Easy Roasted Sweet Potato Bites – a simple, crispy and flavorful side to your next dinner or even the perfect salad topper that you won’t be able to stop eating!
Don’t you just love sweet potatoes? They are the perfect compliment to any meal – no matter what you add it to. Ok, I may be stretching that a bit. But I think you get my point on how delicious they are. I know what you’re thinking. I mentioned them being a great topper for salads. Yes, I promise you they are; whether soft or crispy. They are also a wonderful addition to a sandwich, sub or wrap.
Or even in my Southwest Style Sweet Potato Taco Lettuce Wraps!
This is also great as a side dish. It requires minimal ingredients and truly… minimal effort. Now, that’s a win win if you ask me. Especially if you’re pressed for time or just not in the mood for a complicated dish.
I chose to remove the skins, but that is completely optional. I am a fan of skins on as much as I am skins off. My only requirement with potato bites, fries, wedges, etc.? They have to be crispy. Because who wants mushy fries or wedges? Not this girl!
I find that in order to successfully crisp any kind of potato, they need to be tossed in a bit of olive oil and baking them at a high temperature. So toss the potatoes before coating with the seasonings.
Place them onto the prepared cookie/baking sheet, making sure to spread them apart so that they will bake evenly.
And in no time – you will be enjoying delicious, crispy sweet potato perfection. Anyone else dip theirs in either ketchup or mustard? I know that’s generally a white potato thing, but I promise it’s just as good with sweet potatoes!
They are even better dipped in my Greek Yogurt Spinach Guacamole. Give it a try. Avocado and sweet potato compliment each other very well.
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Easy Roasted Sweet Potato Bites
Ingredients:
- 1 1/2 pounds sweet potatoes (peeled and chopped into 1/2 inch cubes)
- 1/2 tbsp olive oil
- 1/4 tsp salt (more or less to taste)
- Pinch of fresh black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp dried oregano
- 1/8 tsp onion powder
- 1/4 tsp chili powder
- 1/8 tsp cayenne pepper
Instructions:
- Preheat oven to 425 degrees F. Line a baking/cooking sheet with aluminum foil. Spray with nonstick spray and set aside.
- Peel and chop sweet potatoes into 1/2 inch cubes.
- Combine all seasonings into a small bowl and the sweet potato into a medium mixing bowl. Mix sweet potatoes with olive oil, tossing to coat.
- Once mixed, slowly incorporate the seasonings, mixing well to evenly coat.
- Bake for 20 minutes. Give the pan a good shake or stir and place back into the oven for an additional 10-15 minutes. Time will be dependent on the size of your sweet potato bites as well as how crispy you prefer yours to be. Keep an eye on them towards the end to avoid burning.
NUTRITION:
What device doso choose to dice them up in such small pieces..I love sweet potatoes buy shy away because theyre difficult to cut
Hey Cecilia! Sorry that I am just seeing your comment! I took a bit of a break from the blogging world. Unfortunately, I have tried multiple cutting devices and still find that it’s easier to cut sweet potatoes by hand. Mainly because they are such a hard thing to cut. If I find anything that works, I’ll let you know or it will be in a future post!
Made these tonight and will definitely be making again. Was sick of mashed sweet potatoes so this is a nice change. Also made your sante fe peppers…thanks for sharing!
Thank you! I’m happy to hear that you’re enjoying my recipes! Yes, it definitely is nice to change/spice things up a bit in the kitchen when you’ve hit a rut with food. Hope you continue to enjoy my recipes! 🙂
Hi do they stay crispy for the next day? I liked this recipe and wanted to try it for my kids lunchbox.
Hey George!
Thank you! I’m so glad you enjoyed them. Potatoes generally don’t stay crispy when reheated. Think of crispy french fries — they lose their crispness when they’re reheated and best when fresh. I will suggest baking them for a few moments longer (being careful/watchful that they don’t burn) to maintain a bit more crispiness, but I think they’re best fresh out of the oven. Hope this helps you!