Spice-Roasted Sweet Potato Cubes
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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 preparation I could eat almost every day in some form, right along with roasted delicata squash crescents and roasted acorn squash wedges.
If you’re looking for the best, basic recipe for roasted sweet potatoes, I’ve got your back! This is the method I used for making savory baked sweet potato cubes in my years as a personal chef. 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
Fun facts about 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.
- These tubers are an excellent source of beta-carotene, vitamins A and C as well as potassium.
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 fiber 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. 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 you’d also find in a roasted delicata squash, or roasted honeynut squash wedges, 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”). 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 keep or freeze for another use, such as in hearty vegetarian recipes like sweet potato chili with black beans or a smooth sweet potato soup.
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 25-30 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.
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 vinaigrette to play up their flavor.
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.
- Serve sweet potatoes with roasted Romanesco or cauliflower for a vegetarian meal.
- Stir them into a quinoa grain bowl or warm farro salad.
- Add them to a kale salad with crispy chickpeas with balsamic vinegar.
- Assemble roasted sweet potatoes with black beans
- Sauce them with smoky, creamy romesco sauce or tangy green herb sauce.
Storing
- 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.
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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 25-30 minutes, until the potatoes are tender and crisp on the edges. 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.
- Sprinkle the parsley over the sweet potatoes. Transfer to a platter to serve.
Karen’s Notes and Tips
- 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
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.
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).