Crispy Roasted Sweet Potatoes

Picture this: it’s Tuesday, I’m still in my socks because shoes felt like too much, and I need a side that won’t demand a TED talk worth of attention. Enter crispy roasted sweet potatoes. I started making these in college when my roommate swore you could roast anything if you just got the pan hot enough. She was right, mostly. The first time I grabbed the pan form the oven without a mitt, I learned another very helpful lesson. Anyway, this is the side dish that quietly makes everything on the plate look like you tried.

Why you’ll probably make these on repeat

I make this when I want something that feels cozy without being heavy. My family goes a little wild for the crispy bits, especially the tiny corner pieces that look like they might be too dark but taste like sweet, toasty candy. If I’m honest, it’s my weeknight ride or die because it’s mostly hands off; I can chop, toss, and then wander off to queue a playlist or stir whatever else is happening. The only annoyance used to be soggy results, but actually, I find it works better if you coat with a wee dusting of starch before the oil. Solved that frustration ages ago.

Here’s what you need, plus swaps that won’t ruin dinner

• 900 g to 1 kg sweet potatoes, scrubbed well, peeled if you like
• 2 tablespoons neutral oil with a high smoke point like avocado or canola, a generous glug really
• 1 tablespoon cornstarch or arrowroot for extra crisp edges
• 1 teaspoon fine sea salt, more to taste
• 1 teaspoon smoked paprika or regular paprika if that’s what you have
• 1 half teaspoon garlic powder or a small fresh clove finely grated
• Freshly ground black pepper, a few turns
• Optional little extras a pinch of chili flakes, a drizzle of maple at the end, or a handful of chopped herbs

Substitutions I use in real life:

• Oil swap I sometimes use olive oil when I’m out of neutral oil, just keep the oven temp a notch lower if yours smokes easily
• Spice swap My grandmother always insisted on a certain brand of paprika, but honestly any version works fine
• Starch swap No cornstarch in the cupboard Try a teaspoon of rice flour, it’s lovely

How I roast them, step by step but not fussy

1. Heat the oven to 230 C or 450 F. Place a sturdy rimmed baking sheet inside to preheat for at least 10 minutes. This is where the magic begins.
2. Cut the sweet potatoes into chunks about 2 cm or 1 inch. Wedges work too, just keep them similar in size so they cook evenly.
3. Rinse the pieces and pat very dry. Actually, get them really dry. Damp potatoes steam instead of crisp.
4. In a big bowl, toss the sweet potatoes with the cornstarch first. It should lightly coat them, not clump. Add the oil next, then salt, paprika, garlic powder, and pepper. Mix until everything looks shiny and well seasoned. This is where I usually sneak a taste of a raw piece just for the seasoning check, and yes I know.
5. Carefully pull the hot baking sheet out of the oven and spread the sweet potatoes in a single layer. Give them space. If they crowd each other, they sulk.
6. Roast for 15 minutes. Don’t touch them yet. Then flip with a thin spatula, scooting any stubborn bits free.
7. Roast another 10 to 15 minutes until edges are deeply golden and the centers are tender. If you like them extra crispy, you can broil the tray for 1 to 2 minutes at the end. Don’t wander off now.
8. Taste a piece and adjust salt. Add a drizzle of maple or squeeze of lime if you like a bright finish. Or both. It sings.

Don’t worry if they look a bit pale at the 10 minute mark, it always does. The color comes fast near the end.

Notes I learned the honest way

• Preheating the pan matters. It’s not a rule, it’s just better most of the time; the initial sizzle helps crisp the bottoms.
• Peel or not I’m team leave the skin on for texture and speed, but if your potatoes look a little tired, peel away.
• Convection fan on gives a slightly crisper finish, but watch the time and shave off a few minutes.
• If you use parchment, they release easily but crisp a little less. I’m fine with that on busy nights.

If you like reading the why behind roasting, this guide helped me years ago and still does Serious Eats on roasting vegetables. And for a reliable pan, I like this overview BA on good sheet pans.

Variations I’ve played with

• Smoky maple Toss with a teaspoon of maple after roasting and a pinch of chipotle powder. Sweet heat, proper good.
• Herb and lemon Finish with chopped parsley and a big squeeze of lemon. Great next to fish or a simple omelet.
• Taco night Sprinkle with cumin and coriander before roasting, then toss with lime zest. Pile into warm tortillas with black beans and avocado.
• One that didn’t quite work Honey before roasting. It browned too fast and went sticky in a slightly unhelpful way. Honey after roasting is the move.

Equipment I reach for, plus workarounds

• Rimmed baking sheet, heavy if you have it. Essential, I say with conviction.
• Metal spatula for flipping without tearing.
• Large mixing bowl, bigger than you think, so you can toss freely without potato shrapnel.

No baking sheet Well, on second thought, you can use a large oven safe skillet. It heats differently, so give the skillet a few extra minutes to preheat and don’t overcrowd.

How to stash leftovers without losing the crunch

Cool completely, then refrigerate in a shallow container for up to 4 days. Reheat on a hot baking sheet at 220 C or 425 F for 8 to 10 minutes, or in an air fryer at 200 C or 400 F for about 5 minutes. They do re crisp fairly well, though I tend to think the day after texture is a tad chewier and, oddly, I like that. For storage safety timelines, the charts here are handy FoodSafety.gov storage charts. Though honestly, in my house it never lasts more than a day.

Serving ideas we keep circling back to

• With fried eggs and hot sauce for breakfast for dinner.
• Alongside roasted chicken and a green salad, classic and calm.
• Stuffed into tacos with pickled onions and a little feta. Yes please.
• On a grain bowl with quinoa, kale, and a lemon yogurt sauce stir yogurt with lemon, a pinch of salt, and a splash of olive oil.

Tiny digression I sometimes snack these straight off the tray while choosing a playlist. Do you also end up eating the best bits standing at the counter Or is that just me

Pro tips I only learned after a few goofs

• I once tried rushing the drying step and regretted it because the potatoes steamed instead of crisping. Pat them dry like you mean it.
• I tried using too much oil once its tempting, I know and they went floppy. Two tablespoons is usually enough for a kilo.
• Flipping too early breaks the crust. Give them the full first 15 minutes before you move a single piece.
• Season after roasting too, a light sprinkle of salt at the end wakes everything up.

FAQ, straight from my inbox and group chats

Do I have to peel them Nope. I almost never do unless the skins look rough. The skin adds texture and saves time.

Can I use olive oil Yes, but keep the heat a touch lower if your olive oil smokes easily. I prefer a neutral oil for super high heat, but olive oil tastes lovely.

How do I keep them from sticking Preheat the pan and wait to flip. If a piece resists, let it go another minute. It usually releases once the crust forms.

What size should I cut them About 2 cm or 1 inch chunks is my default. Wedges roast nicely too. Just keep sizes similar so nothing burns while its neighbor is underdone.

Can I double the recipe Absolutely, but use two pans. Crowding leads to steaming, and steaming leads to sad potatoes. Two pans beats one overloaded pan every time.

Are these good for meal prep Yep. They hold up in the fridge and reheat well. I think this tastes better the next day in bowls, even if the edges soften a bit.

What spices play well Paprika, garlic, cumin, coriander, chili flakes, curry powder. Start small, taste, then go a smidge bolder.

If you want a nerdy deep dive on oven temps and vegetable browning, this piece is great reading with coffee why roasting works. Cheers, and happy roasting.