I perfected a simple oven method for Brown Sugar Sweet Potatoes that adds an unexpected twist to the usual side dish.

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I always mess around with simple sides until one actually surprises me. These Roasted Sweet Potatoes feel like that little revelation, bright and a bit smoky from smoked paprika.

You’ll notice how tempting Brown Sugar Sweet Potatoes can be, but there is also something addictive about the texture people talk about when they search Diced Sweet Potatoes In Oven. I cant promise it will fix everything about dinner, but it will make you pause, taste, argue for one more bite.

And once you try it you’ll already be planning the tiny change you want to make next time.

Ingredients

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Sweet potatoes: fiber-rich, packed with vitamin A and C, naturally sweet, roast caramelizes edges.
Olive oil: healthy fats, helps crisp edges and carry flavors, use sparingly for browning.
Smoked paprika: adds smoky warmth and color, low sodium, not terribly spicy but bold.
Brown sugar or maple syrup: optional sweetener, helps caramelize and balance savory herbs.
Cornstarch: optional crisping trick, toss on dry cubes to promote extra crunchy crust.
Rosemary: piney herb note, bright when fresh, dried works too though less fragrant.
Kosher salt and black pepper: simple seasoning that lifts sweetness and gives essential balance.

Ingredient Quantities

2lbs sweet potatoes (about 3 medium)

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp black pepper

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1 tbsp brown sugar or 1 tbsp maple syrup (optional)

1 tbsp cornstarch (optional)

1 tbsp fresh rosemary leaves or 1 tsp dried rosemary (optional)

1 tbsp fresh parsley (optional)

How to Make this

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1. Preheat oven to 425°F and line a rimmed baking sheet with parchment or lightly oil it so the potatoes don’t stick.

2. Peel or leave the skins on, then cut the sweet potatoes into even cubes about 1 inch so they cook at the same rate.

3. If you want extra crispy edges, pat the cubes very dry with a towel and toss them with 1 tablespoon cornstarch (optional) until evenly coated.

4. In a large bowl mix 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder; add 1 tablespoon brown sugar or 1 tablespoon maple syrup if you want them sweeter, stir to combine.

5. Add the potato cubes to the bowl and toss well so every piece is coated, then spread them out in a single layer on the prepared sheet, don’t overcrowd the pan or they will steam instead of roast.

6. Roast on the middle rack for 25 to 30 minutes, flipping or shaking the pan once about halfway through so they brown on all sides.

7. If you used brown sugar or maple syrup add it in the last 8 to 10 minutes of roasting so it carmelizes but doesn’t burn.

8. For extra color, switch the oven to broil for 1 to 2 minutes at the end but watch them closely, they can go from perfect to burnt real fast.

9. Remove from oven, toss with 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary if using, sprinkle with 1 tablespoon chopped fresh parsley, taste and adjust salt and pepper, then serve hot.

Equipment Needed

1. Large rimmed baking sheet, lined with parchment or lightly oiled so the potatoes dont stick
2. Chef’s knife for peeling and cutting into even cubes
3. Cutting board
4. Large mixing bowl to toss the potatoes and seasonings
5. Measuring spoons (teaspoon and tablespoon)
6. Rubber spatula or tongs for tossing and flipping on the pan
7. Clean kitchen towel or paper towels to pat the cubes very dry
8. Pastry brush or small spoon if you want to oil the pan or add maple syrup later
9. Oven mitts for safely handling the hot sheet pan

FAQ

Q: What oven temp and time should I use to roast these sweet potatoes? A: Roast at 425°F (220°C). If diced into 1 inch pieces roast 25 to 30 minutes, stirring once halfway. If in larger wedges expect 35 to 45 minutes. Theyre done when browned and tender inside.

Q: How do I get crispy edges instead of mushy pieces? A: Toss the potatoes with 1 tbsp cornstarch before oil, spread them in a single layer with space between pieces, and roast at 425°F. Cornstarch + high heat helps create a crisp exterior. Don’t overcrowd the pan or they steam.

Q: Should I peel the sweet potatoes? A: It’s optional. The skin is tasty and adds texture and nutrients, so i usually leave it on. Peel only if you want a smoother bite or if skins are rough.

Q: Can I make them sweeter or more savory? A: Yes. For sweet, add 1 tbsp brown sugar or 1 tbsp maple syrup tossed with the potatoes in the last 10 minutes so it caramelizes but doesnt burn. For savory add fresh rosemary or parsley and the smoked paprika, garlic and onion powders from the start.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge up to 4 days. Reheat in a 375°F oven for 10 to 15 minutes or in an air fryer for a few minutes to restore crispness. Microwaving will heat fast but makes them soft.

Q: Can I use frozen sweet potatoes or other varieties? A: Frozen are usually too wet and wont crisp well, so fresh is best. You can use any sweet potato variety or garnet/yam types, just adjust roast time for chunk size and moisture content.

Roasted Sweet Potatoes Recipe Substitutions and Variations

Olive oil: swap with avocado oil or a neutral vegetable oil, use the same amount (2 tbsp). Works great for roasting and won’t smoke as fast.
Kosher salt: use fine table salt or sea salt (if using table salt start with about 3/4 tsp for 1 tsp kosher since table salt is finer), taste and adjust.
Smoked paprika: if you dont have it use regular paprika plus a pinch (about 1/8 tsp) of cumin or 1/4 tsp chipotle powder to mimic the smoky flavor.
Brown sugar or maple syrup: swap with honey or coconut sugar (use roughly the same volume but if using honey use a little less like 3/4 tbsp and add near the end so it doesnt burn).

Pro Tips

1) Pat the cubes bone-dry, toss them in a little cornstarch and put them on a piping-hot baking sheet right out of the oven. That hot-sheet trick gives instant sizzle and way better crust, but dont pile them up or theyll steam.

2) If you want sweetness, hold the brown sugar or maple till the last 8 to 10 minutes and mix it with a tiny bit of oil first so it coats evenly. Add earlier and it will burn, trust me.

3) Flip only once halfway through, use tongs or shake the pan hard so you get browned sides not mush. If your oven has convection use it, and if your oven reads funny get an oven thermometer, most ovens lie about temp.

4) Finish with fresh herbs and a bright hit of acid right out of the oven, like lemon juice or a splash of vinegar, then sprinkle flaky salt. Let them rest a couple minutes so the outsides stay crisp and the insides stay creamy.

Roasted Sweet Potatoes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected a simple oven method for Brown Sugar Sweet Potatoes that adds an unexpected twist to the usual side dish.

Servings

servings

Calories

275

kcal

Equipment: 1. Large rimmed baking sheet, lined with parchment or lightly oiled so the potatoes dont stick
2. Chef’s knife for peeling and cutting into even cubes
3. Cutting board
4. Large mixing bowl to toss the potatoes and seasonings
5. Measuring spoons (teaspoon and tablespoon)
6. Rubber spatula or tongs for tossing and flipping on the pan
7. Clean kitchen towel or paper towels to pat the cubes very dry
8. Pastry brush or small spoon if you want to oil the pan or add maple syrup later
9. Oven mitts for safely handling the hot sheet pan

Ingredients

2lbs sweet potatoes (about 3 medium)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp brown sugar or 1 tbsp maple syrup (optional)
1 tbsp cornstarch (optional)
1 tbsp fresh rosemary leaves or 1 tsp dried rosemary (optional)
1 tbsp fresh parsley (optional)

Directions

Preheat oven to 425°F and line a rimmed baking sheet with parchment or lightly oil it so the potatoes don't stick.
Peel or leave the skins on, then cut the sweet potatoes into even cubes about 1 inch so they cook at the same rate.
If you want extra crispy edges, pat the cubes very dry with a towel and toss them with 1 tablespoon cornstarch (optional) until evenly coated.
In a large bowl mix 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder; add 1 tablespoon brown sugar or 1 tablespoon maple syrup if you want them sweeter, stir to combine.
Add the potato cubes to the bowl and toss well so every piece is coated, then spread them out in a single layer on the prepared sheet, don't overcrowd the pan or they will steam instead of roast.
Roast on the middle rack for 25 to 30 minutes, flipping or shaking the pan once about halfway through so they brown on all sides.
If you used brown sugar or maple syrup add it in the last 8 to 10 minutes of roasting so it carmelizes but doesn't burn.
For extra color, switch the oven to broil for 1 to 2 minutes at the end but watch them closely, they can go from perfect to burnt real fast.
Remove from oven, toss with 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary if using, sprinkle with 1 tablespoon chopped fresh parsley, taste and adjust salt and pepper, then serve hot.

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.