These Crispy Roasted Sweet Potatoes make a delicious, flavorful side dish to any lunch, dinner, or even breakfast! My homemade spice mix for potatoes gives them a ton of flavor, and tapioca starch is what makes them extra crispy! Great for meal prep and just as delicious reheated.
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Why You'll Love These Sweet Potatoes
Packed with flavor - I use a mix of a few different spices that give these potatoes a ton of flavor without making them spicy. Tapioca starch is my secret ingredient that makes the potatoes extra crispy on the outside but still fork-tender on the inside.
Easy and simple - There are no complicated steps. You just toss everything together and roast them in the oven! It's a really easy side and totally fail-proof! Plus, you can cook the rest of your dinner while the potatoes bake.
Breakfast, lunch, or dinner - You can serve these any time of the day with practically anything! They're simple enough to make on a weekday but fancy enough to serve at a Thanksgiving dinner. Add them to salads, bowls, wraps, tacos, or serve them as a side with any protein.
Ingredients
- Sweet potatoes - Look for large, firm sweet potatoes without any visible mold or soft spots. I find the peel tough, so I always peel them, but that's up to you.
- Avocado oil - Any neutral-tasting cooking oil works here. I always have pure avocado oil on hand, so that's what I use. Avoid extra virgin olive oil because it has a low smoke point.
- Spices - I use a mix of dried oregano, thyme, smoked paprika, sweet paprika, garlic powder, onion powder, black pepper, and sea salt. If you like them, you can make a bigger batch of my French Fry Seasoning for any other potatoes!
- Tapioca starch (or cornstarch) - This is my secret ingredient here, and one that can't be missing if you really want these to be crispy! It creates a crispy outer layer around each piece of sweet potato that crisps up and gets golden and caramelized.
Variations and Substitutions
- Regular potatoes - I already have a recipe for these Crispy Breakfast Potatoes that uses the same exact seasoning, if you want to try it on yellow potatoes instead. I highly recommend them, they're one of the most popular recipes on my site!
- Add some heat - If you want to make the potatoes spicy, add some hot paprika instead of sweet, or add chili powder or red pepper flakes.
Step-by-Step Instructions
- Preheat your oven to 425°F and prepare a large sheet pan with parchment paper.
- In a small bowl, mix together tapioca starch, garlic powder, onion powder, sweet paprika, smoked paprika, dried thyme, dried oregano, sea salt, and black pepper.
- Add diced sweet potatoes to your prepared sheet pan and dry them using paper towels to make sure they roast extra crispy.
- Toss them with avocado oil first, then sprinkle them with the seasoning mix and toss well again to coat.
- Spread them out on the sheet pan. The less they touch and overlap, the crispier they will get.
- Roast them in the preheated oven for 15 minutes.
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- Raise the temperature to 450°F and take them out of the oven to toss and flip them.
- Return them back into the oven and roast for another 15 minutes.
- Serve them hot, sprinkled with flaky sea salt, more black pepper, and chopped fresh parsley if desired. Enjoy!
Tips & Tricks!
- Don't skip the starch - You can use cornstarch and tapioca starch interchangeably, but don't skip it! It's what creates the crispy outside you don't usually get with sweet potatoes because they're very soft on their own.
- Spread them out - Make sure the diced potatoes are well spread out on your baking sheet and aren't overlapping or sticking together too much. The more space they have, the crispier they'll be. If they're overlapping and packed together, they'll steam rather than roast.
Serving Suggestions
- Any meal - You can serve them as a side with practically any protein. Think roasted chicken, fish like salmon, meats, steak, or tofu. They're delicious with anything from the pan, the grill, or the oven! Burger's a no-brainer!
- With other sides - Add them as an option to your dinner along with other sides like these Honey Balsamic Brussels Sprouts and this Arugula and Spinach Salad.
- Bowls, salads - You can toss any leftovers into salads or any rice, quinoa, or grain bowls. No need to reheat them (but you can). Try them with this Salmon Kale Salad!
- Wraps, burritos, or tacos - Add them to breakfast wraps, or any wraps really, or you can even add them to tacos! They're delicious with roasted cauliflower. Try them in my Breakfast Burritos with Potatoes instead of yellow potatoes!
- Breakfast - I highly recommend you try these potatoes with eggs, or any savory breakfast recipes! They're delicious with these Smoked Salmon Scrambled Eggs!
Storing and Reheating
Storing: Store any leftovers in an airtight container in the fridge for up to 3-4 days. I don't recommend freezing the sweet potatoes because they would be too mushy after defrosting.
Reheating: To reheat them in the oven, preheat it to 300°F, spread the potatoes on a baking sheet lined with parchment paper, and roast for about 10 minutes. You can also reheat them in a non-stick skillet on the stove with a little bit of oil or water for a few minutes or until warmed through. I don't use a microwave, but I'm sure they can be reheated there as well.
FAQs
This is most likely because they were too close to each other on the sheet pan and steamed. In general, sweet potatoes are soft, and you can't get them as crispy as regular potatoes, no matter what. But when you give them enough space and add cornstarch, they develop a delicious, crispy crust!
Starch! I like using tapioca starch, but cornstarch works exactly the same. It creates a crispy outer layer that makes these crispy even when technically sweet potatoes always stay soft. It's like magic!
I don't have one, so I can't give you the exact instructions for that, but yes, totally! My guess would be 400°F for 10 minutes, flip, and roast 10 minutes more. Let me know in the comments below if you try it!
More Sweet Potato Recipes
Below are a few of readers' favorite sweet potato recipes (especially the last one). They're all great served as sides and are very simple. The last one is more complicated, but so worth it! To see all the latest sides, head over to Side Dishes.
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Have you tried these Roasted Sweet Potatoes? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Crispy Roasted Sweet Potatoes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 3-4
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These Crispy Roasted Sweet Potatoes make a delicious, flavorful side dish to any lunch, dinner, or even breakfast! The secret ingredient? Tapioca starch! They're great for meal prep and just as delicious reheated.
Ingredients
- 1 tbsp + 1 teaspoon tapioca starch (or cornstarch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sweet paprika
- ½ tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 lb sweet potatoes, peeled and diced
- 2 tbsp avocado oil
- For serving: finely chopped fresh parsley and flaky sea salt (optional)
Instructions
- Preheat your oven to 425°F and prepare a large baking sheet with parchment paper.
- In a small bowl, mix together tapioca starch, garlic powder, onion powder, sweet paprika, smoked paprika, dried thyme, dried oregano, sea salt, and black pepper.
- Add diced sweet potatoes to your prepared baking sheet and dry them using paper towels to make sure they roast extra crispy.
- Toss them with avocado oil first, then sprinkle them with the seasoning mix and toss well again to coat.
- Spread them out on the baking sheet. The less they touch and overlap, the crispier they will get.
- Roast them in the preheated oven for 15 minutes.
- Raise the temperature to 450°F and take them out of the oven to toss and flip them.
- Return them back into the oven and roast for another 15 minutes.
- Serve them hot, sprinkled with flaky sea salt, more black pepper, and chopped fresh parsley if desired. Enjoy!
Notes
Parchment paper: I highly recommend using parchment paper for this recipe. Sweet potatoes are very soft, and the tapioca starch makes them stick to the pan more, so they could be very hard to remove from the pan if you don’t use parchment paper.
Seasoning: If you like the seasoning and want to make it simpler next time, I have this French Fry Seasoning with the same spices you can make a big batch of for next time!
Storing: Store any leftovers in an airtight container for up to 3-4 days.
Reheating: Reheat the potatoes in a nonstick pan on the stove with a little bit of oil or butter until warmed through.
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