Sweet potatoes can do it all. Roast uncovered at roasted sweet potato cubes super high temperature.

Low and slow roasting brings out the natural sugars in fruits and veggies. Since sweet potatoes bring plenty of sweetness already, we opt for higher temperature for roasting—in this case, 450º. This way, they get a nice golden char on the outside, while maintaining a custardy smooth core. We don’t recommend wrapping your potatoes in foil!

Covering the sweet potatoes will cause them to steam instead of developing that sweet golden char on the outside. Unless the goal is to bake your potatoes whole, cutting them into 1″ cubes means a faster cook time and more surface area per bite for delicious caramelization. Aim for equally sized potato pieces so that each piece cooks at the same rate. Ditch the skin — or don’t. This is totally up to you. Personally, I like the flavor and texture of sweet potato skin, but there’s no harm in removing it!

The only thing you’ll lose is some added nutrients and fiber. Here’s where you choose your own adventure. Dried spices like cumin, chili powder, turmeric, or curry powder all pair nicely with the sweetness of sweet potatoes. Let us know how it went in the comment section below! On a large baking sheet, toss sweet potatoes with oil and season with salt and pepper. Roast until tender, tossing halfway through, 25 to 30 minutes. This content is imported from poll.