier than Instant Pot Baked Sweet Potatoes, Boiled Sweet Potatoes, and Baked Sweet Potatoes.

If you have a sweet tooth, you have to try this Sweet Potato Pie or Sweet Potato Casserole.

Tap stars to rate!

4.09 from 49 votes

Roasted Sweet Potato Cubes

These healthy Roasted Sweet Potato Cubes are so quick and easy, you'll have dinner ready in no time. Simply peel, dice, and season sweet potatoes and then bake them in the oven until they're perfectly crispy on the outside and melt-in-your-mouth soft on the inside.
Yield 6 servings
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
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Ingredients 

  • 1 ¾ lbs. sweet potatoes peeled, cut into ½-¾ inch cubes
  • 3 Tbsp. olive oil
  • 1 tsp. salt to taste
  • ½ tsp. pepper to taste
  • Parsley or cilantro optional

Instructions 

  • Preheat oven to 400 degrees.
  • Combine sweet potato cubes, olive oil, salt, and pepper in a gallon-sized ziploc bag. Toss to combine.
  • Line a large baking sheet with parchment paper and spread sweet potato cubes out in a single layer.
  • Bake in preheated oven for 25-30 minutes, flipping halfway through.
  • Serve sweet potato cubes with additional salt and pepper, parsley or cilantro and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.09 from 49 votes

Video

Notes

Meal Prep and Storage

  • How to prep ahead: You can cut the sweet potatoes the day before. Be sure to toss them with the oil and store in the fridge until you’re ready to cook.
  • How to store: You can store leftovers in an airtight container in the refrigerator for up to 4-5 days.
  • How to freeze: You can also freeze them by placing in either a freezer-safe Ziploc bag or container. Freeze for up to 4-6 months.
  • How to reheat: Reheating this quick side dish can be accomplished by either popping them in the microwave (they’ll lose their crispiness!), tossing them on a baking sheet in the oven, or warming them up in a skillet with a bit of oil.

Nutrition

Calories: 180kcal, Carbohydrates: 26g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 391mg, Potassium: 445mg, Fiber: 4g, Sugar: 5g, Vitamin A: 18770IU, Vitamin C: 3.1mg, Calcium: 41mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. I bake sweet potato (yam) cubes with onion cubes garlic, s & p, nutmeg and allspice for a wonderful taste.
    Usually I make a space when they’re soft, and add an egg in each nest, continue baking until the eggs are just set. With a side dish of green veggies, this is my first choice meal.

    1. Yay! So happy to hear you enjoyed the recipe! That sounds delicious. Thanks so much for taking the time to leave a comment!

    1. Yay! So happy to hear you enjoyed the recipe, Julie! Thanks so much for taking the time to leave a comment!

  2. 5 stars
    I haven’t really used sweet potatoes before but this was so simple and easy. I cooked them in the air fryer and they were perfect!

  3. 5 stars
    This was excellent! Thanks so much for the post: Hate to have to admit it out loud, but it seems size does matter. Oy!

  4. 5 stars
    this recipe was delicious! The only thing I did different was for the last 5 mins I turned on the broiler and let the potatoes get crispy!

    1. Hi Theresa! I do not know the exact serving size but would estimate it to be about 3/4 to 1 cup of potatoes. Hope this helps!

  5. Hi LB! My name is Rebecca and I’m the owner of Rebecca’s Gluten Free. My daughter Morgan was self-diagnosed 3 years ago when I was telling a close friend all of tge issues she was having. Well, summer came around and I figured it was tge perfect time to drop gluten from our diet. Not only did it help, but here I am 3 years later staeting my own gluten free business! I make gluten free cookie mixes. Not just plain old ordinary chocolate chio, but chocolate crinkle, lemon sugar, brownie, snicker doodle, pumpkin spice, and my husband’s favorite, coconut! I was wondering if with your permission I could send you some of my mixes to try. At this juncture of the business, I’m giving more away than actually selling. That’s alright though, I’m so confident in my product, I haven’t had a bad review yet! Oh and yes, more than just family and friends
    have tried them! Please feel free to go to my website rebeccasglutenfree.com and pick out a couple of mixes and I’ll get those shipped out right away. By tye way, if you love chocolate thennthe chocolate crinkle are the ones for you! Thank you!

    1. Hi Rebecca! Thanks so much for such a generous offer. I’m really looking forward to trying your cookies out. 🙂