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Crispy Roasted Sweet Potatoes

Crispy roasted sweet potatoes are tossed with olive oil, cornstarch, and smoked paprika, then roasted on a preheated baking sheet. They turn browned and crisp at the edges while staying tender inside.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp smoked paprika

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Set a large, heavy rimmed baking sheet (about 18x13 inches) on the center rack.
  3. In a large bowl, toss the sweet potatoes with the olive oil until evenly coated.
  4. Sprinkle in the cornstarch, salt, pepper, and smoked paprika and toss until no dry patches remain.
  5. Carefully spread the potatoes in a single layer on the hot baking sheet, placing cut sides down where possible.
  6. Roast for 15 minutes.
  7. Turn the potatoes.
  8. Roast for 10 to 15 minutes more, until browned and crisp at the edges and tender when pierced with a fork.

Notes

For the crispiest edges, place the cut sides down where possible and avoid crowding the pan. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can soften. Avocado oil can replace olive oil if desired.