Description
Crispy roasted sweet potatoes with smoked paprika, garlic, and a hint of cayenne. A simple and delicious side dish that’s perfect for any meal.
Ingredients
Scale
- 3 large sweet potatoes (about 2.5 pounds total), peeled and cut into 1-inch cubes
- 4 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons cornstarch
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Sweet Potatoes: Peel sweet potatoes and cut into roughly 1-inch cubes. Rinse in a colander under cold water and thoroughly dry with paper towels.
- Combine Spices: In a large bowl, whisk together smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Add Oil and Spices: Drizzle 2 tablespoons of olive oil over the sweet potatoes. Toss to coat. Add the spice mixture and toss until completely coated.
- Cornstarch Coating: Sprinkle cornstarch over the sweet potatoes and toss to coat.
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Baking Sheet: Line a large baking sheet with parchment paper.
- Arrange Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Use two baking sheets if necessary.
- Roast: Roast for 20 minutes.
- Flip and Roast Again: Remove the baking sheet from the oven and flip the sweet potatoes. Drizzle the remaining 2 tablespoons of olive oil over the sweet potatoes. Return to the oven and roast for another 15-20 minutes, or until the sweet potatoes are tender and crispy, and slightly caramelized.
- Check for Doneness: Pierce a sweet potato cube with a fork. It should be tender and easily pierced. The edges should be nicely browned and crispy.
- Garnish and Serve: Remove from oven, sprinkle with fresh chopped parsley, and serve immediately.
Notes
- For extra crispy sweet potatoes, don’t overcrowd the pan, dry the sweet potatoes thoroughly, use cornstarch, roast at a high temperature, and flip halfway through.
- Variations: Add other spices like cinnamon, nutmeg, or ginger. Use different herbs like thyme or rosemary. Drizzle with maple syrup for a sweeter treat. Increase cayenne pepper for extra heat.
- Storage: Leftover roasted sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or in a skillet over medium heat.
- Serving Suggestions: Serve as a side dish with roasted chicken, pork, or fish. Add to salads or grain bowls. Use as a filling for tacos or burritos. Serve as a topping for pizza. Enjoy as a healthy and delicious snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes