Sweet potatoes are one of my favorite vegetables to roast, and for good reason. They’re naturally sweet, filling and incredibly versatile. I created this recipe because I wanted a dependable, go-to sweet potato side dish that delivered on both texture and flavor. After a lot of testing, I landed on the perfect method for getting that golden-brown crisp on the outside while keeping the insides soft and flavorful.
This is one of those recipes that’s deceptively simple. It uses just a couple of ingredients, but every step makes a big difference in the final texture. I was determined to find a way to make sweet potatoes crispy - not chewy or mushy - and delicious enough to enjoy straight off the pan (spoiler: we always do!). My kids love them, they make the kitchen smell like French fries while roasting, and they work beautifully for meal prep.
Whether you're serving them as a side dish, building a nourishing bowl or adding them to tacos, these crispy roasted sweet potatoes are a total weeknight win. Plus, they pair perfectly with a wide variety of sauces and proteins. You can keep it as simple as you want or dress them up depending on your mood!
My Top Tips for Crispy Sweet Potato Perfection
- Roast at high heat. I’ve tested 400°F and 450°F, but 425°F hits the sweet spot - hot enough to get crispy edges and evenly cooked centers without burning.
- Use a cast iron skillet for best results. It heats evenly, retains heat well and gives the sweet potatoes that golden sear. If you don't have one, a sturdy baking sheet can work in a pinch, but cast iron really delivers the best crisp.
- Don’t overcrowd the pan. Sweet potatoes need space to roast - not steam! Spread them out in a single, even layer with room between each cube.
- Cut small and even. I dice mine into ½-inch cubes. Smaller, uniform pieces cook evenly and crisp up beautifully. Big chunks tend to get mushy or chewy.
- Toss gently. Sweet potatoes are delicate! Use a silicone spatula to flip them halfway through roasting without breaking them apart.
- Wait to salt. This is key! Salting beforehand draws moisture out and prevents them from crisping properly. Just like with crispy chickpeas or roasted butternut squash, adding salt after roasting helps keep the sweet potatoes crispy.
Just 3 Ingredients!
Avocado oil is my go-to for roasting at high temperatures. It has a neutral flavor with a slightly buttery taste and a high smoke point, so the sweet potatoes can crisp up without burning or tasting oily.
I've found that 2 tablespoons is the sweet spot for 11-12 ounces of sweet potato. With too much oil they'll get soggy (and a bit heavy) and with too little they'll dry and stick to the pan.
And while I love the simplicity of just salt and oil, you could totally add a dash of garlic powder, paprika or black pepper if you want to change things up!
Crispy, Golden, Gone - Here’s How to Make Them
Preheat the oven while you peel and dice the sweet potatoes.
Toss them with avocado oil in a 12-inch cast iron skillet and spread them into a single layer, ideally with as much space as possible between each cube.
Roast on the middle rack and gently toss halfway through (make sure to re-spread them into an even layer).
Sprinkle with salt while still hot and toss one more time in the skillet.
Enjoy!
Tasty Ways to Serve These Crispy Gems
These crispy sweet potatoes are super versatile! Here are a few of my faves:
- Build a bowl: Serve over fluffy quinoa rice with hummus, lentils or crispy chickpeas and drizzle with your favorite dipping sauce.
- Taco night: Add them to tacos for a hearty, sweet-savory twist.
- Meal prep magic: They reheat well and add instant comfort to any quick lunch or dinner.
- On their own: These bite-size pieces are incredibly addictive. Sometimes I'll just serve them in a bowl and watch the family devour it!
This recipe is a go-to in our house and I hope it becomes a favorite in yours, too. Let me know in the comments how you served it!
And if you love these crispy sweet potatoes, you have to try my one-skillet sweet potato hash - it’s a savory, skillet-style breakfast-for-dinner situation that’s bursting with flavor!
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The Crispiest Roasted Sweet Potatoes You'll Ever Make
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Sweet potatoes are one of my favorite vegetables to roast, and for good reason. They’re naturally sweet, filling and incredibly versatile. I created this recipe because I wanted a dependable, go-to sweet potato side dish that delivered on both texture and flavor. After a lot of testing, I landed on the perfect method for getting that golden-brown crisp on the outside while keeping the insides soft and flavorful.
Ingredients
- 2 medium sweet potatoes (11-12 ounces total), peeled and diced into ½-inch cubes (measures 2.5 cups diced)
- 2 tablespoons avocado oil
- ½ teaspoon fine salt
- Optional: freshly ground black pepper to taste or other seasonings of choice such as garlic powder or paprika
Instructions
- Preheat oven to 425 degrees F.
- Place the diced sweet potatoes in a 12-inch cast iron skillet. Add avocado oil and toss well to coat evenly. Do not add the salt yet!
- Spread the sweet potatoes into a single, even layer. For the crispiest texture, make sure the pieces are not touching as this will prevent steaming.
- Roast on the middle rack for 15 minutes.
- Gently toss the sweet potatoes using a silicone spatula (this helps prevent them from breaking), then re-spread into an even layer.
- Roast for an additional 13–15 minutes, or until golden brown and crispy.
- Sprinkle with salt while still hot, toss one more time, and serve immediately.
Equipment
Buy Now → Notes
See my top tips for crispy sweet potato perfection in the blog post above!
- Prep Time: 5
- Cook Time: 30
- Category: Side dishes
- Method: Roasted
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