This post may contain affiliate links. Please read our disclosure policy.
Simple roasted sweet potato cubes are flavor bombs coated in cheesy, spiced magic that’ll make them your new go-to.
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
PREP TIME: 10 minutes
COOK TIME: 20 minutes
- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil – or avocado oil
- ¼ cup grated Parmesan cheese
- 2 teaspoons minced 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. Do not use yams.
- dried parsley for topping
How to Roast 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 2 tablespoons butter, 1 tablespoon olive oil, ¼ cup Parmesan, 2 teaspoons minced garlic, ½ teaspoon garlic salt, and ½ 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
- 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.
Complete The Meal
Main Dish
Desserts
More Sweet Potato Sides
Baked Sweet Potato Fries
1 hr 40 mins
Twice Baked Sweet Potatoes
1 hr 25 mins
Mashed Sweet Potatoes
55 mins
More Collections
Roasted Sweet Potato Cubes
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
- dried parsley, for topping
Instructions
- Preheat the oven to 400°F.
- 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 18–22 minutes.
- Serve warm, sprinkled with dried parsley, if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How Much to Make?
- 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
BEST VARIATIONS?
- 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 425°F for 30-35 minutes, flipping halfway.
How to Store Leftover Roasted Sweet Potato Cubes?
- 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.
Will be making these tonight!! These look fantastic!!
A nice change from the tradiTional veggie. A very tasty dish.
I have made this with butternut pumpkin (Im from West Australia we call them pumpkin not squash????) and they are perfect as well. But the sweet potatoe were not bad either…thanks
I too have just developed a taste for sweet potatoes as an adult. I made these the other night and thought they were amazing. Thanks!
Thank you for trying them! Glad, I’m not the only one!
These are DELISH! And so easy. Do you have the nutritional information?
Thank you so much for sharing????
I don’t, I’m sorry! But, they are delish!! Thank you!
Do you know the nutrition info for these? ????
Wondering the same thing ????
I was wondering the same thing.
These are amazing!
Thanks so much!!! They are 🙂
Just made these! Love them. Will make them again soon!
Yay!! Happy to hear that! Thank you for sharing!!
Fantastic. These are delicious. Loved them.
Yay 🙂 I love those!! Thanks so much for letting me know!!
This was delicious! Definitely saving this recipe. Thanks! Finally, a quick and delicious way to serve sweet potatoes!
You are welcome!! Thanks for giving it a try and letting me know what you think!!
I made this last night! DELICIOUS! Would you mind if I posted some of you pictures and a link to this recipe on my blog?