Print

Crispy Roasted Sweet Potatoes

A pile of golden brown, perfectly caramelized Crispy Roasted Sweet Potatoes cubes served on a white plate near a window.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A method for roasting sweet potatoes to achieve a very crispy exterior and a tender inside.

Ingredients

Scale
  • 2 large sweet potatoes, about 1.5 lbs
  • 3 tablespoons avocado oil or other high smoke point oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large, rimmed baking sheet with parchment paper. Do not use foil, as it traps steam.
  2. Peel the sweet potatoes. Cut them into uniform 1-inch cubes. Uniformity helps them cook evenly.
  3. Place the cut sweet potatoes in a large bowl. Cover them completely with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This removes excess surface starch, which prevents sogginess.
  4. Drain the potatoes completely. Spread them out on a clean kitchen towel or several layers of paper towels. Pat them very dry. Moisture is the enemy of crispiness.
  5. In the same bowl, toss the dry potatoes with the avocado oil until lightly coated.
  6. In a separate small bowl, mix the salt, pepper, garlic powder, and smoked paprika. Sprinkle this seasoning mix over the oiled potatoes and toss again to coat.
  7. Spread the seasoned potatoes onto the prepared baking sheet in a single layer. Do not overcrowd the pan; use two sheets if necessary. Crowding steams the potatoes instead of roasting them.
  8. Roast for 20 minutes.
  9. Remove the pan from the oven and use a spatula to flip each potato piece.
  10. Return the pan to the oven and roast for another 15 to 20 minutes, or until the edges are deeply browned and crisp.
  11. Serve immediately.

Notes

  • For extra crispiness, you can toss the potatoes with 1 teaspoon of cornstarch after oiling and before seasoning.
  • If your potatoes are not browning enough, move the baking sheet to a higher rack for the last 10 minutes of cooking.
  • Do not use olive oil, as its lower smoke point can cause burning before the potatoes crisp.

Nutrition

Find it online: https://whiskdaily.com/crispy-roasted-sweet-potatoes/