Roasted and Crispy Sweet Potato Recipe

sweet potato

Preparation

  • Prep: 45 mins
  • Cook: 30 mins
  • Total: 75 mins
  • Yield: 6 servings
  • Cooking Method: Roasting
  • Recipe Cuisine: American

Ingredients

  • 3large sweet potatoes (peeled and cut into 1/2-inch cubes)
  • 2tablespoons virgin olive oil
  • 3/4teaspoon fine sea salt
  • 1tablespoon light brown sugar
  • 1/4teaspoon freshly cracked pepper (optional for seasoning)
  • 1/2teaspoon ground chili powder (optional for seasoning)
  • 1/2teaspoon smoked paprika (optional for seasoning)
  • 1/2teaspoon ground cumin (optional for seasoning)
  • 1/2teaspoon garlic powder (optional for seasoning)

The perfect treat for a long day is a roasted sweet potato that goes perfectly with proteins or salads. When you roast sweet potatoes, they will have a soft inside tissue and crispy caramelized skin. Roasting is certainly a healthier method than deep-frying, but you can choose to grill, fry, or roast them with your desirable seasoning.

Before you start preparing your potatoes, you should consider important tips about how to buy and cut them. Choose sweet potatoes that are firm and have no discolorations on their skin. It will be easier to cut uniform pieces of potatoes if they are uniformly shaped.

You should store them in a cool, dry, dark place (not in the refrigerator) after purchase, and consume them within two weeks. The darker the inside color of your sweet potato, the more antioxidants it contains! For this recipe, it is best to use orange or red sweet potatoes instead of tanned or purple ones.

Next, you can either peel them or scrub them to keep them clean before cutting them into equal cubes. If you peel the potatoes, they will have a better texture and flavor, but if texture is not of concern to you, be sure to clean and dry them before cutting.

So now that you have bought the correct potatoes and have chopped them properly, let’s move on to the instructions for this simple roasted sweet potato recipe.

Instructions

Step 1

Preheat the oven to 425° F. Line a large baking sheet with parchment paper.

Step 2

Peel and chop them into 1/2 inch equal cubes. Add to your baking sheet and drizzle the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder, and brown sugar on top.

Toss all the potatoes until evenly coated and then spread out to arrange in a single even layer. If your potatoes overlap, you’ll end up with steamed potatoes rather than crispy roasted ones.

Step 3

The potatoes should be cooked in the oven for 25-30 minutes and flipped every 10-15 minutes until they are tender and caramelized at the edges.

Cooking Notes

Every dipping sauce idea would be perfect to use with roasted sweet potatoes as a snack. You can serve them with Kalleh cheddar cheese, ketchup, or spicy mayonnaise.

You can also use roasted sweet potatoes in tacos, tostadas, burrito rice, creamy avocado salsa verde, or veggie casseroles.

You shouldn’t overcrowd your baking sheet, sweet potatoes need some breathing room. As long as there is not enough space between them, the cubes will produce so much steam that the result will be very soft tomatoes with no crispy edges. If your baking pan is overcrowded, you can use two pans. Place them near the middle of the oven on separate racks.

You should roast the potatoes at a relatively high temperature and turn them halfway through. The high temperature creates the delicious golden edges. However, the temperature should not be so high that the olive oil burns and tastes bad.

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