I think sweet potatoes are finally getting the recognition they deserve, and if you try these roasted sweet potato cubes, I think you’ll agree with me.
They are so versatile, that they can be used happily in both sweet and savoury dishes, and it’s a toss up to decide which is better.
Of course, everyone knows and loves sweet potato fries but this time we’ve gone for Roasted Sweet Potato Cubes with a Piquant Pistachio Dressing. (You can also check out our recipes for baked sweet potatoes and sweet potato mash, if you’re so inclined)
This oven roasted sweet potato side dish was made for me by a good friend on my birthday one year, and was so popular I barely got a taste before they were all snaffled up.
A crispy sweet potato alone is insanely tasty, but the pistachio dressing is just something else.
Plus, this recipe is totally vegan AND sweet potatoes are packed with vitamins. This sweet potato side dish is really everything you could want in a recipe.
We’ve tweaked the original cubed sweet potato recipe to include some extra health benefits, and found the quickest and easiest way to get the potatoes chopped and cooked.
How to roast sweet potatoes cubes
Look, we know that not everyone knows how to bake sweet potatoes off the top of their head, so we’ve got some good tips for you!
First up, follow this explanation of how to cube sweet potatoes.
Or for a more visual guide, watch this video below.
Make sure you have a big, sharp knife. Something like this German-bladed chef’s knife is immense, but of course you can make do with what you’ve got.
To peel or not to peel? That is the question.
And it’s a good question. Generally we follow the rule that if the skin looks nice and relatively unblemished, leave it as it is.
If it’s looking kind of gross, get rid of it! And always wash first 😉
Oil really helps for roasting, and salt adds a lot to the taste. The chunkier the salt, the better.
For your perusal, we lovingly made four different roasted sweet potato recipes. Here are the results of our kitchen experiments.
Ranked in order of deliciousness:
- peel + oil/salt
- no peel + oil/salt
- no peel no oil/salt
- peel, no oil/salt
Notes from the kitchen:
- “Oil+salt is awesome on baked potato cubes (true). I love it most when the peel is on because it gets slightly crunchy which makes it fun to eat.”
- “Funnily enough, on the other hand I think peel and no oil/salt is the worst. Just boring peel.”
- “Best way to make roasted sweet potato cubes: just add oil and salt. No need to get rid of the healthy peel.”
So there you go. Now you know everything you need to know to make perfectly roasted and seasoned sweet potatoes.
Hopefully, these dreamy little cubes will become your go-to sweet potato side dish or even a full meal (especially with that pistachio dressing!)
If you’re looking for even more guidance on how to roast sweet potatoes, check out our guide on how to roast vegetables of all types.
What our readers are saying
Love love and love anything with sweet potatoes! And pistachios too! You’ve nailed this one!Hedi
I love that you’re leaving the peels on and not wasting all that great nutrition and deliciousness. The piquant dressing sounds awesome too!Gin⭐⭐⭐⭐⭐
Thank you for giving me one more delicious way to eat one of my favorite foods!Linda
Roasted Sweet Potato Cubes with a Piquant Pistachio Dressing
- Pre-heat the oven to 200°C/380°F.
- Give the potatoes a quick scrub and cut them into small cubes (roughly 2x2cm – see photo or video).
- Then throw them into a bowl, and use a spatula to make sure they get a good coating of oil. Sprinkle some salt over too.
- Layer the cubes out on a baking tray, ideally with parchment paper and in they go for 25 mins. Halfway through give them a bit of mix with said spatula.
- In the meantime peel and crush the pistachio (we found the easiest way was to put them in a bowl after shelling and use something sturdy and heavy like a thick glass or end of a rolling pin to crush them).
- Wash and slice the spring onion into fine rings, then add them to the bowl.
- Add the basil to the bowl too (cut first if using leaves). Add the maple syrup, mustard, olive oil and water. Stir well.
- Fetch the potatoes from the oven, and serve them onto the plates.
- Add the dressing to one side of the bowl. Enjoy!