Roasted Sweet Potato Cubes
These Roasted Sweet Potato Cubes are diced sweet potatoes that bake in the oven perfectly crispy on the outside and tender and fluffy on the inside. They are the perfect easy side dish and naturally paleo, vegan, grain-free, gluten-free and Whole30 compliant.
Ingredients
- 3 pounds medium sweet potatoes , washed, scrubbed and dried
- 3 tablespoons avocado oil or olive oil
- 2 teaspoons fine grain sea salt
- ½ teaspoon cracked black pepper
- 1 teaspoon garlic powder
- ¾ teaspoon paprika
- 2 tablespoons fresh parsley , finely chopped, plus more for garnish
Instructions
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Cut the potatoes into 1”inch cubes.
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Preheat the oven to 400°F. Line a large baking sheet (or 2 as needed) with parchment paper or coat with oil. Set aside.
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Add the potatoes to a mixing bowl or the baking sheet. Drizzle with oil and toss well to coat. Season with salt, black pepper, garlic powder, onion powder along with your favorite herbs and toss until evenly coated.
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Spread the potatoes onto the prepared baking sheet in a single layer, (being careful not to overlap - working in batches as needed) and roast for 25 minutes, stirring the pan halfway through.
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After 25 minutes, toss again and lower the heat to 375F. Cook for another 10-15 minutes, or until crispy and fork tender.
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Remove from the oven, transfer to a bowl or serving platter and garnish with more fresh chopped herbs and freshly cracked black pepper/
Recipe Notes
How to Store
Store leftover potatoes in a well-covered, airtight container in the fridge. They’ll stay fresh for about 3-4 days.
How to freeze
Place the cooked potatoes on a large baking sheet and freeze for at least 20 minutes. Transfer to a large resealable freezer bag and store in the freezer for up to 3 months.
How to Reheat
When ready to reheat, place the frozen potatoes in the microwave, warming them up in the the oven at 350 F for 12 to 15 minutes or in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.