Spice-Roasted Sweet Potato Cubes
This post may contain affiliate links. Please read my disclosure policy.
Jazz up your sweet potato recipe file with this recipe for perfectly crisp-tender roasted sweet potato cubes. The bite-size pieces of sweet potato have delectable caramelized edges and a meltingly soft texture inside, each one seasoned with savory spices. We love them as a side dish, in salads and so much more!
Comforting, tender, sweet and delicious. Those words really sum up my feelings about roasted sweet potatoes, a vegetable I could eat almost every day in some form.
If you’re looking for the best, basic recipe for roasted sweet potatoes, I’ve got your back! This is the method I’ve been using for years. The recipe doesn’t include any added sugars in the form of marshmallows or cloying maple syrup — just the pure, natural taste of roasted, diced sweet potatoes enhanced with olive oil and seasonings.
- Choose the best types of sweet potatoes for roasting
- How to cut sweet potatoes into cubes
- How long to roast sweet potatoes
Yams and sweet potatoes
- Even though sweet potatoes are often called yams, they are completely different vegetables. True yams grow in the Caribbean, West Africa and Asia and have starchy, dry textures and white to yellowish flesh.
- Botanically, all types of sweet potatoes belong to the morning glory family (convolvulacae). In the United States, the largest crops are grown in the South —North Carolina, Louisiana and Mississippi.
About the ingredients
- Sweet potatoes: To serve four as a side dish, this recipe calls for 1-1/2-2 pounds sweet potatoes, which is a total of about four medium sweet potatoes. Larger sweet potatoes can weigh more than 8 ounces each. If you don’t have a scale, measure 6 cups of cubed sweet potatoes. Scrub the skin to remove any soil. Leave it on for extra texture and color. I like to compromise and peel the skin in random strips.
- Spices: Because of their natural sweetness, roasted sweet potato chunks pair beautifully with all kinds of spices, everything from curry spices to pumpkin-pie. For this recipe, I complemented them with a savory blend of smoky, earthy flavors. You’ll need ground cumin, smoked paprika, freshly ground black pepper and granulated garlic (or garlic powder) Crushed red chili delivers just a touch of heat. Chili powder is an all-in-one spice you can add, too.
- Olive oil: For the best flavor, I use extra virgin olive oil (which also makes crisp, roasted yellow potatoes). You can also roast sweet potatoes in coconut oil or avocado oil.
- Fresh or dried herbs: Chopped fresh tender herbs like parsley or cilantro add a pop of color to garnish the roasted sweet potatoes. You can also use a teaspoon of dried oregano or thyme, but add them in with the spices before sliding the sheet pan into the oven.
Best types of sweet potatoes for roasting
- Jewel or Garnet are the best types of sweet potatoes to bake or roast, and they’re what you’re most likely to find in your supermarket. Both are described as “moist” by growers and wholesalers, as opposed to dry-fleshed Japanese and Latin American varieties, such as boniato.
- Either type will have reddish-brown to deep copper-colored skins and vibrant orange flesh. They have a meltingly soft texture and loads of natural honey-like sweetness when cooked.
How to slice sweet potatoes into cubes
Sweet potatoes are oblong-shaped with pointy ends, which means making cubes out of them can be an exercise in geometry. But with a little patience and a sharp chef’s knife, you can cut them into neat cubes. Here’s how:
Scrub the skins to remove excess dirt. Peel sweet potatoes or not — I like to leave random strips of skin.
Slice off a thin piece (“cheek”) from one side. Rest the sweet potato on the cut side to keep it from rolling.
Trim off both ends, then slice lengthwise into 1/2-inch wide slices. Cut each slice into 1/2-inch thick matchsticks. Note: This shape makes the best oven fries!
Now, cut each matchstick into 1/2-inch cubes. It’s okay if not all pieces are perfect!
Tip: Put the excess ends and pieces from the the prepped sweet potatoes in a storage container and refrigerate or freeze (you can them later to soups or stews).
Roasting sweet potatoes, step by step
Choose a rimmed baking sheet large enough to hold the cubes in one layer. Drizzle with the olive oil.
Sprinkle the spices and salt on top, and toss thoroughly to coat. Roast on the lowest oven rack at 425 degrees for about 25 minutes, without turning.
Pro tip: To achieve a crisp texture and beautiful caramelization in less time when roasting sweet potatoes (or any vegetable), take advantage of your oven’s hottest section — the bottom rack. And don’t be tempted to stir them around while they’re baking. One side of the sweet potatoes will get perfectly brown and crisp, while the insides become fork tender.
Sweet potato roasting time
When sliced into cubes that are less than one inch around, sweet potatoes will roast to perfection in about 25 minutes at 425 degrees. Larger chunks will take 5-10 minutes longer.
Note that not all ovens are accurate. Yours may run hotter or cooler than the set temperature, so just keep on eye on them as the roast or use an oven thermometer for the best accuracy. If the sweet potatoes are getting too brown too quickly, move them up to a higher rack.
More ways to enjoy roasted sweet potatoes
More than a simple sweet potato side dish, here are some other vegetable recipe ideas to enjoy them!
- Make tacos filled with roasted sweet potatoes and your favorite garnishes.
- Combine roasted sweet potatoes with black beans
- Sauce them with smoky, creamy romesco sauce or tangy green herb sauce.
- Drizzle them with balsamic vinaigrette to play up their flavor.
Spice-Roasted Sweet Potato Cubes
Equipment
Ingredients
- 4 medium sweet potatoes (about 7 ounces each, 1-½-2 pounds total), peeled and sliced into ½-inch cubes (see step-by-step photos above) to make 6-7 cups.
- ¼ cup olive oil
- 1 teaspoon kosher salt, or ½ teaspoon fine salt
- 1 teaspoon ground cumin
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon granulated garlic or garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 425 (220 C) and arrange oven rack to the lowest position.
- Put the sweet potatoes on a large rimmed baking sheet. Make sure they're not crowded, or they will steam rather than brown on the edges. Use an additional pan if needed.
- Pour the oil over the potatoes and sprinkle the salt and spices on top. Toss the potatoes with your hands to coat them evenly, then spread them out in an even layer.
- Roast 25 minutes, or until the potatoes are tender and crisp on the edges, but don't stir them — you want the sides of the sweet potatoes that are touching the bottom of the pan to get nice and caramelized. *See my notes on oven temps below.
- Sprinkle the parsley over the sweet potatoes. Transfer to a platter to serve.
Karen’s Notes and Tips
- Note that not all ovens are alike. Yours may run hotter or cooler than the set temperature of 425F, so keep an eye on the sweet potatoes as they roast. If the sweet potatoes are getting too brown at about 15 minutes, move them up to a higher rack and lower the temperature to 400F (200C). Use an oven thermometer for the best accuracy.
- Serving: Roasted sweet potatoes are best served warm from the oven. They will soften as they cool, but will still taste delicious! Sprinkle chopped fresh parsley or cilantro over them, or drizzle with a few teaspoons of balsamic vinegar to play up their flavor.
- This recipe easily doubles or triples for a crowd. Be sure to use a few pans, or roast them in batches.
- Keep roasted sweet potatoes in an airtight container in the refrigerator for up to a week, or freeze them for 1-2 months.
- To reheat sweet potatoes, place them in a baking dish and cover with foil. Heat in a 350 degree oven until warmed through. Or fry them in a little olive oil in a nonstick pan over medium-high heat, just until they crisp up.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Leave a comment and star rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
These were delicious! Thank you – loved the spice combination and baking instructions. Came out great.
I don’t usually make sweet potatoes because I am not a big fan. I made these last night and they were SO good!! My family loves it! Thanks for sharing.
Wow, these are really yummy. They carmelize perfectly in the oven. We live in Florida, and sweet potatoes here are vigorous in the garden. We had a sack of them hanging around for a few months. Several of them were a bit skinny and gnarly looking and I couldn’t imagine what to do with them. Well, let me tell you. I’ve made these a few times and my daughter gobbles them down straight from the frig without bothering to heat them up. That harvest is almost gone. Thank you!!
Michele – that’s amazing that you grow sweet potatoes! So happy your family enjoys this recipe.
Great recipe – brought to a meeting tonight and was asked for the recipe.. everyone loved it (I added cubed turnips, fresh green beans and a red pepper).. so tasty.
These are amazing! I’ve made them several times now and they’re always a hit! Hands down my new favorite way to eat sweet potatoes.
A heavy duty sheet pan is required here. A thin stainless steel pan would likely cause burning of the potatoes.
This recipe is fantastic! My family loves cinnamon, so I replaced half the cumin with cinnamon, and we all loved it. This will become part of our regular rotation!
Haven’t made this yet, but looking forward to it as they look absolutely delicious! One question I have is whether I can use parchment paper or nonstick aluminum foil on the pan?
Hi Mary – Yes, you certainly can use either one. I hope you enjoy!
Sorry, but the potatoes came out not the way Inexoected. I cut them and coated them as described, put the baking sheet on the bottom rack @ 425. They started to burn on the bottom of the potato after 15 minutes. I turned down the oven to 350 for about 5 minutes but they still continued to burn so I turned off the oven. The spice mix was not that spicy either. Sorry, but this recipe needs improvement. I see where it could be real delicious if the potatoes were cut into larger cubes, spice amounts were doubled, oven on 350 for 30-35 minutes. I may give that a try.
Hi Vickie, I’m sorry the sweet potatoes didn’t turn out perfectly for you. I note in the text above the recipe that all ovens are different, and it’s best to keep an eye out and adjust as needed. You may try getting an oven thermometer so you can precisely calibrate your oven. “Note that not all ovens are accurate. Yours may run hotter or cooler than the set temperature, so just keep on eye on them as the roast or use an oven thermometer for the best accuracy. If the sweet potatoes are getting too brown too quickly, move them up to a higher rack.”
We made these for dinner last night and they were delicious! The whole family loved them – even those who don’t typically like sweet potatoes. This is now our favorite sweet potato recipe!
Yay – I love it when that happens!
Tried them twice…omg so addictive. Won’t eat sweet potatoes any other way…yummmmy
Can you make these in an air fryer?
Hi Betsy — Yes, the sweet potatoes can be cooked in an air fryer. I suggest reducing the temperature by 25 degrees (to 400F) and perhaps also the cooking time by 10 minutes or so. You also might want to roast them in batches to reduce crowding them, depending on the size of your air fryer. Hope this is helpful!
Holy cow! Delicious! Perfect. Served with steamed broccoli and roasted chicken. No need for any other seasoning.
Thanks for letting us know Lisa! Glad you enjoyed 🙂
My love of sweet potatoes makes this a “must eat” (and of course “must make”) recipe! Thank you for the inspiration (and as always, the clear, easy to follow recipe).