Spoken from a true sweet potato cubes lover!
If there’s one side dish I make on the weekly, it’s these Roasted Sweet Potato Cubes. They’re SO easy, ultra cozy, and somehow go with everything.
Sometimes I’ll keep it simple with just a drizzle of EVOO, salt, and pepper, and other times I’ll give them a little kick with paprika and garlic powder. Either way, they always turn out golden and delicious!
After probably 50+ batches, I’ve learned a few small tweaks that make all the difference:
- Cut the potatoes into smaller cubes so they crisp up beautifully (and cook faster!).
- Toss them in oil before seasoning so everything gets evenly coated and your spices don’t clump.
- Spread them out in a single layer on a baking sheet so they roast, and don’t steam!
- Roast at a relatively high heat so they get those gorgeous caramelized edges and soft, pillowy centers that are impossible to resist.
Ingredients and Substitutions
For the exact measurements and detailed instructions, see the recipe card below.
- Fresh herbs. Totally optional, but a sprinkle of chopped parsley or cilantro adds a fresh pop of color and brightness right before serving.
- Sweet potatoes. The star of the show! You’ll need about 2 pounds, peeled and diced. Any variety of sweet potatoes will work (jewel or garnet are my go-to!), so just grab whatever looks good at your grocery store.
- Oil. Olive oil or avocado oil both work great here. Either one helps the potatoes caramelize and crisp up perfectly in the oven.
- Seasoning. Salt and black pepper are really all you need since sweet potatoes already have so much natural flavor. But if you’re feeling creative, add a little paprika and garlic powder (my favorites!) or even toss in some homemade taco seasoning or chili seasoning for a fun twist.
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Step-by-step Instructions
See the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cut the sweet potatoes into cubes.
Peel the potatoes, then dice them into ½-inch cubes. The size really matters here!
Smaller cubes = crispier edges and faster cook time.
Larger cubes = softer, creamier centers.
Note: If you like to eat the skin of the potatoes, feel free to leave them on!
Toss with oil.
Add the diced potatoes to a large bowl and drizzle with olive or avocado oil. Give them a good toss until every piece looks glossy and evenly coated.
Pro Tip: Use just the right amount of oil here! Too much and it will make the potatoes soggy, instead of cirspy.
Season and spread.
Sprinkle with salt, pepper, and any other seasonings you like. Toss again, then spread the cubes out in a single layer on a parchment-lined baking sheet. (Not aluminum, it tends to stick!a
Pro Tip: Don’t overcrowd the pan! If the cubes are touching or stacked, they’ll steam instead of roast and lose that golden crispiness.
Roast in the oven and then dig in!
Bake at 425°F for 25-30 minutes, flipping halfway through, until the edges are caramelized and crisp and the centers are soft and pillowy.
Serve warm with a sprinkle of fresh herbs (parsley or cilantro are great for brightness) and enjoy!
Pro Tip: For even crispier edges, leave them in for an extra couple of minutes at the end- just keep an eye on them so they don’t burn!
FAQs
Most often, it’s because they were too close together on the pan. Be sure to spread the cubes out in a single layer so they have room to roast, not steam. Also, make sure your oven is fully preheated and hot (425°F!) before you put them in.
Nope! The skin actually adds extra texture and nutrients. If you like it, leave it on—just give the potatoes a good scrub before cutting.
Absolutely! Just make sure everything is cut to roughly the same size so it cooks evenly. Carrots, parsnips, and Brussels sprouts all roast beautifully with sweet potatoes.
Any leftovers can be kept in an airtight container in the fridge for up to 4–5 days. Pop them back in a 400°F oven or air fryer for about 5–10 minutes until hot and crispy again. The microwave works too (they just won’t be quite as crisp).
What to serve with it?
This recipe is a super versatile side dish, there are SO many ways to enjoy them!
Or, dress them up in a salad with roasted beets.
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 this Warm Fall Quinoa Salad!
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Easy Roasted Sweet Potato Cubes
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Ingredients
- 1 ½ pounds sweet potatoes peeled, cut into ½-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Parsley or cilantro optional
Instructions
- Preheat the oven to 400℉.
- Combine the sweet potato cubes with the olive oil in a large bowl. Toss until well coated. Sprinkle in the salt, black pepper, and any other seasonings you're using, and toss until well combined.1 ½ pounds sweet potatoes, 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Line a large baking sheet with parchment paper and spread the sweet potato cubes out in a single layer. Bake for 25-30 minutes, flipping halfway through, or until the potatoes are tender and the edges begin to brown.
- Serve the sweet potato cubes with additional salt, pepper, and fresh herbs, if desired.Parsley or cilantro
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Video
Notes
- Seasonings: If using extra seasoning, I’d add no more than about 1 teaspoon total and adjust the amount of salt added according to your seasoning mix.
- Cut size: Smaller cubes (½-inch) = crispier edges, faster cooking. Larger cubes (¾-inch) = softer centers.
- Skins: If you like eating the skin, feel free to leave it on! Just scrub the potatoes well before dicing.
- Storage: Store leftovers in an airtight container in the fridge up to 4–5 days. Reheat in the oven or air fryer for the crispiest texture.
- Prep ahead: Peel and cube the sweet potatoes up to 2 days in advance and refrigerate. Toss with oil and seasonings right before roasting for the crispiest texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Yay! So happy to hear you enjoyed the recipe! That sounds delicious. Thanks so much for taking the time to leave a comment!
Hi thanks for the nice recipes
A friend made these for me last night and they were delicious!!!
Yay! So happy to hear you enjoyed the recipe, Julie! Thanks so much for taking the time to leave a comment!
Thankyou for the good recipes !!! Happy life to you !!!
And to you!
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!
Yay! So happy you enjoyed the recipe, Destiny. And yes – the AF is great for sweet potatoes! You should check out these AF Sweet Potato Fries next!:)
This was excellent! Thanks so much for the post: Hate to have to admit it out loud, but it seems size does matter. Oy!
Yay! So happy you enjoyed the recipe, Juliet! Thanks so much for your comment and rating!
How many cups would 1 3/4 lbs cubed sweet potatoes be, for those of us without a kitchen scale?
It should be roughly 4-5 cups of cubed sweet potatoes, Julie. Hope you enjoy the recipe 🙂
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!
Oh what a great idea! So happy you enjoyed the recipe. Thanks for your comment and rating!
What is a serving size?
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!
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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!
Hi Rebecca! Thanks so much for such a generous offer. I’m really looking forward to trying your cookies out. 🙂