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Crispy Baked Sweet Potatoes



I used to be terrible at baking sweet potatoes.


They always used to come out super soft and almost soggy - with absolutely NO crisp to them, or burnt. There was no in between. I used to wonder how other chefs and home cooks would be able to get their sweet potatoes to bake like fries - with a crispy outside and soft, pillowy inside - because I figured that mine would just never turn out like that. (Sound familiar?)


Needless to say, it took me LOTS of trial and error playing with different temperatures, different cooking times, and different ingredients to really figure out what worked best. But, I think I’ve finally found my favourite way of baking sweet potatoes! (Success!)


The trick is really in two things:

  1. Baking at a high temperature to ensure the outsides are crispy and the insides are cooked, but not overcooked.

  2. Baking each “wedge” or “cube” with enough space in between themselves so that none of them are touching. (This one was KEY. I found that any time the potatoes were too close to each other on the baking sheet, they’d end up steaming more - which is a no-go if you’re looking for crispy edges.)

Since mastering these two concepts, these crispy baked sweet potatoes have become such a staple for me. They’re great in meal preps (like in my Turkey & Quinoa Harvest Bowls Lunch Prep), or as a side for any lunch or dinner recipe.


Recipe & details available below!





INGREDIENTS:

  • 3 medium sweet potatoes

  • 2 tbsp olive oil

  • 1 tbsp fresh thyme

  • 1 tbsp chili flakes

  • Salt and pepper (to taste)



DIRECTIONS:

  1. Preheat oven to 425°F

  2. Wash, peel and cube sweet potato, then place in a medium mixing bowl

  3. Add in oil, thyme, chili flakes and salt/pepper to taste

  4. Toss in mixing bowl until everything is fully coated in seasoning

  5. Lay sweet potato out on a baking sheet lined with aluminum foil and sprayed lightly with a bit of non-stick spray

  6. Bake at 425°F for 12 minutes, then flip and bake again for another 12 minutes or until golden on the outside

  7. Let cool (this one’s the hard part!) for about 10 minutes without moving from baking sheet. (This allows it to stay crispy as it cools, because the second they touch each other while they’re still hot, they’ll soften.)

  8. Serve and enjoy!





MACROS:

Makes 5 servings (perfect for that Monday - Friday meal prep!)

119 calories

6 F | 16 C | 1 P