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
Scale
- 2 medium sweet potatoes (11-12 ounces total), peeled and diced into 1/2-inch cubes (measures 2.5 cups diced)
- 2 tablespoons avocado oil
- 1/2 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