Name: The Best Crispy Sweet Potatoes You Will Make
Prep time: 10 min
Cook time: PT-490444H16M59S
Total time: PT-490444H16M59S
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cut into ½-inch cubes or wedges; 1 tbsp cornstarch or arrowroot starch; 2 tbsp olive oil or avocado oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp paprika (smoked or sweet); Optional: 1/4 tsp chili powder, cumin, cayenne, or fresh herbs like rosemary or parsley

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These crispy sweet potatoes are golden, caramelized, and perfectly seasoned—crisp on the outside, soft and fluffy on the inside. I’ve tried dozens of methods, and this is the one I keep coming back to. Whether I serve them as a side, a snack, or toss them into bowls or salads, these always turn out just right.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a sweet potato side—crisp edges, tender centers, and tons of flavor. They’re easy to make with simple ingredients, and I don’t need a deep fryer to get the perfect texture. The secret is a few simple tricks that make all the difference. I can season them any way I like, and they work with just about any meal. The Best Crispy Sweet Potatoes You Will Make

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 cubes or wedges
Cornstarch or arrowroot starch
Olive oil or avocado oil
Salt
Black pepper
Garlic powder
Paprika (smoked or sweet)

Optional: chili powder, cumin, cayenne, fresh herbs (like parsley or rosemary), dipping sauce

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
I peel and cut the sweet potatoes into evenly sized pieces—about ½ inch thick cubes or wedges for even cooking.
I toss the sweet potatoes with cornstarch first. This is what gives them that extra crisp coating.
I drizzle in the oil, then add the salt, pepper, garlic powder, and paprika. I toss everything until well coated.
I spread the sweet potatoes out on the baking sheet in a single layer, making sure there’s space between each piece (this is key for crispiness).
I bake for 20 minutes, flip them, and bake for another 15–20 minutes, or until they’re deeply golden and crispy on the edges.
I let them cool for a few minutes before serving—this helps them firm up even more.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

I love changing up the spices depending on what I’m pairing them with—sometimes I go smoky with chipotle powder, or sweet with cinnamon and a touch of maple syrup. For a savory twist, I toss them in Parmesan after baking. I’ve also used this method with Japanese sweet potatoes or purple sweet potatoes, and they work beautifully. They’re also great tossed into salads or grain bowls.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat and bring back that crisp texture, I use the oven or air fryer at 375°F (190°C) for about 8–10 minutes. I don’t recommend microwaving—they’ll turn soft instead of crisp.

FAQs

Why aren’t my sweet potatoes getting crispy?

I make sure not to overcrowd the pan and always coat them in cornstarch before baking. High heat and space between the pieces make a big difference.

Can I leave the skin on?

Yes, if I scrub the sweet potatoes well, the skin adds extra texture and nutrients. I’ve made them both peeled and unpeeled, and both are great.

Do I need to boil them first?

No, I skip boiling. Roasting from raw gives me better texture and prevents them from getting too soft.

Can I make these in the air fryer?

Yes, I air fry them at 400°F (200°C) for about 15–20 minutes, shaking the basket halfway through. They get super crispy that way.

What should I serve these with?

I pair them with burgers, tacos, grain bowls, or even breakfast dishes like eggs and avocado. They’re incredibly versatile.

Conclusion

These really are the best crispy sweet potatoes I’ve made—they’re easy, flavorful, and always come out with that irresistible crunch. Once I started using the cornstarch trick and giving them enough space in the oven, I never looked back. Whether I serve them hot off the tray or save some for later, they’re always a hit in my kitchen.