Roasted Sweet Potato Cubes
These roasted sweet potato cubes are an easy and crowd-pleasing side dish that is simple, flavorful, and forgiving, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5–2 lb sweet potatoes, peeled and cut into 1-inch cubes You can leave the skin on if you prefer.
- 1–2 tablespoons olive oil About 1 tbsp per pound of potatoes.
- 1 teaspoon kosher salt Adjust to taste.
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika Smoked paprika works well for a deeper flavor.
- 1/2 teaspoon garlic powder
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a thin layer of oil to prevent sticking.
- Peel (optional) and chop the sweet potatoes into roughly 1-inch cubes so they cook evenly.
- In a large bowl, combine the sweet potato cubes with olive oil, salt, pepper, paprika, and garlic powder. Toss until each piece is lightly coated.
- Spread the cubes in a single layer on the prepared baking sheet. Avoid crowding—use two sheets if necessary.
Cooking
- Roast for 25–30 minutes, flipping once halfway through (about at 12–15 minutes), until cubes are golden at the edges and tender when pierced with a fork.
- Remove from oven and serve warm.
Notes
For a sweeter glaze, toss with 1 tablespoon maple syrup in the last 5 minutes of roasting. Leaving the skin on saves time and adds fiber—just scrub well. For best texture when reheating, use a 400°F (200°C) oven for 8–12 minutes.