Original Post: https://www.evolvingtable.com/roasted-sweet-potato-cubes/
Crispy Roasted Sweet Potato Cubes Recipe
If your roasted sweet potatoes always come out a little soft and a little sad, the fix is one pantry ingredient. My go-to Crispy Roasted Sweet Potato Cubes get a spoonful of cornstarch mixed right into the seasoning blend, which gets the edges crispy and crunchy while the middles stay pillowy soft. Just 35 minutes and one pan is all you need!
Servings: 6 servings
Equipment
Ingredients
- 2 pounds sweet potatoes peeled and cut into ¾-inch cubes
- 2 ½ tablespoons avocado oil or olive oile
- 1 tablespoon cornstarch
- 1 ½ teaspoons paprika sweet or smoked
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- Parsley or cilantro optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes with the olive oil until evenly coated. In a separate small bowl, mix together the cornstarch, paprika, garlic powder, cumin, cinnamon, salt, and black pepper. Sprinkle the seasoning mixture over the oiled potatoes and toss until evenly coated.2 pounds sweet potatoes, 2 ½ tablespoons avocado oil, 1 tablespoon cornstarch, 1 ½ teaspoons paprika, 1 teaspoon garlic powder, ½ teaspoon ground cumin, ⅛ teaspoon ground cinnamon, 1 ¼ teaspoons salt, ½ teaspoon black pepper
- Spread the sweet potatoes onto the prepared baking sheet in an even layer and bake for 30-35 minutes, flipping after 20 minutes, until the potatoes are tender and crispy on the edges.2 pounds sweet potatoes
Video
Notes
Sweet potato cut: Cut the sweet potatoes into even ¾-inch cubes so they roast at the same rate. Give them room on the pan, since crowding steams them instead of charring the edges. Use two pans if you need to.
The cornstarch trick: Stirring the cornstarch into the seasonings and sprinkling it over the already-oiled potatoes is what gives them those crispy, caramelized edges instead of soft, steamy ones. Coating them with oil first, then the cornstarch-spice mix, keeps the coating from clumping.
The pinch of cinnamon: Just ⅛ teaspoon adds a warm, cozy depth to the sweet potatoes without making them taste like dessert. Don’t skip it, but don’t go heavier either.
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 the oil and seasoning right before roasting so the cornstarch doesn’t turn gummy.
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
