Crispy Roasted Sweet Potatoes
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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.
I too have made what Susan (from a previous post) referred to as a “simpler” recipe. After trying Jenn’s recipe I will never use the “simpler” way again as there is absolutely no comparison – her recipe is just SO much better!
*I have to admit I didn’t have any potato starch in the house but did have tapioca starch and it worked beautifully (but potato starch is now on my shopping list). Also didn’t have any rosemary so sprinkled the sweet potatoes with Johnny’s Garlic Spread seasoning (from Costco but I think it would be available at most grocery stores) and they came out delicious *
Honestly, this recipe makes sweet potatoes like you’d get at a restaurant…it’s the par-boiling then coating with a starch that is the game changer. The potatoes, (leave that skin on), come out crispy outside and creamy soft inside.
Like so many of Jenn’s recipes changing some of the ingredients doesn’t mean it won’t turn out fabulous. Give this one a try – you won’t be disappointed!
I just love your recipes. I find them easy to follow and always delicious. I want to make this recipe for Thanksgiving. Only having one oven presents a bit of an issue – do you think I can make earlier in the day and put back in the oven to recrisp just before serving? Any other suggestions?
Thank you Jen!
Hi Lisa, They stay crispy for several hours, so you can make them a few hours ahead and leave them out at room temp (don’t refrigerate). Then just pop them in the oven to warm before serving.
My sweet potatoes turned in a big pile of sweet potato mush on my pan. I boiled them for ten minutes before roasting at 450. I’m not sure what I did wrong but will try again on a different night! I haven’t given up on this recipe.
Hi Patty, Is it possible you cut them too small?
Made these last night and they were as promised: soft on the inside, crispy on the outside. Really tasty. The signs got a little too brown so next time I will peel the potatoes and probably stir 3 times. A keeper for sure.
Very interested in trying this recipe-sounds wonderful and something my anti-sweet potato husband would like. I have 2 questions- 1) Is the salt table salt or kosher? If table salt, iodized or not? 2) Can I parboil the potatoes ahead of time? How much ahead? How to best hold the potatoes for baking later? (ok 5 questions!)
Hi Ellen, I use table salt here. (When a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe.) My salt happens not to be iodized, but you can use either here (and in general with my recipes). Yes, you can par-boil the potatoes ahead of time. I’d just store them in a bowl covered with plastic wrap or in an airtight container. If you’re going to let them sit for more than several hours, I’d put them in the fridge. Hope you enjoy!
Been making a simpler version forever. Peel, rinse, pat dry. Cut as you did. Foil lined baking sheet. Mix cut sweet potatoes with canola oil, salt & pepper right on the pan. Bake at 375 for about 20-25 min. Toss about halfway through. They will be caramelized on the outside, soft and yummy on the inside. Simple. Mom’s recipe.😉
I’ve always liked roasted white potatoes, but haven’t often roasted sweet potatoes. While there are a few extra steps than your typical roasted potato recipe, they’re completely hands off and beyond worth it. I couldn’t believe how crispy these were on the outside; it was almost like they were battered. My son and I had them as a dinner side dish and then picked at them until they were gone. I can’t wait to make them again!!
These are TOO good!! I made them exactly as described and they were delicious. They do take long to prepare, but I will definitely be making them again!
This looks intriguing! I’ve been wanting to incorporate more sweet potato in my menus. My daughter’s not a big fan, and my husband has to watch his potassium intake. Sooooo my question is- do you know how best to handle any leftovers??
Leftovers don’t reheat all that well, so best to make just what you need. Enjoy!