Description
These crispy sweet potatoes are perfectly roasted with caramelized edges and fluffy centers—seasoned just right and made without frying for a healthier, crave-worthy side or snack.
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
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Peel and cube sweet potatoes into even ½-inch pieces.
- Toss sweet potatoes with cornstarch until coated.
- Add oil, salt, pepper, garlic powder, paprika, and any optional spices. Toss to combine.
- Spread in a single layer on the baking sheet with space between pieces.
- Bake for 20 minutes, flip, then bake another 15–20 minutes until golden and crisp on edges.
- Let cool for 5 minutes to firm up before serving. Garnish with fresh herbs if desired.
Notes
- Use cornstarch and don’t overcrowd the pan for maximum crispness.
- Try variations like cinnamon-maple for sweet or Parmesan for savory twists.
- Also works with Japanese or purple sweet potatoes.
- Add to salads, bowls, tacos, or serve with eggs.
- Air fry at 400°F (200°C) for 15–20 minutes for even faster crisping.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
