Roasted Sweet Potato Chunks

A cheap and easy recipe for roasting sweet potato chunks for a side dish, stir fry, chili, and more.

Course Side Dish, Snack

Cuisine American

Keyword roasted sweet potato cubes, roasted sweet potatoes, sweet potatoes

Prep Time 10

Cook Time 20

Cooling 5

Total Time 35

Servings 4-oz. servings

Calories 133kcal

Author Ari

Cost $1.75

Preheat the oven to 425ºF.
Line a baking sheet with parchment paper. Depending on how many sweet potatoes you have, you may want to line two baking sheets, if possible.
Scrub the sweet potatoes and remove any dirt. Cut off any bruises or sprouts.
Carefully cut the potatoes into roughly 1/2 inch slices.
Cut those slices into cubes.
Put the sweet potato chunks into a mixing bowl. Add 1-2 TBSP of olive oil and mix thoroughly. Sprinkle them with salt and mix again.
Pour the sweet potato chunks onto the baking tray(s).
Place the baking tray in the oven. Cook for 20 minutes, flipping the potatoes halfway through.
If using two trays, you can also switch which oven shelf each one is on halfway through.
After 20 minutes, remove and allow to cool. Add pepper if desired.
Store the cooled chunks in the fridge for a couple of days. If you need longer storage time, place them in a sealed container in the freezer.

Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
For this recipe, I've estimated that three medium-sized sweet potatoes would be about 9-10 ounces each, and that one serving size is 4 oz., a typical size for a side dish.