I eat what could probably be considered an unreasonable amount of sweet potatoes. I usually roast up a batch every weekend during my meal prep and then eat them throughout the week. There are some tricks to getting deliciously crispy roasted sweet potatoes since.
Why You’ll Love This Recipe
- It’s simple but don’t let that fool you. Sometimes the simplest preparations create the most satisfying, delicious results. And these roasted sweet potatoes are proof.
- It’s versatile. You can easily adapt it to use whatever seasoning you have on hand and switch things up to match your main dish.
- Roasting really brings out the natural sweet, nutty, savory flavor of the sweet potatoes with minimal effort.
- Sweet potatoes are incredibly nourishing and packed with fiber, vitamins, minerals, and antioxidants.
Simply Roasted Sweet Potatoes
Roasting sweet potatoes is my favorite way to prepare them. Roasting enhances the flavor of sweet potatoes by allowing them to caramelize, which brings out the nutty, savory, slightly sweet depth of flavor in these tubers. It also creates a crispy exterior, which is a texture I can’t get enough of.
The Ingredients
Sweet Potatoes – I usually prefer white sweet potatoes over orange when roasting. They’re a bit less sweet and not quite as high in starch, so they tend to crisp up a bit better. But the orange are delicious and just so pretty. Feel free to use just one or combine them both like I did in this recipe. The orange variety is also a bit higher in antioxidants like beta-glucans, which come with a whole host of benefits (see below). Something to keep in mind, too.
Avocado oil – I like to use avocado oil for roasting because it has a high smoke point and a neutral flavor. Feel free to use your favorite cooking oil but I wouldn’t suggest skipping the oil since this is key to getting even crispiness.
Seasonings – For this recipe, I used salt, pepper, garlic powder, onion powder, and dried rosemary. I love rosemary with sweet potatoes. But any seasoning combo you want is great, so feel free to get creative. Chili powder and a pinch of cinnamon is another combo I like. And Trader Joe’s Everything But The Bagel seasoning is surprisingly delicious on sweet potatoes.
The Method
Because sweet potatoes are higher in starch than regular potatoes, I’ve found they tend to do better at a slightly lower temp for a longer roasting time. This gives them the chance to cook all the way through and release some of their moisture before browning, which creates a more even crispiness and a lower risk of soggy sweet potatoes. And, to me, nothing is sadder than limp potatoes when they’re supposed to be crispy.
Start by preheating the oven to 375° Fahrenheit and lining a large baking sheet with parchment paper.
Next, peel and dice 2-3 sweet potatoes into about a ½-inch to 1-inch dice, depending on your preference. Technically you don’t need to peel the sweet potatoes but I generally do.
In a large bowl, combine the sweet potatoes, avocado oil, and seasonings. Toss to combine, making sure all the sweet potatoes are evenly coated.
Spread the sweet potatoes out on the prepared baking sheet and roast for 20 minutes. Remove them from the oven and give them a toss, flipping as many over as you can. Return to the oven for another 15 minutes. Repeat, removing them from the oven and tossing them. Again, try to get as many to flip over as possible. This is how you get them evenly crispy. Return them to the oven for another 10-15 minutes, until nicely golden and crisp.
Remove from the oven and serve immediately for optimal crispiness.
If you have leftovers, let them cool completely before storing in an airtight container in the fridge for 3-4 days. As with any roasted vegetable, the sweet potatoes will lose their crispiness in the fridge. That’s why I like to reheat them in the oven set to 350° Fahrenheit for 10-15 minutes. Or you can heat a bit of oil in a pan over medium heat and toss in the sweet potatoes to reheat them and crisp them up that way. Whatever option you choose, just be sure to keep an eye on them so they don’t burn.
I love a good dip anytime I make these simple roasted sweet potatoes, so I’ve included an optional recipe for an herbed tahini sauce below, too.
A Few Tips For Perfectly Roasted Sweet Potatoes
When cutting the sweet potatoes, try to cut them into as equal sizes as possible. No need to get out the ruler but keeping the dice fairly equal helps everything cook evenly and at the same time.
Line your baking sheet with parchment paper. This not only helps prevent the sweet potatoes from sticking to the pan but it also makes clean up a breeze.
Don’t overcrowd your pan. You want there to be a bit of space around each piece of sweet potato. This is key for a crispy texture. If you overcrowd the pan, the sweet potatoes effectively steam in their own moisture. So use two baking sheets if necessary.
Serving Suggestions
These roasted sweet potatoes make the perfect side dish for just about anything, which is why I like them so much.
- Serve with roasted chicken, grilled steak, black bean burgers, grilled fish—basically any protein you make as a main dish.
- Toss leftovers on grain bowls or salads.
- Reheat in a skillet with some black beans and taco seasonings for quick, easy tacos.
- Reheat in a skillet along with onions, mushrooms, peppers, and spinach, and serve with a runny egg on top for a delicious breakfast hash.
Health Benefits of Sweet Potatoes
In addition to being delicious, sweet potatoes a incredibly nutrient-dense and provide many health benefits. This nourishing vegetable is high in fiber and a good source of a number of vitamins and minerals. In fact, compared to other root crops, sweet potatoes stand out for their levels of vitamin A, vitamin C, and essential minerals. Sweet potatoes also contain polysaccharides that offer antioxidant, anti-inflammatory, and protective benefits for cardiovascular, neurological, and intestinal health.
- Nutrient-dense: High in dietary fiber and several vitamins (A, C, E, and B complex) and minerals (manganese, copper, potassium, and iron).
- Rich in Beta Carotene: One cup provides over double the daily need for vitamin A, supporting vision, immunity, and gut health.
- Antioxidant Properties: Helps protect against oxidative stress and supports a healthy inflammatory response in the body.
Including sweet potatoes in your diet is a delicious and effective way to support overall health.
Other Posts You Might Like
Lemon Roasted Broccoli With Parmesan And Pine Nuts – This simple lemon-roasted broccoli recipe is your new favorite veggie side. It’s topped with pine nuts and parmesan for extra flavor and crunch.
Thyme Roasted Delicata Squash Recipe – This thyme roasted delicata squash recipe is a simple, delicious way to take advantage of squash season. It’s quick to assemble and requires minimal ingredients.
Roasted Fall Veggie Breakfast Hash Recipe – This breakfast hash recipe is a deliciously easy way to enjoy seasonal produce and get breakfast prepped for the week.
Simple Roasted Sweet Potatoes
Ingredients
- 2-3 medium-sized sweet potatoes
- 1 teaspoon dried minced rosemary or 1 tablespoon minced fresh rosemary
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Herb Tahini Sauce (optional)
- ½ cup lightly packed soft herbs any combination of parsley, cilantro, chives, or basil works
- ½ cup tahini
- ¼ cup lemon juice
- ¼ cup cold water
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375° Fahrenheit. Line a large baking sheet (or two, if needed) with parchment paper and set aside.
- Peel and dice the sweet potatoes into ½-inch to 1-inch dice, depending on your preference.
- In a large bowl, toss the sweet potatoes with the avocado oil, rosemary, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the sweet potatoes out evenly on the prepared baking sheet, making sure not to crowd the pan. Use two baking sheets, if necessary.
- Roast the sweet potatoes for 20 minutes. Remove them from the oven and give them a toss, flipping as many over as you can. Return to the oven for another 15 minutes. Repeat, removing them from the oven and tossing them. Again, try to get as many to flip over as possible. This is how you get them evenly crispy. Return them to the oven for another 10-15 minutes, until nicely golden and crisp.
- While the sweet potatoes are roasting, prepare the herbed tahini sauce. Finely mince the herbs and add them to a medium bowl. Add the tahini sauce, lemon juice, 2 tablespoons of water, garlic powder, salt, and pepper. Whisk to combine until everything is smooth and creamy. Add more water 1 tablespoon at a time to reach desired consistency. Taste and adjust seasoning, as needed.
- Once the sweet potatoes are done, remove from the oven and serve immediately for optimal crispiness.
- Cool any leftovers completely before storing them in an airtight container in the fridge for 3-4 days.
- Store leftover tahini sauce in an airtight container in the fridge for up to 5 days. It will thicken in the fridge, so add a bit of water to return it to your desired consistency.
- To reheat sweet potatoes and restore their crispiness, heat them in the oven at 350° Fahrenheit for 10-15 minutes. Or you can heat a bit of oil in a pan over medium heat and toss in the sweet potatoes to reheat them and crisp them up that way.
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