These roasted sweet potatoes are the kind of dish I keep coming back to—simple, wholesome, and packed with flavor. With crisp, golden-brown edges and tender, melt-in-your-mouth centers, they strike the perfect balance between savory and naturally sweet. Whether I serve them alongside a hearty main course or toss them into grain bowls and wraps, these sweet potatoes never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium sweet potatoes, peeled (optional) and cut into 1‑inch cubes
2 tablespoons extra‑virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Directions
I start by preheating my oven to 425°F (220°C).
I place the cubed sweet potatoes in a large mixing bowl and drizzle them with olive oil.
Then, I sprinkle on the paprika, garlic powder, salt, and pepper, tossing everything together to coat the cubes evenly.
I spread the sweet potatoes out in a single layer on a large baking sheet, making sure there’s a bit of space between each piece to help them brown.
I roast them for 30–35 minutes, giving them a good toss halfway through so all sides caramelize nicely.
Once they’re crisped on the edges and fork-tender inside, I pull them from the oven and serve them hot—or let them cool slightly and use them in salads or bowls.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Calories per serving: Approximately 180 kcal
Variations
I like to swap the paprika for smoked paprika when I want a deeper, smoky flavor.
For a hint of sweetness, I sometimes add a touch of maple syrup before roasting.
Adding a sprinkle of cinnamon can bring a warm, cozy note—especially nice during fall.
When I want a little heat, I throw in a pinch of cayenne or chili powder.
Chopped fresh herbs like parsley or cilantro make a nice garnish after roasting.
Storage/Reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I prefer spreading them on a baking sheet and warming them in the oven at 375°F (190°C) for 10–15 minutes to bring back some of the crispiness. In a pinch, I use the microwave, but they lose some texture that way. These also freeze well for up to 2 months; I just reheat them straight from the freezer in the oven.
FAQs
How do I keep the sweet potatoes from getting soggy?
I make sure not to overcrowd the pan and always roast them in a single layer. Leaving space around each cube allows air to circulate and helps them crisp up.
Can I make this recipe ahead of time?
Yes, I often roast a batch ahead of time and store it in the fridge. When I’m ready to eat, I just reheat in the oven or air fryer for the best texture.
Do I need to peel the sweet potatoes?
Not at all—peeling is totally optional. Sometimes I leave the skin on for extra texture and fiber; just make sure to scrub them clean first.
Can I use other types of potatoes?
I can, but the natural sweetness and texture of sweet potatoes are what make this dish special. Regular potatoes won’t caramelize quite the same way.
What’s the best way to cut sweet potatoes for roasting?
I cut them into uniform 1-inch cubes. Keeping the size consistent ensures they roast evenly and caramelize nicely on all sides.
Conclusion
Roasted sweet potatoes with crispy caramelized edges are one of those versatile, dependable dishes I always come back to. Whether I’m meal prepping, planning a holiday spread, or just need something comforting and healthy, they’re a perfect fit. Easy to make, endlessly customizable, and always delicious—I can’t recommend them enough.
📖 Recipe:
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Roasted Sweet Potatoes with Crispy Caramelized Edges
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These roasted sweet potatoes have crispy, caramelized edges and tender, melt-in-your-mouth centers. Flavored with paprika and garlic powder, they’re simple, wholesome, and incredibly versatile—perfect as a side dish or added to bowls and wraps.
Ingredients
4 medium sweet potatoes, peeled (optional) and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Place the cubed sweet potatoes in a large mixing bowl and drizzle with olive oil.
- Sprinkle with paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the sweet potatoes in a single layer on a large baking sheet, leaving space between each piece.
- Roast for 30–35 minutes, tossing halfway through, until edges are crispy and centers are tender.
- Serve hot, or let cool slightly to use in salads or bowls.
Notes
Use smoked paprika for a deeper, smoky flavor.
Add a touch of maple syrup for a hint of sweetness.
Sprinkle with cinnamon for a cozy fall twist.
Add cayenne or chili powder for some heat.
Garnish with fresh herbs like parsley or cilantro after roasting.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 375°F (190°C) for 10–15 minutes for best texture.
Freeze for up to 2 months and reheat directly in the oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
