My Easy Roasted Sweet Potatoes Are Super Crispy

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 tablespoon cornstarch

1 1/2 teaspoons kosher salt

1/2 teaspoon smoked paprika

3 1/2 tablespoons olive oil, divided

2 large sweet potatoes (about 14 ounces each), peeled and cut into 3/4-inch pieces

Directions

Preheat the oven to 450°F.

Preheat the pan: Place a light-colored baking sheet on the center rack of the preheated oven and let heat for 5 minutes.

Coat the potatoes: Meanwhile, in a large bowl, whisk together the cornstarch, salt, paprika, and 2 1/2 tablespoons of the oil. Add the sweet potatoes and toss to coat fully.

Arrange the potatoes on the hot pan: Carefully remove the baking sheet from the oven. Working quickly, drizzle the pan with the remaining 1 tablespoon of oil and tilt the baking sheet to coat evenly. Pour the sweet potato mixture onto the preheated baking sheet and spread it into an even layer.

Roast: Roast until golden brown and crispy, turning with a spatula every 10 to 15 minutes, 30 to 40 minutes total. Remove from the oven and let cool on the baking sheet for 5 minutes, then serve immediately. For maximum crispness, these potatoes are best eaten right away. They start to soften the longer they sit after roasting. You can refrigerate leftovers in an airtight container for up to 2 days and reheat in an air fryer at 350°F to get some of the crispiness back. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 277 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 544 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 7 g
• Total Sugars: 13 g
• Protein: 4 g