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    Home » Side Dishes » Oven Roasted Sweet Potato Cubes

    Published: Nov 6, 2019 · Modified: Dec 28, 2020 by Anna · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Oven Roasted Sweet Potato Cubes

    Jump to Recipe Jump to Video Print Recipe

    These crispy Oven Roasted Sweet Potato Cubes have a caramelized exterior while staying light and and fluffy on the inside. They are a delicious, 4-ingredient side dish recipe for nearly any occasion from a weeknight meal to your Thanksgiving table.

    Dark sheet pan filled with roasted sweet potatoes and onions. Silver spoon lifting potatoes from pan. this recipe

    If you’re like me, you’re always on the hunt for easy, versatile side dish recipes.

    Salads are great, but sometimes you crave something a little more substantial but not heavy. Oh, and it needs to be quick to pull together.

    Enter these oven Roasted Sweet Potatoes and Onions with fresh rosemary. This recipe ticks all the boxes for great side dishes - seasonal, simple and flavorful. Plus cooler autumn evenings are perfect for roasting ALL.THE.VEG.

    Jump to:
    • Why this recipe works
    • Ingredients
    • Instructions
    • FAQs
    • Recipe variations
    • Expert tips for making perfectly roasted sweet potato cubes
    • More potato recipes
    • Recipe

    Why this recipe works

    ➤ It's simple: With only four ingredients (plus salt and pepper), you'll have a delicious side dish on the table in no time.

    ➤ It's flavorful: Roasting potatoes at high heat brings out their natural sugars. The result is a crispy exterior and a pillowy soft interior that is absolutely irresistible!

    ➤ It's seasonal: Cooler fall evenings have us craving more comfort food. Crank up the oven for these baked chicken thighs, add some roasted sweet potatoes and dinner is done.

    Ingredients

    This list is short and sweet: 

    Ingredients including sweet potatoes, onion, olive oil, rosemary, salt and pepper.

    A few ingredient notes:

    • Sweet potatoes are my go-to, but you can also use yams in this recipe.
    • Sweet onions have a variety of different names (Vidalia, Walla Walla, Maui). Any will do here. I've also used regular white and yellow onions in a pinch, too.

    Instructions

    No fancy skills needed for this recipe.

    Chopped sweet potatoes, onions and rosemary on a black cutting board.

    Start by peeling and chopping your sweet potatoes, onions and rosemary. 

    Chopped potatoes, onions, rosemary, salt and pepper in a bowl and on a sheet pan.

    Toss with olive oil, salt and pepper and roast until crispy and caramelized. Serve hot with an extra sprinkle of salt. 

    Roasted potatoes and onions on a dark sheet pan.

    FAQs

    Can you eat sweet potato skins?

    Absolutely! Skin-on potatoes have more texture, so if that doesn’t float your boat, feel free to peel your sweet potatoes before roasting them. 

    Should I parboil sweet potatoes before roasting?

    No, you don't need to parboil. The sweet potatoes will be perfectly cooked through thanks to the high roasting temperature.

    Can you cut sweet potatoes ahead of time? 

    Sweet potatoes don’t brown immediately after being cut like russets do. If you plan to make them in a few hours, you should be fine with peeling and cubing ahead of time.

    If longer than a few hours, submerge them in ice water and refrigerate for up to two days. Dry very thoroughly before roasting or your potatoes won’t caramelize or get crispy. 

    Can you roast potatoes ahead of time? 

    The technical answer is yes, you can, but they lose some of those irresistible crispy edges during reheating. If you have to reheat, pop them in a hot oven until heated through. You may have to tent with foil to keep them from over browning. 

    Roasted potatoes and onions on a silver plate with gold fork and spoon.

    Recipe variations

    Not a rosemary fan? Switch up the herbs. Try swapping in thyme or oregano instead. Dried spices like cumin and chili powder pair beautifully with sweet potatoes. 

    Got leftovers? Toss them in a salad or use them as the base for a breakfast hash with sautéed mushrooms, a fried egg and a shaving of fresh parmesan cheese. 

    ⭐️ Want more roasted vegetable recipes? We have a collection of seven plus foolproof tips to make the BEST oven baked veggies. ?

    Roasted potatoes & onions on a silver plate with flatware.

    Expert tips for making perfectly roasted sweet potato cubes

    1. Use a hot oven. This recipe calls for 400°F and that’s probably the minimum for roasting veggies. The high heat ensures you get a crispy, caramelized exterior and soft, fluffy interior. 
    2. Preheat your sheet pans while preheating the oven. Placing your prepared sweet potatoes on an already hot pan jumpstarts the cooking process and helps achieve that lovely sear we all crave. 
    3. Cut your potatoes and onions in similar sizes to ensure even roasting. If your potatoes are cubed unevenly, they will be cooked through at different times and some might burn before others are fully cooked. 
    4. Don’t crowd the pan. It’s tempting to try to fit everything on one pan, especially if you’re in charge of dishes, but try to refrain. Crowding the pan with veggies will result in more steaming than roasting because the veggies don’t have as much air circulating around them. Use two sheet pans instead and rotate them halfway through cooking. 

    More potato recipes

    • A pan of potato rolls on a table.
      Easy Yeast Rolls for Beginners
    • make ahead mashed potatoes in white bowl with melted butter.
      Make-Ahead Mashed Potatoes
    • Grilled potatoes on a silver plate.
      Herbed Grilled Potatoes in Foil

    You can find all of our side dish recipes in our archives.

    
    
    Did you make this recipe? We'd love to hear your thoughts! 
    
    Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers! 
    
    
    

    Recipe

    roasted sweet potatoes and onions on plate.

    Oven Roasted Sweet Potato Cubes

    Garnish With Lemon
    Side dishes don’t get much easier (or versatile) than these Roasted Sweet Potatoes with onions & fresh rosemary. Each well-seasoned bite has a deliciously caramelized exterior and a soft, creamy interior. Perfect for Thanksgiving or any weeknight meal! 
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dishes
    Cuisine American
    Servings 4 servings
    Calories 283 kcal
    Prevent your screen from going dark

    Equipment

    • Half Sheet Pan
    • Chef's Knife
    • Cutting Boards

    Ingredients
      

    • 4 medium-sized sweet potatoes peeled and cut into bite-sized pieces
    • 1 large sweet onion chopped into similarly sized pieces as potatoes
    • 2-3 tablespoons olive oil or other neutral oil
    • 1 heaping tablespoon chopped fresh rosemary
    • Kosher salt
    • Freshly ground black pepper

    Instructions
     

    • Preheat oven to 400°F. Place two baking sheets in the oven to preheat.
    • Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary and a generous amount of salt and pepper on potato mixture and stir to combine.
      4 medium-sized sweet potatoes, 1 large sweet onion, 2-3 tablespoons olive oil, 1 heaping tablespoon chopped fresh rosemary, Kosher salt, Freshly ground black pepper
    • Divide potato mixture on preheated baking sheets and roast in the oven for 25-30 minutes, rotating sheets and flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn.
    • Remove from oven and season to taste with additional salt and pepper.

    Notes

    • Not a rosemary fan? Use a different fresh herb or dried spice. Cumin or chili powder taste great with sweet potatoes. 
    • Got leftovers? Use them to make a fantastic breakfast hash.
    Roasting tips: 
    • Use a hot oven. The high heat ensures you get a crispy, caramelized exterior and soft, fluffy interior. 
    • Cut your potatoes and onions in similar sizes to ensure they finish roasting at the same time. 
    • Preheat your sheet pans while preheating the oven. This jumpstarts the cooking process once the veggies hit the pan and helps achieve that lovely sear we all crave. 
    • Use two pans instead of just one to make sure the veggies roast rather than steam. If you try to stuff them all on one pan, they will steam because they are so close together and won't get that crispy exterior everyone loves. 
    • Got leftovers? Use them to make a fantastic breakfast hash.

    Make-ahead tips:

    • You can peel and cut the potatoes up to two hours ahead of time. Any longer than that and you need to pop them in a container of ice water and store in the fridge until ready to use. Dry VERY thoroughly before roasting.
    • You can roast the potatoes and onions ahead of time but they will lose a bit of their crispiness. Reheat in a hot oven until warmed through.
     

    VIDEO

    Nutrition

    Serving: 1cupCalories: 283kcalCarbohydrates: 52gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 131mgPotassium: 862mgFiber: 8gSugar: 14gVitamin A: 32071IUVitamin C: 9mgCalcium: 85mgIron: 2mg

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!

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    About Anna

    Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!

    Reader Interactions

    Comments

    1. Fireboy and Watergirl says

      January 31, 2021 at 8:20 pm

      This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link:

      Reply
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