I use a simple trick that makes Crispy Roasted Sweet Potatoes stand out from every other side dish, and you might be surprised by the result.

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I never thought sweet potatoes could get this addictive until I tossed chunks with olive oil and a sprinkle of smoked paprika. What comes out of the oven are truly Crispy Roasted Sweet Potatoes, edges browned, a little smoky, and impossible to stop eating.

They fill the role of a humble Sweet Potato Side Dish but somehow feel like you put effort into dinner. I keep finding myself reaching back for one more piece even when I know I should of saved room for the main.

Try them once and you will wonder why you waited so long to make them.

Ingredients

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Sweet potatoes: high in fiber and vitamin A, naturally sweet, caramelizes when roasted.
Cornstarch: helps make edges extra crispy, almost no flavor, adds light crunch.
Olive oil: healthy fats help browning and crispness, gives slight fruitiness.
Smoked paprika: smoky warm flavor adds depth and gentle heat.
Garlic powder: savory backbone concentrates garlic taste without burning.
Cayenne: tiny pinch brings sharp heat optional for spice lovers.
Parsley: bright herb, adds fresh color and mild grassy flavor.
Lemon wedges: a squeeze adds tangy brightness balances the sweet roasted notes.

Ingredient Quantities

3 medium sweet potatoes (about 1 1/2 lb)

1 tablespoon cornstarch

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper optional

2 tablespoons chopped fresh parsley optional

lemon wedges for serving optional

How to Make this

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1. Preheat the oven to 425 F (220 C) and put a rimmed baking sheet in to heat up, or preheat your air fryer to 400 F (204 C).

2. Wash the 3 medium sweet potatoes, peel if you want or leave the skins on, then cut into roughly 3/4 inch cubes. Pat them very dry with paper towels — moisture kills crisp.

3. Put the cubed potatoes in a big bowl, sprinkle 1 tablespoon cornstarch over them and toss until they’re lightly dusted and clumps are gone.

4. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon cayenne if you want heat. Toss well so every piece is coated, but dont overdo the oil.

5. For oven: remove the hot baking sheet, line with parchment or foil if you like, spread the potatoes in a single layer with space between pieces so they can crisp. For air fryer: place in the basket in a single layer and cook in batches if needed.

6. Roast in the oven for 25 to 30 minutes, flipping once about halfway through, until edges are brown and crisp. In the air fryer cook about 15 to 20 minutes, shaking the basket every 5 to 7 minutes, until crisp.

7. If you want extra crunch, turn the oven to broil for 1 to 2 minutes at the end but watch closely so they dont burn.

8. Take the potatoes out and let them rest 3 to 5 minutes so they firm up, then taste and adjust salt if needed.

9. Sprinkle with 2 tablespoons chopped fresh parsley and squeeze lemon wedges over top if using, for brightness.

10. Serve warm and enjoy, dont overcrowd the pan next time if you want them super crispy.

Equipment Needed

1. Rimmed baking sheet (or the air fryer basket if you’re using that method)
2. Parchment paper or foil, optional but makes cleanup easier
3. Large mixing bowl for tossing the cubes
4. Measuring spoons for cornstarch, spices and oil
5. Vegetable peeler, optional if you want to peel the sweet potatoes
6. Chef’s knife and cutting board for cutting into 3/4 inch cubes
7. Paper towels to pat the potatoes very dry — moisture kills crisp, remember?
8. Spatula or tongs for flipping and transferring the potatoes
9. Oven mitts and a plate or cooling rack to let them rest for a few minutes

FAQ

Q: How do I get the sweet potatoes really crispy? A: Cut into even 1/2 inch cubes, dry them well, toss with the 1 tablespoon cornstarch first, then the 2 tablespoons olive oil and seasonings. Spread in a single layer on a hot baking sheet so they aren't touching, roast at 425°F for about 25 to 35 minutes, flipping once or twice till edges are browned. Don't overcrowd the pan or they'll steam not crisp.

Q: Why is cornstarch in the recipe, does it matter? A: Yes it helps a lot. Cornstarch draws moisture from the surface and makes a light crust when roasted, that's the key to crispiness. Use about 1 tablespoon for the amount listed and toss well so pieces are evenly coated.

Q: Can I make these in an air fryer instead of the oven? A: Yep. Preheat to 400°F, air fry in a single layer for 12 to 18 minutes, shaking or flipping halfway. You still want the cornstarch and a little oil to get that crust. Don't pile them up or you'll get soggy pieces.

Q: Any tips on seasoning or swaps? A: The smoked paprika, garlic powder and a pinch of cayenne are great, but you can swap smoked paprika for regular paprika or add cumin, chili powder, or a little brown sugar for sweet heat. Finish with chopped parsley and a squeeze of lemon if you want brightness.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge up to 4 days. Reheat on a sheet in a 400°F oven for 8 to 10 minutes or in an air fryer for 4 to 6 minutes to bring back crispiness. Microwaving will make them limp so avoid that if you can.

Q: Can I prep ahead or freeze them? A: You can par roast them until just tender, cool, then finish roasting later for 10 to 15 minutes. Fully roasted sweet potatoes freeze okay, but they lose some crispness; reheat from frozen in a hot oven or air fryer to help revive the crust.

Crispy Roasted Sweet Potatoes Recipe Substitutions and Variations

Cornstarch → Arrowroot or tapioca starch, same amount. If you dont have either, 1 1/2 tbsp all purpose flour works but the cubes wont get quite as crisp.
Olive oil → Avocado oil or canola oil one to one. Want richer flavor? Use melted butter but watch the smoke point.
Smoked paprika → Regular paprika plus a tiny pinch of ground cumin or smoked salt, or swap in chipotle powder 1:1 for a spicier, smoky kick.
Lemon wedges → Lime wedges or a quick splash of apple cider vinegar after roasting to brighten the flavor.

Pro Tips

1) Use the cornstarch smartly. Put the cubes and cornstarch in a zip bag or sift the starch over them so its an even dusting, then shake off any clumps. Let that dry for a few minutes so the coating sticks, it really helps the crust form.

2) Heat the metal and give them space. A hot baking sheet or preheated air fryer basket makes a big difference, and dont pile the potatoes together or theyll steam instead of crisp. Single layer, some breathing room, thats the secret.

3) Less oil, smarter oil. Coat them lightly, too much oil just makes soggy potatoes, add a tiny bit after turning if needed. If youre cranking the heat use a neutral high smoke point oil instead of robust extra virgin olive oil, and taste for salt after they rest not just before.

4) Finish and reheat hacks. If you want extra crunch, very briefly put them under the broiler but watch them the whole time or theyll burn. Leftovers re-crisp in a hot oven or air fryer, and always cool on a wire rack so steam can escape and they stay crisp.

Crispy Roasted Sweet Potatoes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I use a simple trick that makes Crispy Roasted Sweet Potatoes stand out from every other side dish, and you might be surprised by the result.

Servings

servings

Calories

214

kcal

Equipment: 1. Rimmed baking sheet (or the air fryer basket if you’re using that method)
2. Parchment paper or foil, optional but makes cleanup easier
3. Large mixing bowl for tossing the cubes
4. Measuring spoons for cornstarch, spices and oil
5. Vegetable peeler, optional if you want to peel the sweet potatoes
6. Chef’s knife and cutting board for cutting into 3/4 inch cubes
7. Paper towels to pat the potatoes very dry — moisture kills crisp, remember?
8. Spatula or tongs for flipping and transferring the potatoes
9. Oven mitts and a plate or cooling rack to let them rest for a few minutes

Ingredients

3 medium sweet potatoes (about 1 1/2 lb)
1 tablespoon cornstarch
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper optional
2 tablespoons chopped fresh parsley optional
lemon wedges for serving optional

Directions

Preheat the oven to 425 F (220 C) and put a rimmed baking sheet in to heat up, or preheat your air fryer to 400 F (204 C).
Wash the 3 medium sweet potatoes, peel if you want or leave the skins on, then cut into roughly 3/4 inch cubes. Pat them very dry with paper towels — moisture kills crisp.
Put the cubed potatoes in a big bowl, sprinkle 1 tablespoon cornstarch over them and toss until they’re lightly dusted and clumps are gone.
Add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon cayenne if you want heat. Toss well so every piece is coated, but dont overdo the oil.
For oven: remove the hot baking sheet, line with parchment or foil if you like, spread the potatoes in a single layer with space between pieces so they can crisp. For air fryer: place in the basket in a single layer and cook in batches if needed.
Roast in the oven for 25 to 30 minutes, flipping once about halfway through, until edges are brown and crisp. In the air fryer cook about 15 to 20 minutes, shaking the basket every 5 to 7 minutes, until crisp.
If you want extra crunch, turn the oven to broil for 1 to 2 minutes at the end but watch closely so they dont burn.
Take the potatoes out and let them rest 3 to 5 minutes so they firm up, then taste and adjust salt if needed.
Sprinkle with 2 tablespoons chopped fresh parsley and squeeze lemon wedges over top if using, for brightness.
Serve warm and enjoy, dont overcrowd the pan next time if you want them super crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.