Description
Roasted until golden and crisp, these sweet potato cubes crackle with a smoky paprika-kissed crust. A sprinkle of fresh parsley adds bright herb notes, making each bite a satisfying blend of warmth, crunch, and subtle sweetness.
Ingredients
- 500 g sweet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 220°C and line a baking sheet with parchment paper.
- Wash and peel the sweet potatoes, then cut them into 2 cm cubes.
- In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet, making sure they do not overlap.
- Roast in the preheated oven for 20 minutes, then flip the cubes and roast for an additional 15 minutes or until golden and crispy.
- Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately.
Notes
- Soak the cut sweet potatoes in cold water for 30 minutes to remove excess starch for extra crispiness.
- Do not overcrowd the baking sheet or the potatoes will steam instead of crisping.
- For a spicier kick, add a pinch of chili powder or cayenne.
- Leftovers can be reheated in a hot oven or air fryer to restore their crisp texture.