These simple, crispy roasted sweet potatoes are an easy side dish that everyone loves! Follow just a few simple steps for perfectly crispy roasted potatoes every time.
I haven’t always been a big fan of sweet potatoes, but I’ve started really liking them over the past few years. Learning how to roast sweet potatoes initially helped me get over the “mush factor” in regular baked sweet potatoes, and now I even like regular baked sweet potatoes!
But ROASTED sweet potatoes are still my #1. My favorite ways to serve roasted sweet potatoes are:
• As a side for hamburgers (as a substitute for regular fries) with ketchup for dipping
• With scrambled eggs, like breakfast potatoes
• In a Mexican bowl with black beans, brown rice, and Mexican toppings like guacamole and cheese
• In a “Buddha Bowl” (i.e. a veggie and grain bowl with a base of quinoa topped with chickpeas, avocado, arugula or spinach, chopped veggies like tomatoes & bell peppers, roasted sweet potatoes, and a favorite dressing)
Roasted sweet potatoes are so versatile, and I’ve experimented with making them several different ways.
You can leave the skin on or peel it, cut them into circles, long wedges like fries, or smaller cubes, and season them with either sweet or savory spices.
My main requirement is that they HAVE to be crispy, because who likes mushy potatoes?
I’ve experimented with numerous variations of roasted sweet potatoes and here’s what I’ve found I like the best:
a) Not fully peeling the sweet potatoes. The skin gets crispy and crinkly, it has lots of great nutrients, and not having to peel the potatoes is a big time-saver. Just make sure that you wash and scrub them so they’re really clean.
My favorite way to make them is just peeling some of the skin, so it’s crispy and you get that great flavor, but without the chewiness of all of the skin.
b) Cutting the potatoes into small wedges or thin strips. While you can definitely cut them into thick strips, they’ll be softer rather than crispy, and they’ll take longer to cook.
c) Using savory spices instead of sweet spices. While cinnamon, sugar, and sweet potatoes have a place together on the Thanksgiving table, I’ve found that I actually prefer savory spices like salt, pepper, and garlic on my roasted sweet potatoes. That way, they’re more versatile and can go along with more main dishes!
Over the past couple of weekends, I’ve prepped sweet potatoes ahead of time to have with lunches and dinners throughout the week, and when I get hungry, I’m so glad I have sweet potatoes ready to go!
Last thing– I purchased this baking sheet from Amazon several month ago, and the raised edges make it a dream for roasting veggies! I like to cover it with this natural parchment paper for easy clean-up.
Hope you love these crispy roasted sweet potatoes as much as I do! If you make them, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram!
Crispy Roasted Sweet Potatoes
- 2 large or 3 small sweet potatoes
- 2 tsp oil (I use grapeseed or avocado oil for high heat)
- 1 tsp garlic powder, or to taste
- 1 tsp salt, or to taste
- 1 tsp black pepper, or to taste
- Wash and scrub sweet potatoes thoroughly. There's no need to fully peel them, but I often quickly run a peeler over them and peel about half of the skin (becuase a bite of mostly skin tends to be chewy). Dry potatoes well with a towel or paper towel.
- Cut sweet potatoes in half length-wise, and then cut each half into 4 long strips. Chop each of the strips into small quarter-moons, about 1/2 thick.
- Bake at 400 degrees for 25-30 minutes or until crisped, flipping once halfway through to make sure that both sides get crispy. Turn broiler on low for 60 seconds at the end if needed to get crispy.
Other Sweet Potato Recipes You May Love:
Recipe video by If You Give a Blonde a Kitchen