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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.
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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
  • 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

  1. PREP. Preheat the oven to 400°F.
    • Line a baking sheet with foil and spray with nonstick cooking spray. Set aside.
  2. 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
  3. 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.

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
  • 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

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 425°F 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 I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” 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. Kelsey says:

    Go to sweet potato recipe. It’s sooo good and you can’t go wrong adding extra garlic and butter

    1. Kristyn Merkley says:

      Glad you like it! Thank you so much for trying it!

  2. Amanda says:

    Going to try these tomorrow for a family dinner. If using 6 potatoes, do you think I would have to bake longer? I’m terrible with cooking and have no idea!

    1. Kristyn Merkley says:

      You probably will or you can spread it out over a bigger sheet pan & it might be the same time. You may want to double up or even triple the ingredients, since you have more potatoes. Just keep checking on the potatoes & you’ll know when they are done. 🙂 Good luck!

  3. Kaniele says:

    Yum! Can’t have cheese but will definitely try this! Thank you for sharing!

    1. Kristyn Merkley says:

      You are so welcome!! Glad to share! Let me know what you think 🙂

  4. Christin says:

    How would you suggest I reheat these? I want to make them for Thanksgiving but they will need to be reheated before eating.

    1. Kristyn Merkley says:

      I’m not sure how you’d want to reheat these. I usually bake them when I know we’ll be eating them. You could keep them in the oven on a low temp. That would be my only suggestion. I don’t think the microwave would work. They might just get soggy. Good luck!

  5. Carol says:

    Hi Kristyn,
    I just made the sweet potato recipe. It was absolutely delicious, thanks for sharing.

    1. Kristyn Merkley says:

      Oh, I am so glad you liked them! Thank you so much for letting me know!

  6. Michelle says:

    Made these this morning before I went to work. Oh. My. Goodness! This will be added to my regular day. These are so good!! Thank you for the amazing recipe!!

    1. Lil' Luna says:

      You are so welcome!! Thank you so much!! I am so glad you liked them!

  7. chloe says:

    I found this recipe and now I can’t stop making it! There are delicious!

    1. Lil' Luna says:

      LOL!! I’m glad 🙂 Thanks so much!

  8. Alisha says:

    I made these and they were delicious! However, they took way longer than 22 minutes. I was disappointed because they weren’t ready when the rest of my dinner was.

    1. Lil' Luna says:

      I am sorry they took longer, but I’m glad you liked them. I know all ovens are different & cooking times may be different. Mine is super hot, so I know things don’t cook as long as recipes suggest. Thank you for trying them!

  9. Judy Weaver says:

    5 stars
    These are amazing. I made this and baked sweet potatoes and Brussel sprouts together.. yum. I also gave the sweet potatoe peelings to my dog and he loved them. Usually I don’t peel sweet potatoes as I eat the skin too, but for this recipie I peeled and doggie was happy.

    1. Lil' Luna says:

      Haha..glad he liked them! Thank you for stopping by and for sharing!

  10. Karen says:

    5 stars
    These sweet potatoes have become a family favorite. I’ve also taken it to several potlucks and it’s always a winner. I live in the south so most people around here think sweet potatoes can only be baked or candied. Thanks for expanding my horizons.

    1. Lil' Luna says:

      LOL..you are so welcome!! Thank you for giving them a try!! So glad they are a favorite!