Savory Roasted Sweet Potato Cubes | Hurry The Food Up

Roasted Sweet Potato Cubes – The Perfect Side

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Roasted sweet potato cubes are in the bowl on the table with a piquant pistachio dressing on the chopping board | Hurry The Food Up

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)

Cutted sweet potatoes are on the baking tray with a bowl of piquant pistachio dressing that is on the table with the chopping board | Hurry The Food Up

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.

4 different types of roasted sweet potatoes are ready on the parchment paper on the baking tray | Hurry The Food Up

Ranked in order of deliciousness:

  1. peel + oil/salt
  2. no peel + oil/salt
  3. no peel no oil/salt
  4. 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.

Roasted sweet potato cubes are in the bowl on the table with 2 forks and a pistachio dressing on the chopping board | Hurry The Food Up

What our readers are saying

Love love and love anything with sweet potatoes! And pistachios too! You’ve nailed this one!


I love that you’re leaving the peels on and not wasting all that great nutrition and deliciousness. The piquant dressing sounds awesome too!


Thank you for giving me one more delicious way to eat one of my favorite foods!

Print Pin
5 from 10 votes

Roasted Sweet Potato Cubes with a Piquant Pistachio Dressing

Perfectly roasted sweet potatoes cubes with a beautifully sweet and nutty pistachio dressing drizzled over. Plus, this recipe is vegan and full of nutrients!
Course Mains, Side Dish
Cuisine Vegan
Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 728kcal


  • 2 sweet potato (each 300 – 400g)
  • 1 tbsp olive oil (optional and awesome)
  • 1 pinch salt (optional and awesome)

For the 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!


This recipe was supplied by and adapted from our friend Simona. Thanks Simona!
If you liked this recipe we have other:
Easy and Delicious Sweet Potato Bake
The Perfect Lunch Sweet Potato Salad
Sweet and Savory Honey Roasted Carrots & Parsnips
Totally Healthy Sweet Potato Casserole
Cozy and Creamy Sweet Potato Soup
Full of Flavour Sweet Potato Burritos


Nutrition Facts
Roasted Sweet Potato Cubes with a Piquant Pistachio Dressing
Serving Size
409 g
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

About Dave

From the UK to Germany with many stops along the way. Food without meat is the best type of food. And I plan to share it!

This article has been medically reviewed by James Bell

Healthy, nutritious and absurdly tasty food? That’s what I’m all about. I love recipes which are full of flavour but are good for you too. My job in family medicine led me to become a nutrition professional as well, with an aim to get people healthier just by the food they eat.


  1. Love the experimenting! And that sauce looks incredible!! I love pistachios…would have never thought of something like this. Home run!

  2. People who don’t eat the potato skin make me cry! YOU MUST! Just like you must eat kiwi skin, mango skin, etc!

  3. I’ve never thought about keeping the skins on my squash before roasting, but what a great treat that would be not to have to do the painful job of peeling them! Love this sauce too!

  4. Love love and love anything with sweet potatoes! And pistachios too! You’ve nailed this one!

  5. Ok, you had me at pistachios! I love them! This really sounds good. I have to try it out sometime!

  6. Sweet potatoes and pistachios together sound great. It’s a combo I have never tried but I just know the flavours and textures will be great. Perfect for the holidays!

  7. I’ve never combined sweet potatoes and pistachios but it sounds delicious!

  8. that dressing sounds wonderful

  9. looks great! Love that you tried it 4 different ways 🙂

  10. 5 stars
    I love that you’re leaving the peels on and not wasting all that great nutrition and deliciousness. The piquant 🙂 dressing sounds awesome too!

  11. These look sensational! I love sweet potatoes and love your experiments you did! That pistachio dressing is just amazing, I’m drooling a bit!

  12. Thank you for giving me one more delicious way to eat one of my favorite foods!

  13. 5 stars
    I never thought sweet potatoes could look so delicious lol though the mustard worries me a little, (I can’t stand it), so I’d like to skip it or swap it with something else, any suggestions?
    thanks for the amazing recipe by the way. Absolutely love it!

    • Hi Papa Louie, that’s a tough one! Dijon mustard is pretty hard to replace. Hmm, I’d probably recommend leaving it out altogether, or try this sweet potato recipe instead – no mustard involved! Let us know what you go for! 🙂

  14. Caroline Vlegard

    5 stars
    It was great! Loved it thanks

  15. Help! Am I reading something wrong? In your “Nutritional Information,” this says 1,971 calories and a boatload of fat in this recipe. What am I missing

    • Hi Irene! Woow, that is definitely a mistake from our side. Thanks a ton for pointing this out. I updated the nutri info. One serving is about 750 kcal. Still quite calorie rich, but no wonder with ingredients like pistachios, sweet potato and olive oil. All good calories though! 🙂

  16. I have tried a few if your recipes and I’ve made the farmer’s breakfast about five times now but this pistachio number didn’t work for me. I was intrigued by the pistachios but it was weird overall. I don’t mean to be negative but I just didn’t enjoy it. Live and learn. Next!

    • Hey Patricia, no hard feelings! I guess everything’s not for everyone. I love this one, but I still hate mushroom soup :D. You’ll have to try another recipe now just to balance things up 🙂

  17. I AM AN Indian and when I was a kid i used to eat sweat potato cubes and Banarasi Paan Every day. I mean these are two of my favourite street food out there. Your blog throw me out back to those golden days. Thanks a lot for this awesome content.

  18. 5 stars
    Wow, I like your wonderful stuff and easy to make your recipe.

    • Tasty yet easy recipes that’s exactly that what we’re working for!! Really a pleasure to hear that! Thank you!!

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