Spice-Roasted Sweet Potato Cubes
Jazz up your sweet potato recipe file with this recipe for perfectly crisp-tender roasted sweet potato cubes. The bite-size pieces of diced sweet potato have delectable caramelized edges and a meltingly soft texture inside, each one seasoned with savory spices. We love them as a vegetable side dish, in salads and so much more!
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.
Video
Notes
- 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.
- 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.
- 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
Calories: 319kcalCarbohydrates: 46gProtein: 4gFat: 14gSodium: 510mgFiber: 7gSugar: 10g
