Crispy Roasted Sweet Potatoes

  • Cooking Time: 35–45 minutes at 400°F
  • Serving: 4
  • Difficulty: Easy

Ingredients:

  • 2 lbs sweet potatoes, peeled and diced (¾-inch cubes)
  • 2½ tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper

Optional: pinch of cayenne or chili powder for a kick

Optional garnish: chopped parsley or a drizzle of honey or balsamic reduction

Estimated Nutrition (Per Serving – ~1 cup)

  • Calories: ~180 kcal
  • Protein: ~2g
  • Fat: ~7g
  • Saturated Fat: ~1g
  • Carbs: ~28g
  • Sugars: ~7g
  • Fiber : ~4g
  • Sodium: ~250mg 

Note: Values vary based on oil, size, and toppings.

 Instructions:

1. Preheat Pellet Grill:

  • Set grill to 400°F using oak, hickory, or pecan pellets for rich smoky flavor.

2. Prep the Sweet Potatoes:

  • In a large bowl, toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.

3. Arrange on Grill:

  • Spread potatoes in a single layer on a grill-safe tray, sheet pan, or cast iron skillet. Avoid crowding to ensure crispiness.

4. Roast:

  • Place on the pellet grill and roast for 35–45 minutes, stirring or flipping halfway through.

  • Cook until potatoes are crispy on the edges and fork-tender inside.

5. Garnish & Serve:

  • Sprinkle with fresh parsley, drizzle with honey or balsamic (optional), and serve warm.

Pro Tips:

  • For extra crispiness, add 1 tsp of cornstarch before tossing in oil.

  • Make it sweet-savory by tossing with a little maple syrup or cinnamon post-cook.

  • Add to grain bowls, salads, or serve as a hearty side with grilled meats.