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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.
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.
These came out so tender and delicious. Thank you for the recipe. I’ll be adding this to my cookbook for sure!!
You’re welcome! So glad you enjoyed the recipe!
Delicious!!
I soaked the unpeeled potatoes for 20 minutes in cool water (after cubing) and then pat dry/ allowed them to dry before coating. I also used cast iron pans instead of a foil lined baking sheet. I added a sprinkle of olive oil to the pans before adding the coated sweet potatoes. (That was probably excessive as the pans were overly oily after cooking.) The pan that in which I spaced the potatoes turned out crispy and delicious. The pan which I crowded was delicious, but did not have the crispy outer. I cannot wait to try these again!
Thank you for your recipe!
Thanks so much for sharing what you did. I’m so glad this recipe turned out tasty for you! I do love the crispy outer on the potatoes as well. 🙂
So delicious!!!
Thank you!!
Hey Kristyn, I was looking for an Italian “flavor” for sweet potatoes to go with a pork medallion & spinach recipe I was making. This was just the thing I was looking for! Thanks – It turned out great and complemented the protein exactly as I was hoping. Perfect! Just a thought for your readers though, the nutrition info that you have posted with the recipe is for the entire dish. It can put some of us who watch this type of info off from even trying the recipe. My count is somewhere about 115 cals for one serving…whew 🙂
Thank you for your sweet words! And thank you for the note on the nutrition information. We’ll update that. Thanks!
I made this last week and am making again today. The first time I did equal parts sweet potato and yams, just for color difference. My boyfriend RAVED about this recipe, and that’s saying something bc he really isn’t a yam or sweet potato fan. Good job you!
Awe, thank you so much for sharing that!! Tell him, thank you!
Such an enormous amount of sodium in this recipe! There is enough sodium in the cheese itself so I couldn’t justify using garlic salt. Garlic powder is just fine. Otherwise, it’s a great recipe.
Thank you for trying it!
These look amazing and will be sure to try…thankyou! Wondering why the need to mix in a baggie though?, can do the same thing in a bowl and skip another plastic bag in the garbage…
Yes, you can totally mix in a bowl 🙂 Enjoy!!
Wow wow wow! I followed the recipe exactly, other than I had (and used) both yams AND sweet potatoes. They cooked at a similar rate and I liked the color differentiation of white and orange. This was just incredibly delicious. Pretty much the only way I’m going to be cooking these tubers from here on out. Why mess with perfect? My boyfriend just devoured most of them. A few things:
1). You can chop up the potatoes or yams, mix up the Parmesan butter coating up to a day or two before the BIG DAY.
2). It took about 10-15 minutes longer in my crowded oven for these to cook, so beware if you are making this as a side dish at thanksgiving.
That being said, everyone voted for their favorite side, and this one was the clear winner!
Woohoo!! Glad it was the winner! Thank you!
I would share a picture, but the disappeared SO fast!! Excellent!!!!
That’s what I love to hear! Thank you so much!
These sweet potatoes are our new favorite side dish. I never thought about adding parm to sweet potatoes, but these are so good!