![](\"https:\/\/www.simplyrecipes.com\/thmb\/YYo3lWocwZmHS_FyjNA2CJZq23I=\/3072x2048\/Simply-Recipes-Roasted-Sweet-Potatoes-LEAD-04-ee877a183a75499686e9065365893361.jpg\")
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Ever find yourself stuck with a tray of roasted sweet potatoes that, while flavorful, lacked that satisfying crispy element? After numerous rounds of experimenting in my kitchen, I discovered a game-changer for achieving the perfect balance of a sweet, soft interior and a crispy exterior. Plus, there\u2019s no frying involved. The secret? A sprinkle of cornstarch<\/strong>.\n<\/p>\n This one-ingredient upgrade has transformed my roasted sweet potatoes from tasty but soggy to delicious and reliably crispy. It\u2019s a simple trick that uses something you likely already have in your pantry, proving that you don\u2019t need to invest in fancy ingredients to elevate your cooking.\n<\/p>\n <\/p>\n Cornstarch is typically used to thicken sauces, but when applied to cubed sweet potatoes before roasting, it acts as a barrier that absorbs moisture, allowing the outside to crisp up beautifully in the oven without drying the inside. It’s a texture contrast that elevates the entire dish.\n<\/p>\n Simply Recipes \/ Ciara Kehoe<\/p>\n <\/span> <\/p>\n Start by preheating your oven to 425\u00b0F, the best temperature for crisping up vegetables in the oven. Wash (or peel) your sweet potatoes and cut them into even, bite-sized pieces to ensure uniform cooking. I opt out of peeling my potatoes\u2014both to save time and because I prefer the texture of the peel when roasted.\n<\/p>\n For two large sweet potatoes, you\u2019ll need about one tablespoon of cornstarch<\/strong>. Place the cut sweet potatoes in a large bowl, sprinkle the cornstarch over them, and toss until they’re evenly coated. Make sure no wet spots are left uncoated; this is your ticket to that crispy texture you crave.\n<\/p>\n Now that your potatoes are lightly coated in cornstarch, it\u2019s time for oil and seasoning. I typically go for extra virgin olive oil, but avocado, coconut, or any high-temperature oil will work just fine.\n<\/p>\n Don\u2019t hold back on seasoning. A generous pinch of salt, pepper, and any of your favorite herbs or spices are welcome additions. My favorite combo is garlic powder, cumin, and a dash of paprika along with salt and pepper. The cornstarch doesn’t just contribute to texture; it also creates a surface that seasonings stick to, intensifying the flavors.\n<\/p>\n Spread the coated sweet potatoes in a single layer on a baking sheet lined with parchment paper, ensuring they’re not touching too much. This space is vital for the heat to circulate and lock in that all-around crisp.\n<\/p>\n If you opt for fries rather than cubes, I\u2019d recommend laying them on a wire baking rack so hot air circulates each fry. Roast them for 25 to 30 minutes, flipping halfway through to ensure even browning. If you use a wire rack, there\u2019s no need to flip halfway through.\n<\/p>\n Simply Recipes \/ Ciara Kehoe<\/p>\n <\/span> <\/p>\n While this method is relatively straightforward, there are a couple of pitfalls to avoid:\n<\/p>\n 1. Overcrowding the Pan<\/strong>: Giving the sweet potatoes enough room on the pan is non-negotiable. Overcrowding leads to steaming instead of roasting, which means hello to soggy potatoes and goodbye to the crispiness you\u2019re aiming for.\n<\/p>\n 2. Too Much Cornstarch<\/strong>: While it\u2019s the star of the show, using too much cornstarch can result in a powdery texture. Stick to the recommended amount\u2014about one tablespoon for two large sweet potatoes\u2014and you\u2019ll be golden.<\/p>\n<\/div>\n #1Ingredient #Upgrade #Roasted #Sweet #Potatoes<\/p>\n","protected":false},"excerpt":{"rendered":" Ever find yourself stuck with a tray of roasted sweet potatoes that, while flavorful, lacked that satisfying crispy element? After numerous rounds of experimenting in my kitchen, I discovered a game-changer for achieving the perfect balance of a sweet, soft interior and a crispy exterior. Plus, there\u2019s no frying involved. The secret? A sprinkle of […]<\/p>\n","protected":false},"author":1,"featured_media":181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[97,40,95,160,98],"class_list":["post-180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-1ingredient","tag-potatoes","tag-roasted","tag-sweet","tag-upgrade"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=180"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/180\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/181"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Why Cornstarch Works Wonders on Roasted Sweet Potatoes <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How To Achieve Crispy Roasted Sweet Potatoes <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n 2 Things to Watch Out For <\/span> <\/h2>\n