{"id":1325,"date":"2025-04-03T23:27:37","date_gmt":"2025-04-03T15:27:37","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/04\/03\/crispy-roasted-sweet-potatoes-recipe\/"},"modified":"2025-04-03T23:27:37","modified_gmt":"2025-04-03T15:27:37","slug":"crispy-roasted-sweet-potatoes-recipe","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/04\/03\/crispy-roasted-sweet-potatoes-recipe\/","title":{"rendered":"Crispy Roasted Sweet Potatoes Recipe"},"content":{"rendered":"

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Sweet potatoes are a delicious veggie side, but they\u2019re notoriously hard to get as crispy as their regular potato cousins. They contain more moisture than white, gold, or red potatoes, which converts to steam as the potatoes cook, turning them soft and creamy. This is a boon when you want a silky mash or tender twice-baked situation, but when only crispy, crackly potatoes will do, this recipe has cracked the code.\n<\/p>\n

After our test kitchen tried almost every hack in the book\u2014pan-steaming or microwaving before roasting, cutting the potatoes into a range of sizes, varying amounts of oil, a whole slew of oven temperatures\u2014this is how to get crispy roasted sweet potatoes every time. They have a satisfying, caramelized crunch on the outside and a melty creaminess inside, all thanks to some simple tricks (and no fussy techniques!).\n<\/p>\n

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Simply Recipes \/ Photo by Robby Lozano \/ Food Styling by Julian Hensarling \/ Prop Styling by Claire Spollen<\/p>\n

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Tips for the Crispiest-Ever Roasted Sweet Potatoes <\/span> <\/h2>\n
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  • Use a hot oven: <\/strong>After testing a range of baking temperatures, cranking the oven all the way up to 450\u00b0F ensured the crispiest results.<\/li>\n
  • Preheat a light-colored pan: <\/strong>Preheating a baking sheet in that hot oven jump-starts cooking to sear the outsides of the potatoes quickly. Using a light-colored pan rather than a dark pan helps to prevent the potatoes from burning. If you\u2019re using a dark pan, consider skipping the preheating step.<\/li>\n
  • Cut the potatoes into 3\/4-inch pieces: <\/strong>If the potatoes are cut too small, they can burn quickly in the hot oven. Too big, and they can overcook on the outside before turning creamy inside. A 3\/4-inch size proved to be the happy medium here, providing maximum crispy, crackly exterior to creamy, tender interior.<\/li>\n
  • Toss the potatoes in cornstarch: <\/strong>Coating the sweet potatoes in an oily cornstarch slurry creates a craggy, starchy coating that absorbs the potatoes\u2019 excess moisture as they roast. Seasoning that mixture with salt, pepper, and smoked paprika offers a savory, smoky contrast to the natural sweetness of the potatoes for an irresistible crackly, crunchy, flavorful bite.<\/li>\n<\/ul>\n

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    Serving Suggestions <\/span> <\/h2>\n

    These potatoes are delicious as a simple side on their own, but you can also serve them:\n<\/p>\n

    Blended with other roasted root vegetables or squash for a creamy vegetable soup\n<\/p>\n

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    Simply Recipes \/ Photo by Robby Lozano \/ Food Styling by Julian Hensarling \/ Prop Styling by Claire Spollen<\/p>\n

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