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This isn’t just a recipe for roasted sweet potatoes; it’s a recipe for perfectly seasoned roasted sweet potatoes. These will taste like the best sweet potato fries you’ve ever had—only better because they’re homemade! No need for deep frying here; I’ll show you exactly how to achieve crispy, delicious seasoned roasted sweet potatoes every single time. You’re going to love them!
This recipe is:
Table of Contents
7 Reasons to love this Roasted Sweet Potato recipe
- These roasted sweet potatoes taste just like seasoned sweet potato fries!
- My family loves these and ask for them on a regular basis.
- Perfect for meal prep as they reheat exceptionally well.
- These sweet potatoes are low carb and great for carb cycling.
- The flavor of these seasoned sweet potatoes is just amazing!
- It’s a truly simple recipe that turns out great every time.
- A perfect comfort food for those days when you want regular potatoes.
Are Roasted Sweet Potatoes Low Carb?
Roasted sweet potatoes can fit into a low-carb diet, but monitoring your intake is important. Generally, those following a low-carb plan should aim to consume less than 130g of net carbs per day. While this recipe contains 24g of net carbs per serving, it still allows room for other foods throughout the day. However, remember that roasted sweet potatoes are not keto-friendly and should be enjoyed sparingly on a low-carb diet. I only indulge in them when I’m craving some comfort food.
Ingredients List For Sweet Potatoes Roasted in the Oven
- 2lbs sweet potatoes, peeled and in large cubes (this is approximately 2 medium potatoes, cubed into 4 cups)
- 3 tablespoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ cup Parmesan cheese, grated
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Ingredient Substitutions
- Sweet potatoes: this recipe is easy to substitute carrots, butternut squash, pumpkin or yams.
- Avocado oil: because this recipe cooks at a high temperature, we need an oil with a high smoke point. Use a coconut oil or you can gently warm some clarified butter or ghee to coat the sweet potatoes. Avoid using extra virgin olive oil as the heat is too high in this recipe.
- Parmesan cheese: a good alternative is Pecorino Romano.
Additional Ingredients
- Red pepper flakes: I love adding just a sprinkle of red pepper flakes to these sweet potatoes. It gives a nice touch of heat that is really delicious.
- Onion: if you were to peel and cut the onion into eight sections, keeping the root attached, you could roast the onions along with the sweet potatoes. By keeping the onion slightly larger, it will cook at about the same pace as the potatoes.
- Shallots: if you have some shallots, peel them and slice in half, keeping the root end attached. Like the onion, the halved shallot will roast well with the sweet potatoes.
- Garnish: a little curly parsley pairs well with these potatoes, adding a point of freshness.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
To make this roasted diced sweet potato recipe, you will need the following cooking tools that are either exactly what I use or a great substitute:
How to Make Roasted Sweet Potatoes in the Oven: The Complete Cooking Guide
Making roasted sweet potatoes in the oven is my favorite way of cooking them. They have a natural sugar that caramelizes extremely well when left alone and have enough room on the baking sheet. Let’s take a look at how to make them in your kitchen.
Cooking Method:
- Roasting
Preparation Steps:
- Preheat the oven to 400°F (200°C) on CONVECT. This recipe needs a convection oven.
- Peel the sweet potatoes. Cut in half lengthwise, then cube into large chunks.
- Add the sweet potato cubes into a mixing bowl.
- Add all of the remaining ingredients and mix well with a silicone spatula, ensuring that the spice mixture is evenly distributed.
- Place the seasoned sweet potatoes on the lined baking sheet, ensuring that there is space between all of the potatoes and they are in a single layer.
Cooking Steps
- Place the sweet potatoes into the preheated oven, on a middle rack. Too close to the top and they will burn before they cook.
- Allow the sweet potatoes to cook for 25-30 minutes. Do not stir them, but you can rotate the tray if you notice that uneving browning is occurring.
- When they are cooked through and beautifully browned, remove them from the oven.
- Using a thin spatula, release them from the parchment paper. Toss them gently in the oil on the sheet pan with the spatula.
- Remove from the baking sheet and add to a serving dish. Top with a little fresh parmesan and parsley. Enjoy!
Step 1: Begin by peeling the sweet potatoes and chopping them into large cubes.
Step 2: Add the cubed sweet potatoes into a mixing bowl.
Step 3: Sprinkle the grated Parmesan cheese over the sweet potatoes.
Step 4: Add cumin, garlic powder, smoked paprika, salt, and pepper to the bowl.
Step 5: Drizzle avocado oil into the mixture and stir well.
Step 6: Toss the sweet potatoes until all cubes are evenly coated with the seasoning and oil.
Step 7: Spread the seasoned sweet potatoes in a single layer on a parchment-lined baking sheet.
Step 8: Roast the sweet potatoes in the preheated oven until they are browned and cooked through.
Step 9: Using a spatula, release the sweet potatoes from the parchment paper and serve. Enjoy!
💡 My Pro Tip
Everyone says to gently stir sweet potatoes as they roast. This does not need to be done and most likely will result in one side of the sweet potato being soggy. Here’s the scoop: the natural sugars inside the sweet potato are going to caramelize against the sheet pan if it is just left alone long enough for this to occur. If we go stirring them around at 15 minutes, there just isn’t enough time left before the potatoes will be cooked for that freshly exposed side to crisp up. Give it a shot and let me know how it turns out for you!
⏲️ Time-Saving Tips
- Prep ahead. You can chop and season the sweet potatoes several hours before cooking them. The oil will prevent the sweet potatoes from turning brown. If you are planning on doing this, do not add the salt until just before cooking. If the salt is added while the potatoes are being held, it will form a puddle of water at the bottom of the mixing bowl and the potatoes will not crisp properly.
What to serve with Roasted Diced Sweet Potatoes:
Roasted diced sweet potatoes love being served with meat. They pair perfectly with beef, lamb, chicken or pork. Check out some of these recipes for inspiration:
- Perfect Porterhouse Steak: There's nothing quite like a porterhouse steak with some sweet potato cubes!
- Lamb Loin Chops: These pan-seared lamb loin chops are a fast and easy main dish any night of the week.
- Beer Can Chicken: It's beer can chicken without the beer or the can! Check out this different approach to a classic recipe.
- Thick Cut Pork Chops: I love a good thick cut pork chop any day of the week. This recipe shows you how to make them perfectly every time.
- Flat Iron Steak: Cooked in cast iron, this is a classic recipe that you'll want to try if you love steak.
Storing and Reheating Seasoned Sweet Potatoes:
I always make extra sweet potatoes that have been roasted in the oven. Why? Because my entire family loves them. I think that my daughter would turn into a sweet potato if she had the option. Anyhow, this is how I store and reheat this sweet potato recipe.
Storage Tips:
- After the oven roasted sweet potatoes have cooled to room temperature, I place them in an airtight container and then into the fridge they go. These last for about 5 days and then become too soggy to reheat properly. If you have reached this point and are sure that they are still good, you can mash them with a little cream for a delicious side dish.
Reheating Tips:
- I’ve found that reheating these seasoned sweet potato cubes is best done in the oven. I heat it to 425°F (220°C) and place it on a baking sheet, much like we originally did when roasting the sweet potatoes. The temperature is higher so they crisp up again. When they are heated through, remove from the oven and enjoy. Heating on the stovetop will make them mushy.
Freezing Tips:
- This roasted sweet potato recipe can be frozen. Once it has cooled to room temperature, you can add them to a freezer safe bag or container. They will last in the freezer for about 9 months. To reheat, place them in a single layer on a rimmed baking sheet. Preheat the oven to 400°F (200°C) and cook for about 30 minutes.
Recipe Conclusion
I know sweet potatoes aren't exactly keto-friendly and are higher in carbs, but I firmly believe they deserve a spot in the rotation for anyone on a low-carb diet. Why? Because they're a complex carb, which the body processes differently, and let’s be honest—they're simply delicious. There are already plenty of foods sacrificed when you're following a low-carb diet, and sweet potatoes don't have to be one of them!
Before going low carb, I used to order seasoned sweet potato fries from a restaurant every time I went there. They were so good, and it’s where my daughter fell in love with sweet potatoes. Over the last year, I've been recreating a roasted version of this recipe, and it tastes incredible. The sweet potatoes have a delightful crispiness, and the sweetness is perfectly balanced with the right blend of seasonings. They’re just so good!
Next time you're craving a little comfort food, consider making these seasoned roasted sweet potatoes instead of heading out to splurge. You’ll feel better tomorrow and enjoy every last bite of these delicious potatoes.
Please write in the comments any questions or suggestions you may have. Or, find us on Facebook or Instagram.
Other Easy Side Dishes To Try
Around my house, it feels like side dishes are always the hardest thing to figure out. If you're feeling the same way, then give some of these delicious and easy recipes a shot:
- Shoestring Sweet Potato Fries: If you have a spiralizer and love shoestring sweet potato french fries, then you're in for a real treat with this recipe.
- Spicy Roasted Cauliflower: Cauliflower takes on a whole new flavor profile when it is roasted and has a zippy spice mix added!
- Baked Zucchini Fries: If you can find baby zucchini at your local supermarket, give this recipe a shot. It is simply fantastic.
- Roasted Zucchini and Squash: One of the most popular recipes on this blog, this simple side dish has everyone raving about it!
FAQs
Yes. Roasted sweet potatoes are gluten free as sweet potatoes contain no gluten. Be careful with seasoned sweet potatoes as they often contain ingredients that do have gluten.
Yes. Once the roasted sweet potatoes have cooled to room temperature, place them in a freezer safe container. They can remain frozen for up to nine months.
Yes. Before cutting the sweet potatoes, be sure to thoroughly scrub the skin to remove any dirt and debris. The sweet potato should then be completely rubbed dry with a kitchen towel before roasting, otherwise it will not brown properly.
Roasted Sweet Potatoes
Ingredients
- 2 lbs sweet potatoes peeled and in large cubes
- 3 tablespoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ cup Parmesan cheese grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C) on CONVECT. This recipe needs a convection oven.
- Peel the sweet potatoes. Cut in half lengthwise, then cube into large chunks.
- Add the sweet potato cubes into a mixing bowl.
- Add all of the remaining ingredients and mix well with a silicone spatula, ensuring that the spice mixture is evenly distributed.
- Place the seasoned sweet potatoes on the lined baking sheet, ensuring that there is space between all of the potatoes and they are in a single layer.
Cooking Steps
- Place the sweet potatoes into the preheated oven, on a middle rack. Too close to the top and they will burn before they cook.
- Allow the sweet potatoes to cook for 25-30 minutes. Do not stir them, but you can rotate the tray if you notice that uneving browning is occurring.
- When they are cooked through and beautifully browned, remove them from the oven.
- Using a thin spatula, release them from the parchment paper. Toss them gently in the oil on the sheet pan with the spatula.
- Remove from the baking sheet and add to a serving dish. Top with a little fresh parmesan and parsley. Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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One Response
Amazingly crunchy sweet potatoes. I used a baking sheet pan because that’s what the picture looked like. Was perfect.