Description
Easy and crispy roasted sweet potatoes with two flavor options—plain or seasoned. Perfect as a lunch side or base for bowls.
Ingredients
**Plain Roasted Sweet Potatoes:**
2 pounds sweet potatoes (about 3 large), peeled and cut into ½-inch cubes
2 tablespoons melted coconut oil
¾ teaspoon fine sea salt (use less if using table salt)
1 tablespoon light brown sugar, packed
**Seasoned Roasted Sweet Potatoes:**
2 pounds sweet potatoes (about 3 large), peeled and cut into ½-inch cubes
2 tablespoons olive oil
¾ teaspoon fine sea salt
¼ teaspoon black pepper
½ teaspoon ground chili powder
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
**Optional Add-ins:**
¼ to ½ teaspoon cayenne pepper
Smoked paprika or chipotle chili powder
Instructions
1. Preheat oven to 425°F (218°C).
2. Peel sweet potatoes and cut into ½-inch cubes.
3. Spread cubes onto a large baking sheet (15×21 recommended).
4. Drizzle with oil and add seasonings based on chosen variation.
5. Toss everything to coat evenly.
6. Spread out in a single, non-overlapping layer.
7. Roast for 27–35 minutes, flipping every 10–15 minutes.
8. Check for browning at 27 minutes; adjust time as needed.
9. Let cool slightly before serving.
Notes
Choose Red Garnet or Jewel sweet potatoes for best texture and flavor.
Don’t boil before roasting—it softens the texture and adds an unnecessary step.
Peeling helps with caramelization and seasoning coverage.
Roast in a single layer to avoid steaming.
Reheat leftovers in an oven or air fryer for crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 136
- Sugar: 7.8g
- Sodium: 374.3mg
- Fat: 4.6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 31.9g
- Fiber: 4.5g
- Protein: 2.4g
- Cholesterol: 0mg