This post may contain affiliate links. Please read our disclosure policy.
Baked Sweet Potato Cubes – these oven roasted sweet potatoes are easy to make, flavorful and have a tasty Parmesan cheese and spices coating making them our new favorite side dish.
If you love baked sweet potato cubes that are roasted, you’ll also love these other roasted veggies, including: roasted brussel sprouts, roasted broccoli and our medley of roasted veggies.
Oven Roasted Sweet Potato cubes
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!
Roasting sweet potatoes is easier than you think. We will show you how easy it is to do with today’s recipe for Baked Sweet Potato Cubes. It was inspired by our recipe for Baked Parmesan Potatoes that we’ve made for years.
We tried the recipe using sweet potatoes and fell in love with the combo of sweet and savory the potatoes and seasonings provide. The best part about these oven roasted sweet potatoes is that it’s super simple. It took just about 5 minutes to throw together and then we had to bake them for about 20 minutes.
They were so good and were literally gone in minutes!
How to roast sweet potato cubes
To make these roasted sweet potato cubes, you’ll begin by preheating your oven to 400 degrees.
CUBE + SEASON. From there, peel and cube the sweet potatoes into 1-inch cubes. Set these aside and combine the garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a Ziploc bag and mix well.
TOSS. Toss the potatoes in the bag until they are well coated. Place on a foil-lined cookie sheet that has been greased.
BAKE. Spread the sweet potatoes on the cookie sheet and bake for about 20 minutes. Sprinkle with dried parsley, if desired. Easy and delicious!
baked Sweet Potato cubes Tips + Tricks
We love serving these cubes as is, but for even added flavor like to add:
- chopped parsley
- Shaved Parmesan
- chives/green onions
How to make crispy sweet potato cubes? These cubes end up soft and a tid crispy but to make them even more crispy, be sure to flip half way through and broil for the last minute or two.
Can you reheat sweet potato cubes? Just store in an air-tight container in the fridge for 2-3 days and reheat in the microwave or back in the oven for 10 minutes to get them crispy again.
These Parmesan sweet potatoes are great for the holidays. 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
We hope you enjoy these roasted sweet potato cubes as much as we did! They will be a great addition at any meal or holiday dinner. And they can be easily changed up based on the seasonings you use, so let us know if you try other variations so we can share them here!
For more roasted veggie side dishes, try:
For more sweet potato recipes, check out:
- Candied Sweet Potatoes
- Mashed Sweet Potatoes
- Twice Baked Sweet Potatoes
- Sweet Potato Soup
- Stuffed Sweet Potatoes
Roasted Sweet Potato Cubes Recipe
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.
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!