Crispy Roasted Sweet Potatoes
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Discover the secret to the crispiest roasted sweet potatoes—once you try it, there’s no going back to the traditional method!
Have you ever tried to make perfectly crispy roasted sweet potatoes, only to end up with sweet potatoes that are disappointingly uncrispy? Don’t blame yourself—the higher sugar content and moisture in sweet potatoes leads to a softer texture when roasted. But this recipe, adapted from Jeremy Scheck’s new cookbook, Cooking Smarter, employs a few tricks to deliver the crispiest, most delicious roasted sweet potatoes I’ve ever tasted—no exaggeration! If Jeremy’s name doesn’t ring a bell (or, like me, you rely on the young people in your life for the latest online trends), he’s a rising star in the culinary world, especially on TikTok. I had the pleasure of meeting him at one of my book signings when he was still in high school, and it’s been incredible watching his journey since then.
So what’s Jeremy’s secret to roasting sweet potatoes that come out incredibly crispy? First, it’s key to par-boil the potatoes in salted water mixed with a little baking soda. The par-boiling makes the potatoes tender and the baking soda breaks down the potato’s surface, creating a rough texture that enhances crispiness upon roasting. Then, before roasting, the par-boiled potatoes are tossed with olive oil, seasoning, and potato starch. The potato starch serves as a coating that crisps up beautifully as the potatoes roast.
Table of Contents
“I didn’t think that crispy sweet potatoes were possible, but here they are. I will be making these gems again and again. Thank you, Jenn.”
What You’ll Need To Make Crispy Roasted Sweet Potatoes
- Baking Soda: Helps to soften the sweet potatoes and break down their surface, aiding in achieving a crispy texture during roasting.
- Sweet Potatoes: These potatoes have a sweet, creamy base and absorb flavors well. They are packed with nutrition—a great source of fiber, vitamins A and B6, and calcium. (No need to peel the potatoes for this recipe.)
- Potato Starch: Serves as a coating that crisps up beautifully as the potatoes roast. Corn starch can be substituted if necessary.
- Olive Oil: Assists in achieving a golden, crispy texture and adds richness.
- Chopped Fresh Rosemary: Imparts a fragrant note and complements the sweetness of the potatoes. I love rosemary paired with potatoes, but feel free to experiment with your favorite herbs like fresh parsley or thyme.
- Black Pepper: Adds a subtle heat and depth to balance the sweetness and enhance flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Preheat the oven to 450°F and set an oven rack in the middle position.
In a large pot, bring 3 quarts of water to a boil. Stir in 1 tablespoon of salt and the baking soda. Add the sweet potato cubes and boil for 10 minutes. Drain the potatoes thoroughly.
Directly on a rimmed sheet pan (avoid using foil as the potatoes may stick), sprinkle the par-boiled potatoes with the potato starch, oil, ½ teaspoon of salt, half of the rosemary, and the pepper.
Toss gently to coat.
Roast in the preheated oven for 35 minutes, stirring once midway through roasting.
After roasting, turn off the oven but leave the potatoes inside for an additional 10 to 15 minutes. Remove from the oven and sprinkle with the remaining rosemary. Taste and adjust the seasoning with salt, if necessary. Transfer the sweet potatoes to a platter and serve.
A: When baking soda is added to the boiling water, it raises the pH level, making the water more alkaline. This increased alkalinity weakens the pectin in the potato cells, leading to a breakdown of the potato’s surface. As a result, the edges of the potatoes become softer and rougher. When roasted, these rough edges crisp up more effectively, giving you that desirable crispy exterior.
A: In most stores, you can find potato starch in the baking aisle alongside other starches and thickeners like cornstarch. It may also be in the gluten-free or international foods aisle, especially within the Kosher or Asian sections. Some stores that have distinct sections for natural or organic foods might also stock potato starch there. If you’re having difficulty finding it, ask a store employee.
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Crispy Roasted Sweet Potatoes
Ingredients
- Salt
- ½ teaspoon baking soda
- 2½ pounds sweet potatoes (about 3 large), unpeeled, cut into 1½-inch (4-cm) chunks
- 2 tablespoons potato starch (see note)
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary, divided
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450°F (230°C) and set an oven rack in the middle position.
- In a large pot, bring 3 quarts (3 L) of water to a boil. Stir in 1 tablespoon of salt and the baking soda. Add the potatoes and boil for 10 minutes.Drain the potatoes thoroughly.
- Directly on a rimmed baking sheet (avoid using foil as the potatoes may stick), toss the par-boiled potatoes with the potato starch, oil, ½ teaspoon of salt, half of the rosemary, and the pepper. Roast in the preheated oven for 35 minutes, stirring once midway through roasting. After roasting, turn off the oven but leave the potatoes inside for an additional 10 to 15 minutes.
- Remove from the oven and sprinkle with the remaining rosemary. Taste and adjust the seasoning with salt, if necessary. Transfer the sweet potatoes to a platter and serve.
- Note: In most supermarkets, you can find potato starch in the baking aisle alongside other starches and thickeners like cornstarch. It may also be in the gluten-free or international foods aisle, especially within the Kosher or Asian sections. Some stores that have distinct sections for natural or organic foods might also stock potato starch there. If you're having difficulty finding it, ask a store employee.
- Note: The sodium content provided in the nutritional section for the potatoes is based on the assumption that about ½ teaspoon of salt is absorbed during boiling in salted water. This is just an estimate, and the actual sodium level can vary.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made these last night as a side dish to go with leftovers. I ended up skipping the leftovers and eating half the pan for my dinner! Delicious. Crispy on the outside, soft on the inside. Rosemary was a nice addition. Followed the recipe exactly. Wonderful way to make sweet potatoes. I plan on cutting the potatoes into thick wedges and making sweet potato steak fries the next time I do burgers.
Superb! Used cornflour as I didn’t have any potato starch and it worked like a dream!
Delicious! Quick question for next time: can you use parchment paper to line the rimmed baking sheet for easier cleanup?
I worry the parchment would burn at such a high temp. Sorry!
Just to let everyone know… Reynolds now makes a nonstick aluminum foil. It’s fantastic when you want to line a pan, but may be worried about things sticking.
Finally a way to make crispy sweet potatoes! My family devoured them straight off the pan.
Hi Jenn,
Do you think this would work on butternut squash? I’m trying to get my husband to try and like it! LOL
Thanks,
Kristen Berry
Hi Kristen, You’re not the first to ask that, and I definitely plan to test it out – I’ll let you know once I do.
Thanks Jenn!
Mine did not come out crispy and I did use potato starch. Not sure where I sent wrong. Not enough potato starch? Not cooked long enough? Any ideas?
Hi Timothy, I’m sorry these didn’t come out crispy for you! Did you make any adjustments to the recipe?
Reflecting back I did use avocado oil. In the meantime I’ll try it exactly your way since your recipes are soooo good (have both of your books). I’ll blame it on user error!!
Hope you have better luck the second time around!
Could I add garlic cloves to this recipe? If so, when?
Hi Jean, I’d be hesitant to add garlic cloves because of the high cooking temperature. I worry they’d burn.
Can the finished dish be frozen and reheated for T Day without losing crisp? We have 16 guests. I need a head start!
Hi Bob, Unfortunately these don’t reheat particularly well. Sorry!
Love the recipe.
I have sweet potatoes/yams on hand but not fresh rosemary. Since it’s a 20 minute drive to a grocery store (so 40 minutes in total) for just the one item isn’t going to happen this week! Will dried rosemary be okay to use or would it be better to wait until my next trip to town to include fresh rosemary with a regular grocery shop? The sweet potatoes won’t come to any harm to wait another week…but oh my I’m keen to give this recipe a try! It just looks and sounds like such a winner!
Thanks for your fabulous website Jenn and the cooking science of the “why” behind the “how’. Love learning!
Hi Susan, These are delicious even without the rosemary, but you can use other herbs as well. I think fresh or dried thyme would both be delicious. Dried rosemary is a bit tricky because it has a woody texture; if you’d like to use it, try to crush/grind it before adding.
If I can’t find potatoe starch, would cornstarch or arrowroot be an alternative substitute?
I’ll rate the recipe after I make this.
Hi KarenAnn, You can use cornstarch but the potatoes won’t be quite as crispy. Most supermarkets carry potato starch—it’s worth seeking out if you can get it.