Name: Roasted Sweet Potatoes (Oven or Air Fryer)
Prep time: 5 min
Cook time: PT-487809H45M22S
Total time: PT-487809H45M22S
Cuisine: American
Ingredients: 2 large sweet potatoes; 2 tbsp olive oil; 1 tsp garlic powder or onion powder; 1/2 tsp salt (adjust to taste); 1/2 tsp black pepper; Optional: taco seasoning, chipotle powder, cumin, cinnamon, smoked paprika, or other favorite spices

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These roasted sweet potato cubes are one of my favorite easy side dishes. They turn out soft and creamy on the inside with a crispy, caramelized exterior that makes them irresistible. I like making them in both the oven and the air fryer, depending on how quickly I want them ready. They’re perfect for adding to salads, Buddha bowls, tacos, or enjoying as a simple, flavorful snack.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and requires only a few basic ingredients. Whether I’m using the oven for that deep roasted flavor or the air fryer for speed, the result is always delicious. The seasoning is totally customizable—sometimes I keep it classic with salt, pepper, and garlic powder, and other times I go bold with smoky paprika, cumin, or chili powder. I also appreciate that it works well for meal prep, so I can make a big batch and enjoy them all week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder or onion powder
½ teaspoon salt (more or less to taste)
½ teaspoon pepper
Optional: taco seasoning, chipotle powder, cumin, cinnamon, smoked paprika, or other favorite spices

Directions

Oven Method

I preheat my oven to 425°F and line a large baking sheet with parchment paper.
I wash the sweet potatoes (peeling is optional) and dice them into even ½-inch cubes.
I toss the cubes with olive oil and my chosen seasonings, then spread them out in a single layer—no overlapping.
I roast them for 25–35 minutes, stirring a few times, until they’re puffed, browned, and tender inside.

Air Fryer Method

I preheat my air fryer to 400°F for 2–3 minutes.
I add the seasoned sweet potato cubes in a single layer (working in batches if needed).
I air fry them for 10–12 minutes, shaking the basket a couple of times, until they’re crispy and chewy.

Servings and timing

This recipe makes about 4 servings. Prep time is around 5 minutes, with 25–35 minutes cook time in the oven or 10–12 minutes in the air fryer.

Variations

I sometimes mix in diced russet potatoes for variety, especially if someone in my family isn’t a sweet potato fan.
For a smoky kick, I use smoked paprika and chipotle powder.
A cinnamon and cumin blend adds warmth and depth for a more exotic flavor.
I swap olive oil for avocado oil or go oil-free with a spritz of lemon juice or plant milk.

storage/reheating

I store leftover roasted sweet potatoes in an airtight container in the fridge for up to a week. To reheat, I use the air fryer or a toaster oven to bring back the crispiness. The microwave works too, though the texture is softer.

FAQs

How do I get my roasted sweet potatoes extra crispy?

I make sure the cubes are spread out in a single layer without touching and finish the last couple of minutes at a slightly higher temperature.

Can I make these without oil?

Yes, I just spray or toss them with water, lemon juice, or plant milk to help the seasonings stick.

Do I have to peel the sweet potatoes?

No, I like leaving the skin on for a rustic texture, but peeling works just as well if I want a smoother bite.

What’s the best size to cut the cubes?

I aim for about ½-inch cubes so they cook evenly and get that crispy outside with a creamy inside.

Can I prepare them ahead of time?

Yes, I dice and season them, then store them in the fridge until I’m ready to roast.

Conclusion

I never get tired of making roasted sweet potatoes because they’re so versatile, flavorful, and easy. Whether I’m serving them as a side, tossing them in a salad, or using them as taco filling, they always add color, texture, and nutrition to my meals. Once I started roasting them this way, they became a regular in my kitchen rotation.