Perfect Crispy Roasted Sweet Potatoes
These Crispy Roasted Sweet Potatoes come out golden, caramelized, and perfectly crunchy on the edges thanks to a simple cornstarch trick. Easy, vegan, gluten-free, and ideal as a weeknight side dish.
Servings: 4 servings
Calories: 195kcal
Equipment
- baking sheet
- mixing bowl
- Chef's knife
- cutting board
Ingredients
- 2 lb sweet potatoes, peeled or unpeeled
- 2-3 tbsp avocado oil or olive oil
- 1-2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- optional: rosemary, cayenne, or cinnamon
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment. Use two sheets if needed to avoid overcrowding.
- Wash sweet potatoes and cut into 3/4–1 inch cubes. Peel if desired.
- Optional: Soak cubes in cold water for 15–30 minutes, then drain and pat very dry.
- Add potatoes to a bowl. Toss with oil, garlic powder, smoked paprika, salt, and pepper. Sprinkle cornstarch and coat evenly.
- Spread cubes in a single layer on baking sheet with space between each piece.
- Roast 15 minutes, flip, then roast another 15–20 minutes until crisp and golden. Broil 2–3 minutes for extra crispiness if desired.
- Rest 2–3 minutes to allow additional crisping before serving.
Notes
Cornstarch is the secret to guaranteed crispiness. Do not overcrowd the pan or the potatoes will steam instead of roast. For extra flavor, use rosemary, cayenne, or cinnamon. Air fryer version: 400°F for 15–20 minutes, shaking every 5 minutes.