There’s never a bad time for a side of roasted sweet potatoes.
(White varieties tend to be more starchy, dry, and less sweet.)
Learn how to make roasted sweet potatoes, and this side will instantly become your go-to for weeknight meals.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But this super versatile dish is a blank slate that can be customized countless ways.
These common questions can help you out:
Why are my roasted sweet potatoes not crispy?
Soggy roasted sweet potatoes are usually a sign you put too many potatoes on the pan.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
A crowded pan is a surefire way to get sweet potatoes that are not crispy.
The potato pieces need plenty of airflow around them so all the sides get crispy and browned.
If you have too many potatoes for one baking sheet, split them and use two pans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Why are my roasted sweet potatoes hard?
Dry, hard sweet potato pieces may be a sign your oven temperature is too low.
A high-temperature roast is the best idea for crispy, browned edges and a creamy center.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Do you better peel sweet potatoes before cooking?
No, you might leave the peel on sweet potatoes before you roast them.
The skin adds some great texture to each bite.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Got a sweet tooth?
Toss the potatoes with cinnamon, brown sugar, honey, or maple syrup before roasting.
(Thoroughly dry them before roasting.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ideally, the potatoes won’t sit in water for more than 24 hours.
Peel sweet potatoes and cut lengthwise into 1-inch thick rounds.
Cut rounds into 1-inch chunks.
Roast sweet potatoes:
Roast for 20 minutes.
Flip potatoes and cook until tender and browned, an additional 15-25 minutes.
