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Chunks of roasted sweet potato on a dark baking sheet, some scooped up with a wooden spoon. The potatoes are golden brown and seasoned, with a striped kitchen towel partially visible in the corner.
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4 from 6 votes

Roasted Sweet Potato

If your roasted sweet potatoes always come out soft instead of crispy, this recipe will change that. I bake mine at 425°F, cut them into uniform ½-inch cubes, and give them plenty of space on the pan, that's the key to getting those caramelized, golden edges every time. Smoked paprika and garlic powder do the rest of the work, and the whole thing is ready in 30 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time39 minutes
Course: Side Dish
Cuisine: American
Keyword: roasted sweet potato, roasted sweet potatoes, roasted sweet potatoes recipe, sweet potato, Sweet Potato recipe
Servings: 4 people
Author: Olivia Ribas

Ingredients

  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp fine sea salt
  • 2 medium sweet potatoes (about 1lb) peeled and cut into 1/2 inch cube pieces.
  • 2 tbsp olive oil
  • 1 tsp chopped fresh parsley
US Customary - Metric

Instructions

  • Preheat oven to 425˚F. Combine smoked paprika, garlic powder, salt and black pepper together in a small bowl, and toss very well.
    Two side-by-side images show a brown bowl with spices—perfect for roasted sweet potato—like black pepper, paprika, salt, and onion powder on the left, and the same bowl with the spices being whisked together on the right.
  • In a large baking sheet, add sweet potato and pour olive oil all over it. Add the seasoning mixture on top and toss to coat all the sweet potatoes.
    Diced roasted sweet potato pieces are spread on a metal baking sheet, drizzled with olive oil and sprinkled with spices, ready to be baked to perfection.
  • Using your hands, spread out the sweet potatoes to arrange in an even layer. Bake for approximately 20-30 minutes or until the potatoes are tender and browned. Don't forget to flip the sweet potatoes every 10 minutes. I fliped my sweet potapoes 3 times.
    Hands tossing cubed sweet potatoes with seasoning on a metal baking sheet, preparing roasted sweet potato on a light-colored countertop.
  • Remove from oven and sprinkle with parsley. Enjoy ;-)
    Close-up of roasted sweet potato cubes seasoned with spices on a dark baking sheet, highlighting the golden roasted sweet potato in sharp focus upfront and a blurred background.

Notes

To store: Let the potatoes cool completely before transferring them to an airtight container. They'll keep in the fridge for up to 5 days, which makes them great for meal prep. I often make a big batch on Sunday and add them to lunches and dinners throughout the week.
To reheat in the oven: Spread them on a baking sheet and reheat at 400°F for about 8–10 minutes. This is my preferred method because it brings back that crispy exterior instead of making them soggy.
To reheat in the air fryer: This is actually the fastest way to get them crispy again. Air fry at 400°F for about 5–6 minutes, shaking the basket halfway through. I started doing this after a reader asked about it in the comments and now it's the method I always recommend.
To reheat in the microwave: This works in a pinch — about 1–2 minutes on high, but keep in mind the potatoes will be soft rather than crispy. It's fine for adding to bowls or salads where texture matters less.
To freeze: Once completely cooled, transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat straight from frozen in the oven or air fryer. I'd skip the microwave here as they can get a little watery when thawed that way.

Nutrition

Serving: 1/4 | Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Sodium: 455mg | Potassium: 12mg | Fiber: 3g | Sugar: 9g