Roasted Sweet Potatoes Crispy: The Ultimate Guide to Perfect Crispy Sweet Potatoes Recipe

Introduction

These roasted sweet potatoes are perfectly crispy on the outside and tender on the inside, making them a delicious and healthy side dish. Seasoned with smoked paprika and a hint of cayenne, they bring a wonderful depth of flavor to your table.

Ingredients

• 3 large sweet potatoes (about 2.5 pounds), peeled and cut into 1-inch cubes
• 4 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons cornstarch
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Peel the sweet potatoes and cut them into roughly 1-inch cubes. Rinse the pieces under cold water in a colander, then thoroughly dry with paper towels.
2. Step 2: In a large bowl, whisk together smoked paprika, garlic powder, onion powder, cayenne pepper (if using), kosher salt, and black pepper.
3. Step 3: Drizzle 2 tablespoons of olive oil over the sweet potatoes and toss to coat evenly. Add the spice mixture and toss again until the cubes are completely coated.
4. Step 4: Sprinkle the cornstarch over the spiced sweet potatoes and toss gently to coat all pieces.
5. Step 5: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
6. Step 6: Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure not to overcrowd. Use two baking sheets if needed.
7. Step 7: Roast in the oven for 20 minutes.
8. Step 8: Remove the baking sheet from the oven and carefully flip the sweet potatoes. Drizzle the remaining 2 tablespoons of olive oil over them and toss lightly if possible to distribute the oil.
9. Step 9: Return to the oven and roast for another 15-20 minutes, until the sweet potatoes are tender inside and crispy and caramelized on the edges.
10. Step 10: Pierce a cube with a fork to check tenderness; it should go in easily. The edges should be browned and crisp.
11. Step 11: Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately.

Tips & Variations

• For extra crispiness, avoid overcrowding the baking sheet to allow hot air to circulate around each piece.
• Swap cornstarch for arrowroot powder for a gluten-free alternative.
• Add a drizzle of honey or maple syrup after roasting for a sweet glaze.
• Mix in fresh herbs like thyme or rosemary for additional flavor.

Storage

Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in a hot oven or toaster oven to help restore crispiness, rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potato cubes for this recipe?

Frozen sweet potatoes tend to release more moisture and may not crisp up as well. For best results, use fresh sweet potatoes and make sure they are thoroughly dried before seasoning.

What if I don’t have cornstarch?

You can substitute cornstarch with arrowroot powder or potato starch. These help absorb moisture and create a crispy exterior on the sweet potatoes.

Roasted Sweet Potatoes Crispy: The Ultimate Guide to Perfect Crispy Sweet Potatoes Recipe

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4.7 from 124 reviews

This recipe for Roasted Sweet Potatoes Crispy guides you to create perfectly crispy and flavorful sweet potato cubes. Coated with a blend of smoked paprika, garlic, onion powders, and a light dusting of cornstarch, these sweet potatoes roast to a tender inside with a beautifully crispy and caramelized exterior. A simple yet irresistible side dish that pairs well with a variety of meals.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 3 large sweet potatoes (about 2.5 pounds total), peeled and cut into 1-inch cubes

Seasoning and Coating

• 4 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons cornstarch

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Prep Sweet Potatoes: Peel the sweet potatoes and cut them into roughly 1-inch cubes. Rinse the cubes under cold water using a colander, then thoroughly dry them with paper towels to ensure crispiness during roasting.
2. Combine Spices: In a large bowl, whisk together smoked paprika, garlic powder, onion powder, cayenne pepper (if using), kosher salt, and freshly ground black pepper to create the seasoning mix.
3. Add Oil and Spices: Drizzle 2 tablespoons of olive oil over the sweet potato cubes and toss to coat evenly. Add the combined spice mixture and toss again until every piece is well coated with the spices.
4. Cornstarch Coating: Sprinkle the cornstarch evenly over the seasoned sweet potatoes and toss once more to coat thoroughly. This helps enhance the crispiness of the roasted potatoes.
5. Preheat Oven: Set your oven to 400°F (200°C) and allow it to fully preheat for even roasting.
6. Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and aid in even cooking.
7. Arrange Sweet Potatoes: Spread the sweet potato cubes in a single layer on the prepared baking sheet. Avoid overcrowding, which can cause steaming instead of roasting. Use two baking sheets if necessary.
8. Roast: Place the baking sheet in the oven and roast the sweet potatoes for 20 minutes, allowing them to start cooking and getting slightly crisp.
9. Flip and Roast Again: Remove the baking sheet and carefully flip the sweet potatoes to promote even browning. Drizzle the remaining 2 tablespoons of olive oil over the potatoes and return the sheet to the oven. Roast for an additional 15 to 20 minutes until the sweet potatoes are tender inside and crispy and caramelized on the outside.
10. Check for Doneness: Test a cube by piercing it with a fork; it should be tender and easily pierced. The edges should be golden brown and crispy.
11. Garnish and Serve: Remove the sweet potatoes from the oven and sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve warm as a delicious side dish.

Notes

• Drying the sweet potatoes thoroughly before roasting is key for achieving maximum crispiness.
• Using cornstarch helps to create a crispy crust on the sweet potatoes.
• Ensure sweet potatoes are spread in a single layer without overcrowding to allow proper roasting.
• The optional cayenne pepper adds a subtle heat but can be omitted if you prefer milder flavors.
• For extra crispy results, flip the sweet potatoes halfway through roasting and drizzle with additional olive oil.
• Use parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.

Keywords: Roasted sweet potatoes, crispy sweet potatoes, easy side dish, oven roasted, healthy side, autumn recipe