Crispy Baked Sweet Potato Cubes

Name: Crispy Baked Sweet Potato Cubes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 2–3
Cuisine: American
Ingredients: 2 large sweet potatoes (about 1.5 lb / 700 g), cut into 3/4-inch (2 cm) cubes (peeled or unpeeled); 2 tbsp cornstarch (or potato starch); 2–3 tbsp neutral oil (avocado/canola) or olive oil; 1 tsp kosher salt (plus more to finish); 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp black pepper; Pinch cayenne (optional)

Jesse Wolf

These sweet potato cubes roast up with deeply browned, crunchy edges and tender, creamy centers—no soggy, steamed texture. The key is a hot preheated sheet pan, plenty of space between pieces, and a light cornstarch coating that turns into a thin, crisp shell in the oven. Seasoned smoky-savory (paprika, garlic, onion) with an optional pinch of heat, they’re an easy weeknight side that also makes a great bowl base or taco filling.

side
weeknight
roasted
crispy

40 min total · 10 min prep · 30 min cook

Serves 2–3

330 kcal · 4g protein · 48g carbs · 15g fat total

Rimmed sheet pan · Large mixing bowl · Thin metal spatula

Ingredients

2 large sweet potatoes (about 1.5 lb / 700 g), cut into 3/4-inch (2 cm) cubes (peeled or unpeeled)
2 tbsp cornstarch (or potato starch)
2–3 tbsp neutral oil (avocado/canola) or olive oil
1 tsp kosher salt (plus more to finish)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Pinch cayenne (optional)

Instructions

Preheat

Place a rimmed sheet pan in the oven and preheat to 450°F / 232°C (or 425°F / 218°C convection). Let the pan heat fully; you want it ripping hot.

Prep & coat

Cut sweet potatoes into 3/4-inch (2 cm) cubes as evenly as possible so they finish together.

Rinse the cubes briefly under cool water to remove surface starch, then dry very well with towels (any moisture will steam and soften the edges).

In a large bowl, toss the dry cubes with cornstarch until lightly dusty all over.

Add oil, kosher salt, smoked paprika, garlic powder, onion powder, pepper, and cayenne (if using). Toss until every cube looks evenly coated and lightly glossy.

Roast

Carefully remove the hot sheet pan from the oven. Spread the cubes in a single layer with space between pieces (crowding = steaming).

Roast for 15 minutes, then flip with a thin metal spatula (scrape firmly; once browned, they’ll release).

Roast 10–18 minutes more, until edges are deeply browned and crisp and the centers feel creamy when pierced with a knife.

Finish

Taste and finish with a pinch of salt while hot. Serve immediately for maximum crunch.

Tip: If your cubes aren’t browning, your pan may be crowded or your oven runs cool—give them more space or bump 25°F and roast a few minutes longer.

Notes

For best crispness, keep cubes at 3/4-inch and don’t crowd the pan. Cornstarch creates a thin crunchy coating; potato starch works similarly. Convection speeds browning; check early. Leftovers keep 4 days refrigerated—recrisp on a hot sheet pan at 425°F for 8–12 minutes (microwave will soften).

Ingredients

2 large sweet potatoes (about 1.5 lb / 700 g), cut into 3/4-inch (2 cm) cubes (peeled or unpeeled)

2 tbsp cornstarch (or potato starch)

2–3 tbsp neutral oil (avocado/canola) or olive oil

1 tsp kosher salt (plus more to finish)

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

Pinch cayenne (optional)