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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 these roasted sweet potato cubes over a decade ago, inspired by our recipe for Parmesan Potatoes that we’ve always made.
Since then, we have become OBSESSED and whip them up on the regular! They take about 5 minutes to prep and 20 to bake. They are so simple and so delicious, and our go-to side along with our Roasted Brussel Sprouts and Oven Roasted Vegetables.
Why we think you’ll 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 sweeter or more savory!
Roasted Sweet Potato Cubes Ingredients and Substitutions
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil – or avocado oil
- ¼ cup grated Parmesan cheese
- 2 teaspoons minced garlic – about cloves of garlic, How to Mince Garlic
- ½ teaspoon garlic salt
- ½ 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.
- dried parsley for topping
How to Make Roasted Sweet Potato Cubes
- PREP. Preheat the oven to 400°F.
- Line a baking sheet with foil and spray with nonstick cooking spray. Set aside.
- SEASON. Place butter, olive oil, Parmesan, minced garlic, garlic salt, and 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.
- BAKE. Place coated sweet potatoes on the prepared baking sheet and spread out evenly. Bake for 18–22 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.
Kristyn’s Recipe Tips
- Be sure to cut even cubes so everything is roasted at the same rate.
- Don’t overcrowd the pan. If you double or triple the recipe, make sure the pan is large enough or bake in batches.
- To make them extra crispy, flip the cubes halfway through and broil for the last minute or two of cooking time.
Air Fryer Directions
- Preheat the air fryer to 400°F.
- Working in batches, air fry for 6-8 minutes, flip, and fry for another 6-8 minutes.
- Do not over-crowd the air fryer basket, or the potatoes will steam instead of roast.
Roasted Sweet Potato Cubes
Simple roasted sweet potato cubes are flavor bombs coated in cheesy, spiced magic that'll make them your new go-to.
Ingredients
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- ¼ cup grated Parmesan cheese
- 2 teaspoons minced garlic
- ½ teaspoon garlic salt
- ½ teaspoon Italian seasoning
- 2 sweet potatoes, peeled and cut into 1-inch cubes
Topping
- dried parsley, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminium 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. 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 18-22 minutes.
- Serve warm, sprinkled with parsley.
Video
Notes
Recipe Tips.
- Be sure to cut even cubes so everything is roasted at the same rate.
- Don’t overcrowd the pan. If you double or triple the recipe, make sure the pan is large enough or bake in batches.
- To make them extra crispy, flip the 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
How to store?
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze them for 1-2 months. Reheat in a 400°F oven for 10-15 minutes, or heat more quickly using the microwave.
Complete The Meal
Main Dish
Easy Baked Salmon
40 mins
Slow Cooker Roast Chicken
4 hrs 5 mins
Parmesan Crusted Pork Chops
40 mins
Roast Turkey
3 hrs 20 mins
Desserts
How to make Creme Brûlée
50 mins
Apple Pie Recipe
3 hrs 45 mins
Easy Chocolate Cake Recipe
50 mins
Homemade Pumpkin Pie
1 hr 5 mins
Sweet Potato Sides
Baked Sweet Potato Fries
1 hr 40 mins
Candied Sweet Potatoes
18 mins
Twice Baked Sweet Potatoes
1 hr 25 mins
Mashed Sweet Potatoes
55 mins
Collections
This recipe was originally published October 2015.
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 – 2 potatoes
5 people – 3-4 potatoes
10 people – 8 potatoes
15 people – 10-11 potatoes
20 people – 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