These roasted and cubed sweet potatoes are made with only three ingredients and turn out perfectly crispy and caramelized. Who could ask for a more versatile side dish?
I love making these roasted cubed sweet potatoes for a quick meal prep or side dish when I’m hosting. Because the cubes are smaller with more exposed surface area than whole sweet potatoes, they get incredibly crispy all the way around. Sweet potatoes already have so much flavor on their own, so all you need is a little sprinkle of salt and a drizzle of oil to bring out that golden color. This recipe is the simplest way to put a dish on the table that is wholesome, delicious, and naturally sweet and savory!
Love sweet potatoes? Add these air fryer sweet potato fries and air fried whole sweet potatoes to your recipe book next.
Roasted Cubed Sweet Potatoes Video
How To Roast Cubed Sweet Potatoes
I know all my busy moms out there feel a wave of relief when they find a three-step recipe! These roasted cubed sweet potatoes are for you — because I get it 🙂
- Prepare the sweet potatoes: Peel and cut the sweet potatoes into 2-inch cubes.
- Toss them with oil and salt: Place the cubes on a baking sheet and toss them with the oil and salt.
- Bake away: Roast the sweet potatoes at 425°F for 25-30 minutes, flipping halfway through.
Tips From the Kitchen
The secret to amazing roasted sweet potatoes isn’t in the ingredients, it’s in the technique. Here are my top five tips to get that perfect crispy-on-the-outside, soft-on-the-inside texture.
- Make sure the cubes are uniform. If the pieces of sweet potato are all different sizes, they won’t cook evenly. Aim for cubes that are all roughly two inches for the most consistent results.
- Choose the right oil. I typically use olive oil here, but if you choose to roast the sweet potatoes at a higher temperature (like 450°F), use avocado oil instead. It has a higher smoke point than olive oil, and the flavor is just as delicious.
- Get creative with the seasonings. Add savoriness with garlic powder, onion powder, cumin, dried rosemary, and smoked paprika, or go ranch-style with this seasoning blend. For a sweet variation, try cinnamon, nutmeg, and a drizzle of maple syrup in the last 10 minutes of baking.
- Skip the parchment paper. Direct contact with the sheet pan allows the potatoes to crisp up better than having a parchment paper barrier.
- Avoid overcrowding the pan. The potatoes need some personal space to get crispy. If they’re all piled up, they’ll steam instead of roast. Use two baking sheets if you double the recipe!
Storage & Reheating
Aren’t leftovers the best part?? Well, they sure are when you have a husband and two hungry boys to feed. We all love enjoying these roasted sweet potato cubes for days!
- Storage: Allow the sweet potatoes to cool completely, then transfer them to an airtight container (my favorites for meal prep!) and store in the fridge for up to four days.
- Reheating: For the best results, reheat leftover sweet potatoes in the oven or air fryer at 400°F for 5–10 minutes, or until they’re hot and crispy again. They’re also tasty cold!
Hot tip: Not sure what to do with the leftovers? Add the sweet potatoes to a breakfast hash, toss them into salads or grain bowls for a hearty lunch, or serve them alongside roasted chicken or steak for dinner.
More Simple Veggie Sides
- Oven Roasted Broccoli — Approved by picky eaters and ready in under 20 minutes
- Air Fryer Green Beans — Perfectly tender with just the right amount of crisp
- Grilled Eggplant — Still dreaming about that smoky flavor and caramelized crust…
- Roasted Baby Carrots — This is your sign to use up that bag of baby carrots in your fridge!
Recipe
Ingredients
- 3 medium sweet potatoes peeled and cubed (2-inch pieces)
- 3 tbsp oil olive or avocado
- ½ tsp kosher salt
Instructions
- Preheat the oven to 425°F. Peel and cube the sweet potatoes.
- Place the sweet potato cubes on a baking sheet and toss them with the oil and salt until they are evenly coated. Make sure the cubes are in a single layer.
- Roast the sweet potato cubes for 25–30 minutes, flipping them halfway through, until they are golden and crisp. Serve them hot and enjoy!
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