Crispy Roasted Sweet Potatoes

I’ve tossed sweet potatoes in oil and seasonings, then roasted them until the exterior is crisp and the interior is tender and sweet. These potatoes are the perfect balance of caramelized edges and soft flesh.

Why You’ll Love This Recipe

I adore how effortless this recipe is—it transforms simple sweet potatoes into a dish with dynamic textures and flavor. The roasting process brings out their natural sweetness, and the slight crispiness gives it a delightful contrast every time I bite in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cut into evenly sized cubes or wedges

• Olive oil or avocado oil

• Salt and freshly ground black pepper

• Garlic powder or smoked paprika (optional)

• Fresh rosemary or thyme (optional)

• Honey or maple syrup (optional glaze)

Directions

1. I preheat my oven to 425 °F (220 °C) and line a baking sheet with parchment paper or lightly grease it.

2. I pat the sweet potato pieces dry and place them in a bowl.

3. I drizzle oil over them, then season with salt, pepper, and garlic powder or smoked paprika if I want extra flavor. I toss until everything is well coated.

4. I spread the sweet potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded.

5. I roast for 20 minutes, then use a spatula to flip the pieces for even browning.

6. I roast for another 15–20 minutes until they’re crisp on the edges and tender inside.

7. If I want a glaze, I drizzle honey or maple syrup over the potatoes during the last 5 minutes of roasting.

8. I remove them from the oven, garnish with fresh rosemary or thyme if desired, and serve while hot.

Servings and timing

• Servings: 4 as a side dish

• Prep time: ~10 minutes

• Cook time: 35–40 minutes

• Total time: around 50 minutes

Variations

• I swap sweet potatoes for a mix of yam, carrot, or parsnip for added variety.

• I season with cumin, chili powder, or curry powder for a spiced twist.

• I toss in chopped shallots or garlic cloves during roasting for extra flavor.

• I finish with a squeeze of lime juice or sprinkle of feta cheese for brightness.

Storage/reheating

• Storage: I store cooled sweet potatoes in an airtight container in the fridge for up to 4 days.

• Freezing: I don’t recommend freezing—they lose too much texture when thawed.

• Reheating: I reheat them in a 400 °F (200 °C) oven or air fryer for 8–10 minutes to restore crispiness, or warm gently in a skillet with a drizzle of oil.

FAQs

What size should I cut the sweet potatoes?

I cut them into 1‑ to 1½‑inch cubes or wedges to balance crisp edges with tender centers. Even sizes help them roast uniformly.

How do I keep them from sticking?

I make sure the baking sheet is lightly greased or lined with parchment. Also, spreading them with space between helps prevent sticking and steaming.

Can I make this gluten‑free?

Absolutely—this recipe is naturally gluten‑free as long as your seasonings are certified gluten‑free.

Will a different oil work?

Yes—I’ve used avocado and grapeseed oils with success—they both have high smoke points, which is helpful at 425 °F.

Can I add a glaze after roasting?

Definitely—I often add honey or maple syrup right at the end, tossing them gently before plating. It adds a beautiful glossy finish and flavor boost.

Conclusion

I love how these Crispy Roasted Sweet Potatoes come together with minimal effort yet deliver maximum flavor and texture. They’re a go-to side that complements almost any meal, and I know they’ll reappear frequently on my table.