How do I make roasted sweet potatoes crispy?

To achieve crispy roasted sweet potatoes, make sure to spread them out evenly on the sheet pan, ensuring there’s space between each piece. This allows the heat to circulate around the potatoes, helping them crisp up. Additionally, flipping the sweet potatoes halfway through the roasting time ensures they cook evenly and develop a crispy texture on all sides.

Can I use other types of sweet potatoes for this recipe?

Yes, you can use any type of sweet potato, but red garnet or jewel sweet potatoes work best for this recipe. Their vibrant color and sweet flavor are ideal for roasting. If you're using other varieties, such as purple or white sweet potatoes, expect slight differences in taste and texture, but the roasting method will still work well.

Can I make roasted sweet potatoes ahead of time?

Yes, roasted sweet potatoes can be made ahead of time. Once roasted, store them in an airtight container in the fridge for up to 4 days. When you're ready to eat them, simply reheat in the oven or microwave. For long-term storage, you can freeze them after they've cooled and reheat as needed.

Roasted Sweet Potatoes Recipe – Crispy & Tender Every Time

Name: Roasted Sweet Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds Red Garnet or Jewel sweet potatoes, peeled and cut into ½-inch pieces; 2 tablespoons melted coconut oil; ¾ teaspoon fine sea salt (use less if using table salt); 1 tablespoon light brown sugar, lightly packed; 2 tablespoons olive oil; ¼ teaspoon freshly cracked pepper; ½ teaspoon ground chili powder; ½ teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon garlic powder

Description

Roasted sweet potatoes are a delightful side dish that offers a perfect balance of sweetness and savory flavors. With a crispy exterior and tender inside, these roasted sweet potatoes are an easy, healthy, and flavorful addition to any meal.

Ingredients

Scale

2 pounds Red Garnet or Jewel sweet potatoes, peeled and cut into ½-inch pieces
2 tablespoons melted coconut oil
¾ teaspoon fine sea salt (use less if using table salt)
1 tablespoon light brown sugar, lightly packed
2 tablespoons olive oil
¼ teaspoon freshly cracked pepper
½ teaspoon ground chili powder
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon garlic powder

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Instructions

Preheat the oven to 425°F (220°C).
Peel and cut sweet potatoes into ½-inch pieces.
Toss sweet potatoes in melted coconut oil (for plain) or olive oil (for seasoned). Add fine sea salt, light brown sugar (for plain), and other seasonings (for seasoned version).
Arrange sweet potatoes in a single layer on a large sheet pan, ensuring there is space between each piece.
Roast sweet potatoes for 27-35 minutes, flipping them every 10-15 minutes to ensure even cooking.
Once roasted, remove from the oven and let them cool slightly before serving.

Notes

Ensure sweet potatoes are cut into uniform ½-inch pieces for even cooking.
Avoid overcrowding the pan to allow for proper caramelization and crispiness.
Adjust seasoning to taste after roasting.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 170 kcal
Sugar: 3 g
Sodium: 250 mg
Fat: 7 g
Saturated Fat: 6 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 4 g
Protein: 2 g
Cholesterol: 0 mg