Roasted Sweet Potatoes

Why We Love This Recipe

• Crispy exterior, fluffy interior: These roasted sweet potatoes are the best combination of crisp and fluffy. To do this, we soak the potatoes in cold water prior to roasting to remove any excess starch. We also add a little bit of cornstarch to the ingredients to create perfect crunchy coating! They don't get quite as crispy as regular potatoes, but they still have a fantastic caramelized exterior.
• Easy to make: Simply soak the potatoes, coat them in the spices and bake! It's that easy and they're incredibly delicious. Even thought the soaking adds some extra prep time, we promise it's worth it. (That being said, you can skip the soaking if you absolutely don't have time!)
• Dipping sauce: This tomato paprika dipping sauce is optional, but is a fantastic pairing with these potatoes.
• Great for meal prep: Instead of adding a plain baked sweet potato to your meal prepped lunches, make a batch of these instead. They store well in the fridge and they're a great starch to complement just about any protein!

Ingredients

Here's what you'll need to make these roasted sweet potatoes:

Ingredient Notes

• Sweet Potatoes: We're using sweet potatoes cut into 1 inch cubes for this recipe. You can peel them or leave the skin on – it's really up to you. We find they get a bit more crispy when peeled, but this recipe works either way.
• Cornstarch: You can also substitute this with arrowroot starch. Don't skip this step, as it helps the potatoes achieve a super crispy exterior.
• Oil: We love the flavor of olive oil, but you can also substitute with just about any oil you have on hand (vegetable, sunflower, avocado, etc).
• Herbs: Although we love the flavor of fresh herbs, dried herbs are a better option for these roasted sweet potatoes because they won't burn in the oven. We use parsley and thyme, but feel free to experiment with your favorite dried herbs, including oregano, rosemary, basil and dill.
• Spices: A simple combination of salt, pepper, garlic and onion powder provides a perfectly flavorful base for these potatoes. If you'd like to spice these up a bit more, try adding chili powder, paprika (smoked or sweet), a pinch of cayenne, etc.

Instructions

(1) Peel and cube sweet potatoes. Add to a large bowl and cover with cold water. Soak at room temperature for 30 minutes. Drain and rinse to remove excess starch, then pat dry with a clean towel.

(2) In a small bowl, stir together cornstarch, salt, garlic powder, onion powder, pepper, and dried herbs.

(3) Transfer potatoes to a large mixing bowl. Toss in oil, then toss in the dry spice mixture until evenly coated. Transfer to a baking sheet lined with parchment paper.

(4) Roast potatoes for 40-45 minutes, stirring every 10 minutes to ensure even cooking. Remove from oven when potatoes are fork tender and browned on the exterior.

Tips and FAQs

• Soaking in water is optional, but encouraged: Soaking potatoes in water removes excess starch, which can prevent potatoes from cooking evenly and getting crispy. Cold water is best - don't use hot water, which will react with the starch and make it harder to separate from the potatoes. If you don't have the time for this step, it's okay to skip it. But if you do have time, we definitely recommend!
• Don't skip the cornstarch: This is essential for making these potatoes crispy! If you have a corn allergy, you can use arrowroot starch instead.
• Storage: Let them cool thoroughly (to prevent condensation) and then store in an airtight container in the fridge and use within 3-5 days. Reheat in the oven for best results.
• How to serve these potatoes:
  • In a grain bowl
  • In a salad
  • As a side dish for a protein of choice
  • In a breakfast bowl
  • In a burrito or tacos
  • Meal prep as an easy starch side dish
• Switch it up: The base of this recipe also works well with regular russet or yellow potatoes, or even squash (like butternut, acorn or delicata). You can also try experimenting with your favorite dried herbs and spices.

Other Potato Recipes to Enjoy

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