These roasted sweet potato cubes come out crispy around the edges and tender in the middle with just a little olive oil and 30 minutes in a 400F oven. They’re an easy side I make for everything from chicken to salads and bowls.
Oven-Roasted Cubed Sweet Potatoes
I roast vegetables constantly, and sweet potatoes are one of the easiest to get right once you know two things: the size of the cubes changes the texture, and they need room on the pan. I usually cut them into 1-inch cubes for a tender middle with browned edges, but when I want them crispier, especially for breakfast, I cut them closer to ½ to ¾ inch. Either way, don’t crowd the pan or they’ll steam instead of roast.
Ingredients
You only need sweet potatoes, olive oil, and salt for basic roasted sweet potato cubes. The oil helps the outside brown and crisp while the salt brings out their natural sweetness. From there, I usually add my roasted vegetable seasoning, but taco seasoning, garlic powder with black pepper, or cinnamon and salt all work depending on what I’m serving them with.
How to Roast Cubed Sweet Potatoes
- Cube the sweet potatoes
Scrub and dry the potatoes; peeling is optional. Cut them into even cubes so they cook at the same rate. I use 1-inch cubes for tender centers with browned edges or ½ to ¾-inch cubes when I want them crispier. To make cutting easier, slice a thin piece lengthwise from one side first so the potato sits flat on your cutting board.
- Season
Toss the cubes with olive oil, salt, and your seasonings until evenly coated. - Spread them out
Arrange the cubes in a single layer with some room between them. If they’re crowded together, they’ll steam instead of brown. - Roast
Roast at 400F for about 30 minutes, tossing halfway through, until browned around the edges and fork-tender inside.
How Long to Bake Sweet Potato Cubes
At 400F, 1-inch sweet potato cubes take about 30 minutes to roast. Smaller ½ to ¾-inch cubes may cook a little faster, so start checking them around 25 minutes. They’re done when the centers are easily pierced with a fork, and the edges are browned.
This chart has the cook times for 1-inch cubed sweet potatoes at different temperatures.
| Oven Temp | Time |
|---|---|
| 350F | 40 minutes |
| 375F | 35 minutes |
| 400F | 30 minutes |
| 425F | 25 minutes |
Laura’s Tips for Roasted Sweet Potato Cubes
No. Although peeling them does give your sweet potato cubes an even texture. If you choose to keep the skin on, scrub the potatoes well and dry them before cubing them.
No. There’s no need to boil them first. The oven will cook the centers while browning the outside, and skipping the boiling step saves time and dishes. If you’re short on time, try air-frying the sweet potato cubes instead.
A few things can keep them from getting crispy: cutting the cubes too large, crowding the pan, or not using enough oil. For crispier cubes, I cut them ½ to ¾ inch, lightly coat them in oil, give them room on the baking sheet, and toss them halfway through roasting.
Yes. Toss them halfway through baking so more than one side has a chance to brown. If you don’t, you’ll get nicely browned bottoms but softer tops and sides.
I line my baking sheet with parchment paper because it keeps the sweet potatoes from sticking and makes cleanup easier. You still need oil to help the potatoes brown. If you want to skip the parchment, you’ll need to grease the sheet pan generously first (expect a few pieces to stick, even if you toss them mid cooking).
At 400F, I often roast other vegetables alongside sweet potatoes. Brussels sprouts take about 30 to 35 minutes, red cabbage and beets about 25 minutes, and broccoli or cauliflower about 20 to 25 minutes. Keep the vegetables grouped separately on the sheet pan so you can remove anything that finishes before the sweet potatoes.
Yes. Since the sweet potato cubes roast at 400F for about 30 minutes, you can cook a protein on the same sheet pan as long as its cook time is similar. Chicken thighs and smoked chicken sausage work especially well. For quicker-cooking proteins like salmon, add them to the pan later so everything finishes around the same time. Always cook meat to its proper internal temperature rather than relying on the sweet potatoes’ cook time.
What to Serve with Roasted Cubed Sweet Potatoes
Once they're out of the oven, add them over a winter salad, alongside pan-seared chicken breasts, paired with a frittata, or eggs over easy for breakfast. They’re also perfect for making a savory sweet potato breakfast hash.
Crispy Roasted Cubed Sweet Potatoes
Watch how it’s made:
Ingredients
- 3 medium sweet potatoes
- 1 ½ tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon roasted veggie seasoning
Instructions
Prep:
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Wash, dry, and peel the sweet potatoes. Then, cut them into even 1-inch cubes.
Season:
- Place the sweet potato cubes on the baking sheet. Drizzle with olive oil and season with salt and roasted vegetable seasoning. Toss to coat well, then spread into a single layer, leaving some space between the cubes. If you're roasting extra and your pan looks crowded, divide the sweet potatoes into two sheet pans and swap oven positions halfway through cooking for best ressults.
Bake:
- Bake for 30 minutes, tossing the sweet potatoes with a spatula halfway through, until the centers are fork-tender and the edges are browned and caramelized. Smaller cubes may be ready a few minutes sooner.
- Remove from the oven and serve.
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Carla says
these roasted sweet potatoes are crispy perfeciton