The Bluster and the Burrow
Crispy Roasted Sweet Potatoes
These roasted diced sweet potatoes are crisp around the edges, tender in the center, and naturally caramelized with just a hint of cinnamon and garlic. A simple roasting technique keeps them from burning, making this an easy side dish for everything from weeknight dinners to holiday meals.
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Ingredients
- 3 sweet potatoes diced
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon Cayenne
- 1 tablespoon avocado oil
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Dice sweet potatoes into ½ to 1-inch cubes. Keeping them close to the same size helps them cook evenly.
- Place the potatoes in a large bowl with the avocado oil and toss until every piece is lightly coated.
- Spread the potatoes onto the baking sheet in a single layer. Leave a little space between pieces so they roast instead of steam. Sprinkle with kosher salt
- Roast for 25 minutes.
- Lower the oven temperature to 400°F and flip the potatoes with a spatula.
- Continue roasting for another 15 minutes.
- Check for doneness. The potatoes should be soft in the center with browned, crispy edges. If they need more color or crispness, continue roasting in 5 to 10 minute intervals at 400°F.
- Sprinkle with the garlic powder, cinnamon, and cayenne. Return them to the oven for about 5 minutes so the spices become fragrant without burning.
- Serve immediately while the edges are still crisp.
Notes
Don't overcrowd the pan: If the potatoes are touching too much, they'll steam instead of roast. Use two baking sheets if necessary.
Start hot, finish lower: Beginning at 425°F gets the browning started quickly. Lowering the oven prevents the natural sugars from burning before the centers finish cooking.
Wait to add the spices: Garlic powder and cinnamon can scorch during a long roast. Adding them near the end keeps their flavor fresh and prevents bitterness.
Cut evenly: Uniform cubes cook at the same rate, giving you consistent texture throughout the pan.
Nutrition
Calories: 179kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 384mg | Potassium: 579mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24100IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
