Let Me Tell You About the Crispy Sweet Potatoes I Keep Making (and Making…)
I have a confession: I used to think sweet potatoes were only good for holidays (here’s looking at you, marshmallow-topped everything). But then, years ago, my neighbor handed me a massive armful of them—almost like she was clearing them out of a root cellar, ha!—and I had to figure out some sort of year-round, less fussy situation. Long story short, this Crispy roasted sweet potatoes in the oven method became my jam. It’s my secret weapon when I want people to actually eat a vegetable and say, “Can you make these again?” Plus, there’s something a bit magical about the edges getting all crunchy while the insides stay fluffy. Makes me feel like I’m winning at adulting.
Why You’ll Love This (Or At Least Why I Do!)
I make this when I’ve run out of energy for complicated side dishes or just want that sweet–savory combo that hits the spot. My family goes a bit bonkers for the crispy bits—it’s practically the only way I get my youngest to eat “orange things.” Sometimes the slices don’t come out perfect (oddly shaped potatoes, blame it on the supermarket!), and honestly, it doesn’t matter. Even burnt-ish edges get eaten fast. If someone asks for seconds, that’s my cue to pat myself on the back (and also grumble because why do kids only eat veggies when they taste like chips?).
What You’ll Need (But Substitute Away, Seriously)
- 2 or 3 sweet potatoes about 600g (I usually just eyeball it – sometimes I grab whatever looks oldest!)
- 2 tbsp olive oil (or use avocado oil if it’s on sale—once I tried sunflower, wasn’t mad)
- 1 tsp sea salt (table salt is fine too, but my gran used big flakes—go figure)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, but really nice, or swap in chili powder—only if you’re feeling spicy!)
- 1/4 tsp garlic powder, or just skip if it’s not your thing
- A handful of fresh herbs like thyme or rosemary, chopped (when I remember!)
Optional: You can toss in a pinch of cinnamon or cumin if you want something a bit different; it’s not mandatory. I sometimes throw in everything but the kitchen sink, so don’t stress.
Alright, Here’s How I Do It
- Start by cranking your oven up to 220°C (about 425°F). If you forget to preheat, don’t worry. Just toss ’em in when it feels hot enough.
- Wash and (if you’re inclined) peel your sweet potatoes. I sometimes leave the skin on—extra fiber, less fuss. Cut the potatoes into cubes or wedges, roughly the size of chunky dice. Odd shapes are fine. Actually, oddly, the pointy bits crisp up best.
- Sling the pieces onto a baking tray lined with parchment paper (or foil if it saves you a dish). Spread them out in a single layer—seriously, don’t pile them up! I used to cram a whole bag on one sheet, and they just steamed instead. Learned that the hard way.
- Drizzle olive oil over the potatoes, then sprinkle your salt, pepper, and spices on. Use your hands to toss everything so it’s well coated (messy is good here). This is totally the moment I sneak a bite of raw potato, can’t help it.
- Bake for 15 minutes first, then give them a toss with a spatula. If a few pieces stick, don’t force it—wait a bit longer. Back in they go for another 15-20 minutes. Basically, keep checking—they’re done when they’re gold-to–deep brown and crispy at the edges.
- Once they’re out, give them a minute to cool (or don’t, but you’ll probably burn the roof of your mouth—I always do).
And that’s about it! Sometimes at this point I sprinkle a little more salt or throw chopped parsley on top—makes it look like I tried harder.
A Few Real-Life Notes (Let’s Call Them “Learned the Hard Way”)
- My oven runs hot in the back so I rotate the tray halfway. If you ever pull out half-burnt, half-raw potatoes, join the club.
- Don’t use too much oil or you’ll get soggy wedges. On the flip side, if you go too light, they stick. So, somewhere in the middle—“Goldilocksed.”
- I sometimes line my baking tray with two layers of parchment—is it necessary? Not sure, but it feels fancy. Or wasteful. Jury’s out.
If You Want to Shake It Up (Some Attempts Were…Fine)
- I tried tossing them with a sprinkle of grated parmesan before baking—not quite as crispy, but pretty tasty!
- Sweet potato “fries” cut extra skinny? I always burn ’em; maybe you won’t, but proceed with caution.
- Sometimes I swap in a little maple syrup at the end, but, full disclosure, it makes the pan a sticky disaster. Maybe save that for a day where you want more cleanup.
What to Use (and What to Do If You Don’t Have the Right Stuff)
A big baking tray works best, but listen, I’ve used a pizza pan and even a cast iron skillet in a pinch. If you don’t have parchment, just oil the tray—and expect a little sticking, but it’s nothing a spatula can’t fix. And if you’re lacking a proper sharp knife? Well, perseverance and grim determination come in handy. Seriously though, I’ve found these peeler reviews helpful when mine finally gave up the ghost.
Storing & Leftovers (Theoretical, Honestly)
Alright, if you somehow don’t eat them all, let cool, then store in an airtight container in the fridge. Honestly though, in my house these rarely last past dinner—if there’s a late-night snacker, they’re gone. If you do have leftovers, they crisp up ok in a hot skillet, or just eat ‘em cold straight form the container; no judgment!
How I Love to Serve ‘Em
Big fan of these next to roast chicken or, weirdly enough, scrambled eggs for brunch (try it before you scoff). Sometimes my partner likes to drizzle with hot honey (totally worth a try, search up “hot honey recipes” at Bon Appétit). Side of garlicky yogurt dip? I mean, why not—it’s your life.
Learned From My Goofs (A Few Things Not to Rush)
- I once tried rushing this by broiling at the end—looks promising, leads to charred sugar. Not worth it.
- Baking on nonstick spray instead of oil? The flavor was off—just, go with real oil if you can.
- Did the lazy-mix-in-the-pan thing a few times. It didn’t coat them evenly, so oil and spice in a bowl is the way, even if it’s another thing to wash.
Let’s Get Some FAQs Out There (Since You Asked!)
Can I use yams for this?
People ask me this a lot. You can, just know they’ll probably be a bit less sweet and a little more starchy. No harm in experimenting, though!
Do I really need to peel the potatoes?
Nah, not really. I skip peeling when I feel lazy—skins crisp up beautifully. Plus, nutrients. Win-win.
Why didn’t mine get crispy?
There are a bunch of reasons. Too much oil, not hot enough oven, or maybe the tray was crowded. Or, honestly, maybe my oven’s secretly better. (Just kidding. Or am I?) Try spreading them more, or bumping up the heat next time.
What if I want them spicier?
I’d say up the paprika or toss in a bit of cayenne, but don’t blame me if kids revolt. Actually, lemon zest at the end gives a bright kick that most folks love!
Can I freeze these?
Never tried, and I feel like they’d go a bit sad and squishy, but hey—if you figure it out, drop me a message. I’m all ears.
Phew, if you made it this far, you deserve a snack (go on, have a crispy sweet potato bite off the tray). And if you’re hunting for more veg inspiration, sometimes I grab ideas from Love and Lemons too. Happy roasting, friend.
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon cornstarch
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
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2In a large bowl, toss the cubed sweet potatoes with olive oil, sea salt, black pepper, smoked paprika, garlic powder, and dried thyme until evenly coated.
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3Sprinkle the cornstarch over the sweet potatoes and toss again to coat evenly. This helps make the edges extra crispy.
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4Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure not to overcrowd.
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5Roast for 30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the edges.
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6Serve immediately as a side dish, garnished with fresh herbs if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
2gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
30gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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