Description
Crispy roasted sweet potatoes with golden edges and fluffy centers, made simple with a cornstarch trick for maximum crunch.
Ingredients
Scale
- 2 pounds sweet potatoes (Red Garnet or Jewel), peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil or melted coconut oil
- 3/4 teaspoon fine sea salt
- 1 tablespoon cornstarch (optional but highly recommended)
- Optional seasonings: 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp black pepper
Instructions
- Preheat oven to 425°F.
- Peel and cube sweet potatoes into 1/2-inch pieces. Pat dry with a clean towel.
- Toss sweet potato cubes with cornstarch first, until evenly coated.
- Add olive oil and all seasonings, then toss again until fully coated.
- Spread potatoes on a large sheet pan in a single, even layer—do not overcrowd.
- Roast for 15 minutes, then flip each cube.
- Continue roasting for 12–18 more minutes, or until edges are golden and crisp.
- Let cool for 5 minutes before serving—they’ll crisp more as they rest.
Notes
Avoid crowding the pan—use two pans if needed.
For extra crispiness, place pan on the bottom rack during final 10 minutes.
Store leftovers in an airtight container with a paper towel for up to 4 days.
Reheat in air fryer or 400°F oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 136
- Sugar: 7.8
- Sodium: 374.3
- Fat: 4.6
- Saturated Fat: 1.5
- Unsaturated Fat: 2.9
- Trans Fat: 0
- Carbohydrates: 31.9
- Fiber: 4.5
- Protein: 2.4
- Cholesterol: 0