Oven Roasted Sweet Potatoes Recipe (2024)

FAQs

Why are my roasted sweet potatoes not crispy? ›

I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.

However, as a general guideline, sweet potatoes typically take about 45 minutes to 1 hour to bake at 400°F (200°C), whereas regular potatoes may take closer to 1 hour to 1 hour and 15 minutes to bake at the same temperature.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

“Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat carbs but need to watch portions of foods with carbs.” What this means: Limit portions to half a sweet potato per meal or snack.

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

If your sweet potato is still hard it's not cooked enough.

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

A good rule of thumb for whole baked sweet potatoes: 45 minutes to 1 hour at 400 degrees F; 1 hour to 1 hour 15 minutes at 350 degrees F; 1 and 1/2 hours at 325 degrees F. You'll know the sweet potatoes are done by piercing the center of the sweet potato with the tip of a sharp knife; the flesh should yield easily.

Healthy and Versatile.

Enjoy these crispy roasted sweet potatoes as a side dish to any main protein. They're loaded with vitamin C, potassium, calcium, and vitamin A, so your body with thank you along with your taste buds! (Roasted Root Vegetables are also loaded with nutrients.)

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

Do you poke holes in sweet potatoes before baking? ›

Scrub the sweet potatoes well. Pat dry. Poke a few holes in each potato so that steam can escape as the potatoes bake. Arrange on a baking sheet.

Although both veggies are very close in fiber, protein, vitamin C, and magnesium, sweet potatoes are the healthier option because they are lower in overall calories, lower in carbohydrates, and higher in beta carotene (vitamin A).

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

Sweet potatoes contain high amounts of oxalates that may increase the risk of calcium-oxalate kidney stones. Sweet potatoes contain beta-carotene, and their excessive consumption can lead to hypervitaminosis A (vitamin A toxicity), in which excess vitamin A accumulates in the liver.

Like white potatoes, sweet potatoes are high in carbohydrates. Even so, people with diabetes can eat them in moderation.

Size and Cut: The size and cut of the potato pieces can also affect their cooking time. Smaller pieces will cook faster and become softer than larger ones. If the potato cubes were too large or unevenly cut, this might result in some pieces remaining crunchy.

Recipe FAQ's

The main reasons for soggy sweet potato wedges are: overcrowding the baking sheet, not tossing in enough oil, having too thick sized wedges, and not roasting at a high enough heat.

This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.