Sweet, tender, lightly-crisp roasted sweet potato cubes are such a versatile side dish or addition to salads, burritos, and tacos!
These oven roasted sweet potato chunks win best supporting veggie in my quinoa lentil kale salad. Cubes of roasted sweet potato are so lovely in bowl meals, salads, and tacos or wraps that I thought why not share a post dedicated to their glory!
Roasting sweet potatoes is very easy, but there are a few things you need to keep in mind.
First, choose the right knife. I like using my largest, sharpest knife to slice my sweet potatoes. It just works best!
I also recommend slicing one end off, so you have a flat portion to rest the potato on. That way, your sweet potato isn't rolling around as you chop it.
It's also important that you cut your sweet potato into uniform chunks, so they cook evenly. The recipe below calls for half-inch pieces. I like smaller pieces, because they cook more quickly.
What you'll notice that I do not do is peel my sweet potato before roasting. You are welcome to peel, if that's your thing. I really like how the peel crisps up in the oven!
Once you have uniformed chunks, just toss them with a little bit of olive oil and salt. If you want these to be oil free, use aquafaba in place of the oil.
Just like air fryer sweet potatoes, you can season these any way you like!
Try fun combinations of different oils, herbs, and spices, like:
- oils to try: toasted sesame, coconut, truffle oil, maple syrup instead of oil
- herbs and spices: cumin, coriander, cinnamon, curry powder, regular or chipotle powder, dried rosemary, ground sage
I like to add a little bit of acid to the mix in this recipe, because it offsets the sweetness so nicely. Lemon juice, lime juice, and various vinegars will do the trick. Add a teaspoon to a tablespoon of your acid of choice, if you like!
How to serve and store
Oven-roasted sweet potato chunks are a nice side dish, or you can add them to:
To store, transfer the cooked sweet potato cubes to an airtight container. They will keep for three to four days in the fridge. I like having them on hand to add to a quick lunch salad.
Roasted sweet potatoes
- 1 medium sweet potato - chopped into ½" pieces, about 2 cups
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a large bowl, toss together the sweet potato with 1 tablespoon of the olive oil and ¼ teaspoon of salt. Transfer to your baking lined sheet.
- Bake for 30-35 minutes.