Description
These golden, crispy sweet potatoes are perfect for meal prep. Using cornstarch, olive oil, and a savory-spicy seasoning blend, this vegan recipe delivers a satisfying crunch and vibrant flavor. Ideal as a base for bowls, salads, or a hearty side dish.
Ingredients
Sweet potatoes 2.2 pounds (1kg)
Olive oil 3 tablespoons
Cornstarch 1 tablespoon
Salt 1 teaspoon
Black pepper ½ teaspoon
Dried thyme 1 teaspoon
Sweet paprika 1 teaspoon
Red chili flakes ½ teaspoon
Lemon zest 1 teaspoon (added after roasting)
Instructions
Preheat oven to 425°F (220°C)
Peel sweet potatoes and cut into ½-inch cubes
Toss cubes with cornstarch until evenly coated
Add olive oil, salt, black pepper, thyme, paprika, and chili flakes. Mix thoroughly
Spread cubes in a single layer on parchment-lined baking sheets
Roast for 30 minutes, flipping halfway for even browning
Remove from oven and sprinkle with freshly grated lemon zest before serving
Notes
For deeper orange color, substitute sweet potatoes with yams.
Replace cornstarch with arrowroot powder for a grain-free version.
Use a spice mix of rosemary or oregano instead of thyme if preferred.
Store airtight for up to 3 days. Reheat at 375°F (190°C) for 10-15 minutes to restore crispness.
- Prep Time: 15
- Cook Time: 30
- Category: Main dish
- Method: Roasting
- Cuisine: American/Mediterranean