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Roasted Sweet Potato Cubes

Roasted sweet potato cubes are tossed with olive oil, kosher salt, and black pepper, then baked until browned at the edges and tender. Turning them halfway through helps the cubes roast evenly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp ground black pepper

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the sweet potatoes with the olive oil, salt, and pepper in a large bowl until evenly coated.
  4. Spread the cubes in a single layer on the baking sheet.
  5. Roast for 25 to 35 minutes, turning them halfway through, until browned at the edges and tender when pierced with a fork.

Notes

For browned edges, spread the cubes in a single layer without crowding them. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. Olive oil can be swapped for avocado oil.