Make soggy roasted sweet potatoes a thing of the past.
Plus, theres no frying involved.
The secret?A sprinkle of cornstarch.
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This one-ingredient upgrade has transformed my roasted sweet potatoes from tasty but soggy to delicious and reliably crispy.
It’s a texture contrast that elevates the entire dish.
For two large sweet potatoes, youll need about one tablespoon of cornstarch.
Simply Recipes / Ciara Kehoe
Now that your potatoes are lightly coated in cornstarch, its time for oil and seasoning.
Dont hold back on seasoning.
A generous pinch of salt, pepper, and any of your favorite herbs or spices are welcome additions.
Simply Recipes / Ciara Kehoe
My favorite combo is garlic powder, cumin, and a dash of paprika along with salt and pepper.
This space is vital for the heat to circulate and lock in that all-around crisp.
Roast them for 25 to 30 minutes, flipping halfway through to ensure even browning.
If you use a wire rack, theres no need to flip halfway through.
Overcrowding the Pan: Giving the sweet potatoes enough room on the pan is non-negotiable.
Stick to the recommended amountabout one tablespoon for two large sweet potatoesand youll be golden.
