Name: Roasted Sweet Potato Cubes
Ingredients: 3 large sweet potatoes (about 2.5 lbs/1.13 kg), peeled and cut into ¾-inch cubes; 3 tablespoons olive oil or avocado oil; 1½ teaspoons garlic powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ¾ teaspoon sea salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for heat); Fresh herbs for garnish (optional): chopped parsley or cilantro

Description

Golden-brown edges, fluffy tender centers, and a caramelized sweetness that makes every bite irresistible—Roasted Sweet Potato Cubes are the ultimate side dish that transforms humble ingredients into something extraordinary. These perfectly seasoned cubes deliver restaurant-quality results with minimal effort, creating a versatile accompaniment that pairs beautifully with everything from weeknight dinners to holiday feasts.

Ingredients

Scale

3 large sweet potatoes (about 2.5 lbs/1.13 kg), peeled and cut into ¾-inch cubes
3 tablespoons olive oil or avocado oil
1½ teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
¾ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
Fresh herbs for garnish (optional): chopped parsley or cilantro

Instructions

Preheat your oven to 425°F (220°C) and line one or two large baking sheets with parchment paper or lightly grease them with oil. Wash and peel the sweet potatoes, then cut them into uniform ¾-inch cubes. Pat the cubes dry with paper towels to remove excess moisture.
Transfer the dried sweet potato cubes to a large mixing bowl. Drizzle with olive oil and add garlic powder, smoked paprika, cumin, salt, black pepper, and cayenne if using. Use your hands or a large spoon to toss everything together, ensuring each cube is evenly coated with oil and seasonings.
Spread the seasoned cubes across your prepared baking sheet in a single layer, leaving at least ½ inch of space between pieces. If they don’t all fit comfortably, use a second baking sheet rather than crowding. Position the baking sheet on the middle rack of your preheated oven.
Roast for 15-20 minutes without disturbing the cubes, allowing the bottoms to develop a deep golden crust. After this initial roasting period, remove the pan from the oven and use a metal spatula to flip the cubes, exposing the unbrowned sides. Return to the oven and continue roasting for another 15-20 minutes.
Your cubes are ready when they’re golden brown on multiple sides, fork-tender inside, and sporting crispy edges. For extra caramelization, broil for the final 2-3 minutes while watching closely. Remove from the oven, taste, and adjust seasoning if needed. Garnish with fresh herbs if desired and serve immediately.

Notes

Cut sweet potatoes into uniform ¾-inch cubes for even cooking. Inconsistent sizing leads to some pieces burning while others remain undercooked.
Don’t overcrowd the pan. Spread cubes in a single layer with space between each piece, using two baking sheets if necessary. Overcrowding causes steaming instead of roasting.
Pat cubes dry before seasoning to remove excess moisture, which helps achieve maximum crispiness.
For a sweet and spicy variation, toss roasted cubes with 2 tablespoons maple syrup, ½ teaspoon cinnamon, and a pinch of cayenne during the last 5 minutes of roasting.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 400°F oven for 8-10 minutes to restore crispiness.