Are these sweet potatoes crispy?

They're not crispy in a French fry way, but the edges do get lightly crisped compared to their softer centers, which is a delightful contrast. If you want to make them crispier, you can bake directly on an unlined sheet pan, or try them on a convection setting in the oven. Note, the convection setting will cook the sweet potatoes more quickly, and sometimes the edges can get browned too fast. To combat this, watch carefully, stir halfway through, and note that you may only need to roast them for 20-22 minutes.

Can you freeze roasted sweet potatoes?

Yep! Allow them to cool completely first, then transfer them to an airtight container or zip top bag. Store them in your freezer for up to three months, thawing in the fridge when you're ready to eat. Reheat in an air fryer or oven for the best re-crisping, otherwise the microwave works in a pinch.

How do I store leftovers or make ahead?

Store cooled roasted sweet potato cubes in an airtight container in the fridge for up to five days. Reheat as suggested above when you're ready to eat!

Comforting Oven Roasted Sweet Potatoes (Easy Recipe!)

Name: Comforting Oven Roasted Sweet Potatoes (Easy Recipe!)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large sweet potatoes (about 2 pounds), scrubbed clean; 1 tablespoon extra virgin olive oil; Scant 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

Easy roasted sweet potatoes that come together in 30 minutes using your oven! These are perfect as a simple side dish that the whole family will love, or a sweet and comforting add-in to your favorite salad, bowls, or tacos.

Ingredients

Scale

2 large sweet potatoes (about 2 pounds), scrubbed clean
1 tablespoon extra virgin olive oil
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat & cube. Preheat your oven to 400 degrees and optionally line sheet pan with parchment paper or a silicone baking mat. Cut the ends off the sweet potatoes and discard, then cut sweet potato into approximately 1-inch cubes. I like to cut them into medallions first, the cube.
Season. Transfer the sweet potato cubes to a larger bowl and season with olive oil, salt, and pepper, If you're adding other seasoning variations, you can do so now. Toss to coat.
Roast. Transfer the seasoned cubes to your prepared baking sheet, ensuring they are in a single layer with a little bit of space among them. Roast for 25-30 minutes, optionally stirring and flipping some pieces at minute 20. Check for doneness around minutes 25-30. Sweet potatoes are done when they are golden brown, fragrant, and can be easily pierced with a fork. Serve as a simple side or add-in to salads, tacos, or bowls!

Notes

Convection oven. If you have a convection setting on your oven that you'd prefer to use, make sure to watch closely as the sweet potatoes will brown faster, so they may be done earlier than 25 minutes. I did not use my oven's convection setting for this recipe and typically don't.
Storage & freezing. Allow sweet potatoes to cool completely, then transfer them to an airtight storage container or zip top bag (I prefer the silicone reusable ones!). Place in the freezer for up to three months or fridge for up to five days. Reheat in the oven, air fryer, or microwave.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Oven Roast
Cuisine: American

Nutrition

Serving Size: 1/5 recipe
Calories: 180
Sugar: 7.6 g
Sodium: 332.4 mg
Fat: 2.9 g
Carbohydrates: 36.6 g
Fiber: 5.5 g
Protein: 2.9 g
Cholesterol: 0 mg