Description
These savory roasted sweet potatoes are crispy on the edges, creamy inside, and packed with bold flavor from garlic, smoked paprika, and rosemary. An easy, crowd-pleasing side dish perfect for weeknights or holiday feasts.
Ingredients
- 2 pounds sweet potatoes (about 4 medium), scrubbed and cut into 1-inch cubes, skin on
- 3 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon cornstarch (optional, for crispiness; arrowroot or potato starch for gluten-free)
- Optional toppings: fresh parsley or chives, chopped; grated Parmesan (omit for vegan); red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C). Place a large baking sheet in the oven as it preheats.
- Scrub sweet potatoes well and cut into 1-inch cubes. No need to peel unless you prefer.
- In a large mixing bowl, combine garlic powder, smoked paprika, crushed dried rosemary, kosher salt, black pepper, and cornstarch (if using). Stir to blend.
- Add the cubed sweet potatoes to the bowl. Drizzle with olive oil and toss thoroughly until evenly coated.
- Carefully remove the preheated baking sheet from the oven. Line with parchment paper or a silicone baking mat, or lightly oil if not using a liner.
- Spread sweet potatoes in a single layer on the hot baking sheet, leaving space between pieces.
- Roast for 25 minutes. Flip the potatoes with a spatula, then roast for another 10–15 minutes, until edges are deep golden brown and centers are tender (total 35–40 minutes).
- For extra crispiness, broil for 1–2 minutes at the end if desired, watching closely.
- Sprinkle with fresh parsley or chives and a pinch more salt while hot. Serve immediately.
Notes
For best results, preheat your baking sheet and avoid overcrowding the pan. Dry sweet potatoes thoroughly after washing to ensure crispiness. Cornstarch is optional but helps create extra-crispy edges. For variations, try different herbs, add cayenne for heat, or sprinkle with Parmesan or nutritional yeast in the last 5 minutes of baking. Leftovers reheat best in the oven. Recipe is naturally vegan and gluten-free if you skip cheese and use arrowroot or potato starch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 180
- Sugar: 7
- Sodium: 400
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 34
- Fiber: 4
- Protein: 2
Keywords: savory roasted sweet potatoes, easy side dish, vegan, gluten-free, crispy sweet potatoes, healthy sweet potatoes, holiday side, meal prep, roasted vegetables