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Perfectly caramelized on the outside and tender on the inside, these roasted sweet potato cubes are a simple, healthy, and versatile side dish. Seasoned with smoked paprika and garlic, they're ready in under 40 minutes and pair beautifully with almost any main course.
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
Peel the sweet potatoes and chop them into uniform 1-inch cubes. Pat the cubes completely dry with a paper towel. This step is crucial for achieving a crispy exterior.
In a small bowl, whisk together the cornstarch (if using), smoked paprika, garlic powder, salt, and black pepper. This prevents the cornstarch from clumping.
Place the dried sweet potato cubes in a large bowl. Drizzle with olive oil and toss until every piece is lightly and evenly coated. Sprinkle the prepared spice mixture over the potatoes and toss again until well-seasoned.
Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. Ensure there is space between the pieces; do not overcrowd the pan. Use two baking sheets if necessary.
Roast for 20-25 minutes, flipping the potatoes halfway through the cooking time. They are done when the edges are caramelized and crispy, and the insides are fork-tender.
Remove from the oven. Garnish with freshly chopped parsley and serve immediately for the best texture.
Perfectly caramelized on the outside and tender on the inside, these roasted sweet potato cubes are a simple, healthy, and versatile side dish. Seasoned with smoked paprika and garlic, they're ready in under 40 minutes and pair beautifully with almost any main course.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 271.03 calories per serving with 3.92g of protein, it's a beginner-friendly recipe perfect for side or snack or appetizer.
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Add 1/4 teaspoon of cayenne pepper with the other spices and drizzle with 1 tablespoon of maple syrup before serving.
Replace the smoked paprika with 1 teaspoon of dried rosemary and 1/2 teaspoon of dried thyme for a more savory, earthy flavor.
Toss the roasted potatoes with 1/4 cup of grated Parmesan cheese immediately after taking them out of the oven.
Squeeze the juice of half a lime over the potatoes and add a pinch of chili powder before serving for a bright, tangy kick.
Sweet potatoes are one of the best natural sources of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for healthy vision, immune function, and skin health.
Packed with both soluble and insoluble fiber, sweet potatoes aid in digestion, promote a healthy gut microbiome, and can help with blood sugar regulation.
The high concentration of Vitamin A and Vitamin C in sweet potatoes acts as a powerful antioxidant duo, helping to strengthen the immune system and protect the body from free radicals.
The potassium and fiber content in sweet potatoes contribute to heart health by helping to manage blood pressure and cholesterol levels.
A single serving of these roasted sweet potatoes (approximately 1 cup) contains about 180-220 calories, depending on the exact size of the potatoes and amount of oil used.
Yes, they are very healthy. Sweet potatoes are an excellent source of fiber, vitamins A and C, and antioxidants. Roasting is a healthy cooking method that requires minimal oil, preserving most of the nutrients.
The most common reasons are overcrowding the pan (which steams them), not using a high enough oven temperature, or not drying the potato cubes thoroughly before adding oil and spices. Ensure they are in a single layer with space around them.
Absolutely! Prepare the potatoes as directed and cook in the air fryer at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until crispy and cooked through.
They are incredibly versatile and pair well with roasted chicken, grilled fish, steak, pork chops, or as part of a grain bowl or salad.
Yes, feel free to experiment! Cumin, chili powder, onion powder, dried rosemary, or thyme are all excellent additions or substitutions.
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