Tender Roasted Sweet Potatoes (Print Version)

Golden, caramelized sweet potato cubes seasoned with smoked paprika and cumin, perfectly roasted.

# What You Need:

→ Vegetables

01 - 4 medium sweet potatoes, peeled and cut into ¾ inch cubes

→ Seasonings & Oils

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss to coat evenly.
03 - Spread sweet potatoes in a single layer on the prepared baking sheet, ensuring they are spaced for even cooking.
04 - Roast in the oven for 25 to 30 minutes, turning once halfway through, until golden brown and tender.
05 - Serve immediately as a side dish or incorporate into salads, grain bowls, or tacos.

# Expert Tips:

01 -
  • They're done in under 40 minutes, so you can pull off a complete side dish while everything else is cooking.
  • The edges get so caramelized and crispy that even people who usually push vegetables around their plate will ask for seconds.
  • One bowl, one pan, no babysitting—the oven does the real work.
02 -
  • Overcrowding the pan is the one thing that will ruin this—those potatoes need space to actually roast, not steam themselves into mush.
  • One half-way stir changes everything; it's the difference between some crispy pieces and all of them being golden and perfect.
03 -
  • Cut your sweet potatoes as uniformly as possible so they finish at the same time—use a sharp knife and take a breath; it only takes five minutes and makes all the difference.
  • If your oven runs hot or cool, watch them around the 20-minute mark; ovens vary, and you want to catch them at that perfect golden-brown moment.
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