Need a great side dish that is easy to make? You will love this recipe for Roasted Sweet Potato Cubes! Cubed sweet potatoes are tossed in olive oil, salt, and pepper and then tossed generously with fresh garlic and sage. Then, roasted until they have a nice crispy exterior.
Click HERE to save this recipe for Roasted Sweet Potato Cubes to Pinterest!
Read on to learn how to make our family’s favorite way to eat sweet potatoes, how to store leftovers, and other recipes you can use these roasted sweet potato cubes in.
Savory Roasted Sweet Potato Cubes
If you were to ask the kids what vegetable they wanted for dinner, I’m pretty sure it would go like this…
Kendall: Sweet Potatoes. It really doesn’t matter at all if it is Smokey Grilled Sweet Potato Wedges, Foil Grilled Southwestern Sweet Potatoes, or Sweet Potato Fries with Garlic. Kendall always wants the sweet potatoes.
Logan: Kale Chips. Which baffles me because for pretty much ever Logan was disgusted just looking at them.
Kayden: The asparagus that you BURN. This is what Kayden calls “roasted asparagus.” I keep reminding him it is called roasted, not burned, because he frequently goes around saying “you make the best ever burned asparagus.” And that probably confuses people.
Madeline: Bacon Brussels Sprouts! Who wouldn’t pick this when bacon is involved?
Even though all four kids have very different preferences when it comes to what they’d pick if I asked them what they wanted, they will all always eat roasted sweet potato cubes when I make them. That means these are in regular rotation in our house!
Our Favorite Roasted Sweet Potato Cubes
Everyone knows they are Kendall’s favorite, but everyone else besides Kendall is more than happy to eat them. The only one who will have any specification is Kayden, who will ask me if they are the ones I cut up in squares like this and are they going to have crispy edges?
Yes. Ok, good. Those are the ones that I like. I know.
And it will be all good with four kids happy to eat a vegetable. There won’t be any complaining, bemoaning, or impossibly slow eating.
The great thing is that when I make savory roasted sweet potatoes (which to me are more of a vegetable than a starch like regular potatoes, rice, pasta, or bread) I can always get away with making a second vegetable — like one of the other favorites in the above list.
And they will all eat a serving of each. Because what mom doesn’t want their kids to eat more vegetables (especially when they do it without complaint)?
So, these Roasted Sweet Potato Cubes with Garlic and Sage are pretty much the best winner of all time when it comes to vegetables in our house.
Roasted Sweet Potato Cubes Ingredients
To make these garlic and sage roasted sweet potato cubes, you’ll need:
- Sweet potatoes
- Olive oil
- Salt and pepper
- Fresh sage leaves
- Garlic cloves
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Other Seasonings to Try on Roasted Sweet Potato Cubes
We prefer using fresh sage and garlic on these savory sweet potatoes, but you can easily adapt this basic recipe for roasted sweet potato chunks!
- Swap the sage for one of your favorite herbs. Fresh rosemary or thyme are other savory herbs that taste great.
- Simple salt, pepper, and garlic powder also tastes great if you’re in a pinch and don’t have the fresh herbs or fresh garlic.
- Try seasoning the sweet potatoes with chili powder and ground cumin along with the fresh garlic for a spicy alternative.
How to Make Roasted Sweet Potato Cubes
The prep work for these oven roasted sweet potato cubes is simple:
- Wash and dry the sweet potatoes. Then, cut them into 1/2-inch cubes.
- Place the sweet potato cubes onto a baking tray. Toss with olive oil and season with salt and pepper.
- Roast until the sweet potato cubes start to brown.
- Remove the roasted sweet potato cubes from the oven and sprinkle with chopped sage and minced garlic.
- Return to oven for 5 minutes, then serve.
How Long to Roast Sweet Potatoes
These roasted sweet potato cubes need to cook in a 425 degree F oven. They’re first roasted for 15 to 20 minutes, then sprinkled with sage and garlic and roasted for another 5 minutes.
In total, roasted sweet potato cubes require 20 to 25 minutes in the oven. However, oven temperatures can vary, so keep an eye on them and check for doneness. If needed, add extra time in 5 minute increments.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Do I Need to Peel Sweet Potatoes Before Roasting?
No, you do not have to peel the sweet potatoes for this roasted sweet potato cube recipe!
Sweet potato skin is safe to eat. In fact, I prefer leaving the skin on the sweet potatoes before I cube and roast them. One less thing for me to prep!
Click HERE to save this recipe for Roasted Sweet Potato Cubes to Pinterest!
Tips for Roasting Sweet Potatoes
Place the sweet potato cubes in a single layer on your baking sheet. Using a pan large enough to accomodate space between the sweet potato pieces will help them develop a nice crispy exterior!
Make sure to cube the sweet potatoes evenly. 1-inch cubes work well, but whatever size you choose just make sure they’re all the same size.This will ensure that the roasted sweet potato cubes cook at the same rate.
For the best flavor, use fresh rosemary and fresh garlic cloves and not the pre-minced kind you get in a jar.
How to Store Leftover Roasted Sweet Potato Cubes
Unfortunately in our house there are rarely leftovers because even if we don’t eat them all at dinner, someone ends up finishing them off before bed because they are that good. But, here’s how to store leftovers if you’re lucky enough to have them:
- let the roasted sweet potatoes cool completely to room temperature.
- transfer the leftovers to an airtight container and store in the refrigerator for up to 5 days.
Make Extras If You Want Leftovers! They’re just that good!
If I even want to think about having leftovers, I have to make double the amount of roasted sweet potatoes. And I really don’t even know how to give an accurate serving size for the recipe here. I have to count in Kendall-sized servings, which are usually like HALF of the pan.
Moral of the story: Definitely make (and eat) these Roasted Sweet Potato Cubes with Garlic and Sage. Because if kids age 13, 11, 9 and 9 love them, who wouldn’t?
Ways to Use Leftover Roasted Sweet Potato Cubes
I’ve already said how much we love this simple side dish, but these roasted sweet potato cubes make a great addition to other main dishes! Here are some of our favorite ways to use leftovers of this sweet potatoes recipe:
- This recipe for Vegetarian Tacos uses black beans and roasted sweet potatoes as the taco filling.
- Make a delicious breakfast hash using roasted sweet potatoes with scrambled eggs, bacon crumbles, and sautéed bell peppers and onion.
- Try one of these grain bowl recipes and add some roasted sweet potato cubes to it: Chicken Quinoa Bowl, Fall Mexican Rice Bowls, Rainbow Winter Quinoa Bowls, or Winter Chicken Spinach Salad Quinoa Bowl, or Mexican Sweet Potato Quinoa Salad.
- I love leftovers on a salad the next day for lunch. Substitute the sweet potatoes for the squash in this Butternut Squash, Pomegranate + Roquefort Salad and add some leftover roasted chicken. So good!
Try this Easy Recipe for Roasted Sweet Potato Cubes!
Next time you’re looking for a simple side dish, give these garlic and sage roasted sweet potatoes a try! Did you think it was the perfect side dish? Leave a comment below and give it a review for others to see what you thought of this great easy recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of your roasted sweet potato cubes!
More Healthy Sweet Potato Recipes:
Breakfast Bowls like these Southwest Protein Breakfast Bowls with Sweet Potato and Black Beans are a great way to enjoy a quick protein-packed, creative meal at home on busy weekday mornings.
Fuel up and support heart health with this Winter Spinach Chicken Salad Quinoa Bowl with Creamy Almond White Balsamic Dressing. It is the perfect loaded salad to enjoy this time of year.
These Smokey Grilled Sweet Potato Fries are full of flavor. They’re super simple to whip up and contain only 4 ingredients!
Spiced Chickpea Smothered Sweet Potato are an easy and hearty vegetarian meal that is perfect for winter.
Black beans, sweet potatoes, fire roasted salsa, and poblanos pair with black beans in this hearty, easy meatless Black Bean and Sweet Potato Chili.
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Do you love roasted sweet potato cubes as much as our crazy crew does?
- 1 1/2 lb Sweet Potatoes, washed and dried
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
- 2 large cloves Garlic, minced
- 3 large Sage Leaves, minced
- Preheat oven to 425 degrees F and place the rack on the upper middle position.
- Cut the sweet potatoes into 1/2 - 3/4 inch cubes. You do not need to peel the potatoes first, but feel free to do so if you prefer.
- Place the cubed sweet potatoes on a large sheet pan or in a large cast iron skillet, making sure to spread them evenly so they don't overlap.
- Drizzle the cubed sweet potatoes with the olive oil and toss them to coat evenly on all sides.
- Season the sweet potatoes, according to your personal preferences, with salt and pepper.
- Place the sheet pan or cast iron skillet in the oven on the upper middle rack and roast for 15 - 25 minutes, until they are tender and beginning to brown lightly, checking at the midway point and flipping the potatoes so they brown evenly.
- Remove the sweet potatoes from the oven and sprinkle them with the minced garlic and the minced sage. Toss gently to evenly distribute the ingredients.
- Return the sweet potatoes to the oven and roast an additional 5 minutes.
- Serve immediately.
Rosemary or thyme make nice substitutions to sage, but we prefer sage the best. You can use this same method and recipe with another type of potato, like red potatoes or russet potatoes, but you may need to adjust the roasting time as those varieties can sometimes take longer to cook.
What to Do with Leftover Roasted Sweet Potato Cubes
There are rarely leftovers because even if we don’t eat them all at dinner, someone ends up finishing them off before bed because they are that good.
I love leftovers on a salad the next day for lunch — try these roasted sweet potato cubes with garlic and sage in these recipes:
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 124Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 90mgCarbohydrates 24gFiber 4gSugar 7gProtein 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.