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Simple roasted sweet potato cubes are flavor bombs coated in cheesy, spiced magic that’ll make them your new go-to.

Roasted sweet potato cubes in white glass bowl with gold spoon.

Sweet and Savory!

Have you ever roasted sweet potatoes? If you haven’t, we are hoping we can convince you to because they make the greatest side dish to any meal!

We first tried this recipe over a decade ago inspired by our recipe for Parmesan Potatoes that we’ve made for years. Since then we have become obsessed because they are so simple and so delicious and our a go-to side along with our Roasted Brussel Sprouts and Oven Roasted Vegetables.

Why We Love It:

  • Simple. This easy side dish takes just about 5 minutes to throw together and 20 minutes to bake.
  • Flavor. The combo of sweet and savory potatoes, plus the cheese and seasonings is out of this world!
  • Adaptable. Change this potato side dish based on the herbs and seasonings used. Make them more sweet or more savory!

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil – or avocado oil
  • ยผ cup grated Parmesan cheese
  • 2 teaspoons minced garlic
  • ยฝ teaspoon garlic salt
  • ยฝ teaspoon Italian seasoning to change the flavors try a combination of cumin, garlic powder, chili powder, black pepper, and paprika.
  • 2 sweet potatoes Red garnet and jewel are the most common types of orange-fleshed sweet potatoes sold in American grocery stores. Both work well in this recipe. Do not use yams.
  • dried parsley for topping

How to Roast sweet potato cubes

  1. PREP. Preheat the oven to 400ยฐF.
    • Line a baking sheet with foil and spray with nonstick cooking spray. Set aside.
  2. SEASON. Place 2 tablespoons butter, 1 tablespoon olive oil, ยผ cup Parmesan, 2 teaspoons minced garlic, ยฝ teaspoon garlic salt, and ยฝ teaspoon Italian seasoning in a large resealable plastic bag and mix well.
    • Peel and cut sweet potatoes into 1-inch cubes. Add to the bag and shake until well coated.
    • peeled and cut into 1-inch cubes
  3. BAKE. Place coated sweet potatoes on the prepared baking sheet and spread out evenly. Bake for 18โ€“22 minutes until fork tender.
    • To make them even more crispy, flip halfway through and broil for the last minute or two.
    • Serve warm, sprinkled with dried parsley, if desired.

Serve these flavorful potatoes on salads, in burritos with black beans, or grain bowls with rice, quinoa, or farro.

Roasted sweet potato cubes in white bowl.

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4.97 from 128 votes

Roasted Sweet Potato Cubes

By: Lil’ Luna
Simple roasted sweet potato cubes are flavor bombs coated in cheesy, spiced magic that'll make them your new go-to.
Servings: 6
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients 

  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • ยผ cup grated Parmesan cheese
  • 2 teaspoons minced garlic
  • ยฝ teaspoon garlic salt
  • ยฝ teaspoon Italian seasoning
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • dried parsley, for topping

Instructions 

  • Preheat the oven to 400ยฐF.
  • Line a baking sheet with foil and spray with nonstick cooking spray. Set aside.
  • Place butter, oil, Parmesan, garlic, garlic salt and Italian seasoning in a large resealable plastic bag and mix well.
  • Add sweet potatoes and shake until well coated.
  • Place coated sweet potatoes on the prepared baking sheet and spread out evenly. Bake for 18โ€“22 minutes.
  • Serve warm, sprinkled with dried parsley, if desired.

Video

Notes

Crispy Sweet Potato Cubes: These cubes end up soft and with just a little bit of crispness. To make them extra crispy, be sure to flip cubes halfway through and broil for the last minute or two of cooking time.

Nutrition

Serving: 1g, Calories: 138kcal, Carbohydrates: 16g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 309mg, Potassium: 269mg, Fiber: 2g, Sugar: 3g, Vitamin A: 10843IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

  • Since the recipe only calls for 2 potatoes, take note of that when doubling, tripling, or even quadrupling. Use this guide:
    • 2 people: 2 potatoes
    • 5 people: 3-4 potatoes
    • 10 people: 8 potatoes
    • 15 people: 10-11 potatoes
    • 20 people: 15-16 potatoes
  • SWEET VERSION. Instead of parmesan cheese and savory spices, toss the cubes in maple syrup or honey, and cinnamon.
  • WEDGES. Cut wedges instead of chunks. Line a sheet pan with parchment paper and bake them at 425ยฐF for 30-35 minutes, flipping halfway.
  • Store the cooled leftovers in an airtight container in the refrigerator for 3-4 days.
    • Reheat them in the microwave, or put them back in the oven for 10 minutes to get them crispy again.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.97 from 128 votes (73 ratings without comment)

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164 Comments

  1. Debra Donnelly says:

    I am confused about the amount of potatoes to use. The recipe says serves 6, and to use 2 potatoes, but in another area it says this:
    Since the recipe only calls for 2 potatoes, take note of that when doubling, tripling or even quadrupling. Here is a guide to help with that knowing that 2 potatoes serves 2-3 people

    2 people โ€“ 2 potatoes
    5 people โ€“ 3-4 potatoes
    10 people โ€“ 8 potatoes
    15 people โ€“ 10-11 potatoes
    20 people โ€“ 15-16 potatoes

    When I go to the print version for 12 servings, it says to use 4 potatoes.
    I am cooking for 8 people, and thought I’d use 12 serving measurements from the “print” version
    Are the measurments accurate? It doesn’t seem to be as far as amount of potatoes