Name: Roasted Sweet Potato Cubes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 sweet potatoes; 1 tbsp olive oil; 1 tsp salt & pepper; 1 tsp garlic powder

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Easy to make and goes great in meal preps, salads, or as a side dish, this is how I make my simple Roasted Sweet Potato Cubes!

Crispy Roasted Sweet Potato Cubes

Roasted Sweet Potato Cubes are so versatile when it comes to meal planning. They go with almost everything as roasted sweet potatoes works well with meal prepping or as a side dish. It only takes a couple minutes to prepped and they’re so delicious!

Sweet potatoes are full of potassium and fibre in addition to be low in fat and calories. Sweet potatoes also provide you with pretty much your daily dose of vitamin A as well! Sweet potatoes are definitely something you’re going to want to be a part of your meal prep.

Looking for a sweet potato side dish? Check out this Sweet Potato, Bacon, and Almonds side for your next dinner gathering.

What You Need To Make Roasted Sweet Potatoes

sweet potatoes
olive oil
salt & pepper
garlic powder

While sweet potatoes go well with cinnamon and nutmeg, I prefer a savoury option with salt & pepper & garlic powder. I find that savoury sweet potatoes pairs better with more dishes than cinnamon/nutmeg.

How To Make Crispy Roasted Sweet Potato Cubes

Heat oven to 400F.
Scrub and clean the skin of the sweet potatoes.
Cut the sweet potato lengthwise in half. Then cut each half into thirds, lengthwise. Once you have the long pieces, cut them into approximately 1 to 1.5 inch cubes.
In a sheet pan, mix your sweet potato cubes with olive oil, salt and pepper, and garlic powder.
Roast for 25-30 minutes, give it a shake half way through.
To make the sweet potatoes even more crispy, broil for 2-3 minutes.

Tips on Making The Perfect Roasted Sweet Potatoes

I was using my small oven for this batch of sweet potatoes. Because of its size, I only put 1 sweet potatoes’ worth of cubes at once as you want to avoid overcrowding the pan with sweet potatoes and cause it to steam and not roast. In my regular oven, I can make at least 2 sweet potatoes’ worth of cubes as my sheet pan is larger.
Store in an airtight container in the fridge for up to 5 days.
I skip peeling the skin – it gets nice and crispy in the oven and I love it. It also saves a ton of time by skipping peeling.

Ways To Eat Roasted Sweet Potatoes

in a buddha bowl
in a breakfast hash
with Peri Peri Chicken
Creamy Avocado Hummus with Roasted Chickpeas and Sweet Potato on Mini Pitas