Crispy Roasted Sweet Potatoes

Here’s how to make the best crispy roasted sweet potatoes in under 30 minutes! With my secret ingredient, these sweet potatoes get beautifully crisp right in the oven. The perfect healthy side dish the whole family will love!

Prep: 10Cook: 30Total: 40 minutes
Servings: 4-6 1x


  • 2 lbs sweet potatoes (about 3 large potatoes), cut into ½-inch cubes
  • 1 teaspoon sea salt, plus more to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1 tablespoon arrowroot flour, optional for extra crispiness
  • 4 tablespoons extra virgin olive oil


  1. Prep: Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
  2. Mix: In a small dish, combine the sea salt, garlic powder, onion powder, paprika, and black pepper.
  3. Coat: Place the potato pieces in a large bowl. Add the arrowroot and toss the potatoes until evenly coated. Add the olive oil and mix until no more starch is visible and the pieces are evenly coated. Add the spice mixture and toss to coat.
  4. Bake: Transfer the sweet potatoes to the prepared baking pans and spread them ½ inch apart. Bake for 25-30 minutes, flipping halfway to ensure the potatoes cook evenly and become crispy.
  5. Serve: Season with an extra pinch of salt if desired. Enjoy!


  1. To cut the sweet potatoes, cut off the ends, then slice the potatoes into ½-inch slices. Cut each slice into ½-inch cubes. 
  2. I leave the skin on the potatoes because it’s easier and the potatoes crisp up better. If you don’t like the skin, just peel the potatoes before slicing. 
  3. Use two baking pans for this recipe so you have plenty of room for the potatoes to cook. If they’re crowded, you’ll get steamy and mushy potatoes. 
  4. While arrowroot isn’t necessary, it helps the potatoes dry out and crisp up. You can also use cornstarch for this.
© Coconuts & Kettlebells

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