While throwing together dinner one night, I added some leftover roasted sweet potatoes to a green salad with a zesty dressing and thought, “This would be even better if the potatoes were roasted like ‘croutons’ and tossed in BBQ seasoning.” The rest is history.
Let us show you how this 30-minute, 9-ingredient recipe is made! It’s incredibly versatile and can be added to salads, bowls, wraps, and beyond!
How to Make Sweet Potato Croutons
We start with a delicious blend of spices to add mega flavor! The smoky BBQ blend includes smoked paprika, chili powder, garlic powder, salt, pepper, and cayenne.
Mix the spices up in a bowl with sweet potatoes, avocado oil, and maple syrup.
Then place on a parchment-lined baking sheet, making sure to leave a little room to help with browning. And bake to crispy perfection!
We hope you LOVE these “croutons”! They’re:
Smoky
Savory-sweet
Quick and easy
Versatile
& Delicious!
We enjoy them as a snack or added to salads, bowls, wraps, and beyond!
More Sweet Potato Recipes
- 2-Ingredient Sweet Potato Hash Browns
- Cajun Baked Sweet Potato Fries
- Masala Chickpea Stuffed Sweet Potatoes
- Sweet Potato Lasagna
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
BBQ Roasted Sweet Potato Croutons
Ingredients
- 2 medium* sweet potatoes, cubed
- 2 ½ tsp avocado oil (see notes for oil-free)
- 2 tsp maple syrup
- 1 ½ tsp smoked paprika
- 1 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (omit for less heat)
Instructions
- Heat oven to 375 degrees F (190 C) and use the convection setting if you have it to speed cook time and help crisp up the potatoes. Also, line a baking sheet with parchment paper.
- Add cubed sweet potatoes to a large mixing bowl and top with avocado oil (see notes for oil-free), maple syrup, smoked paprika, chili powder, garlic powder, sea salt, black pepper, and cayenne pepper.
- Bake for 20-25 minutes, or until the potatoes are tender and golden brown and caramelized on the edges.
- Use immediately, or store cooled leftovers in the refrigerator for up to 2-3 days. Add to dishes cold, or heat in a 350 degree F (176 C) oven or on the stovetop in a skillet over medium heat until hot.
Video
Notes
*Medium potatoes measure 5 inches long and 2 inches wide.
*Nutrition information is a rough estimate.
Liat Malka Bar on says
Hi there!
is there a way to prepare those lovely sweet potatoes and keep them crispy for later time?
usually they don’t keep the crisp. they get soggy and soft as if i boiled them after a while.
thank you !
Hi Liat, you could cut into thin strips and use a dehydrator, but it will be a different texture. Roasted veggies are best when fresh, but for reheating, we find cooking over medium heat in a cast iron skillet helps them crisp back up a bit. It won’t be quite the same as fresh though!
Kortneii MacKenzie says
I just looked at the comments and realized didn’t leave one. I probably did on the Cesar salad recipe with these croutons. I highly suggest making these with the https://minimalistbaker.com/vegan-caesar-salad-with-bbq-sweet-potato-croutons/
It is so delicious! Yum. I make this recipe regularly! I top with a cashew parmesan and bam! One of the best salads ever!
Woohoo! Amazing, Kortneii! xoxo
Karen says
So yummy! They look just like the photo! I don’t think I would use them as croutons though. But they worked great as a snack or side dish. But honestly, ours didn’t make it until dinner. We ate most of them as soon as they came out of the oven!
We’re so glad you enjoyed them. Thanks for sharing, Karen!
CrystalLynn Bell says
OMG! These were delicious. I served them with a pork coconut curry and man, they were awesome!
We’re so glad you enjoyed them! Thanks so much for the lovely review!
Amanda Moon says
Made these tonight along with the crispy leeks from https://minimalistbaker.com/lemony-arugula-salad-with-crispy-shallot/ for steak salads. Incredible! I was distracted and totally missed putting the syrup in- I think it probably caused my potatoes to caramelize less but they still tasted fantastic.
What a lovely meal! Thanks so much for sharing, Amanda!
Victoria says
Made this yesterday. Delicious, as usual. Thank you!
Aw, thanks Victoria! xo
Ava says
Hey Dana!! I’m doing a sugar free diet can I omit the maple syrup???
We haven’t tried it, but we think they’d still be tasty! Let us know how it goes!
Sahara Devi says
What are the ingredients in your chili powder?
A chili powder blend typically includes chilies, cumin, oregano, coriander, and garlic powder. Sometimes small amounts of other spices such as allspice and clove. Hope that helps!
Rose says
Made these tonight and they are BOMB! Such a great seasoning for a roasted sweet potato. I had planned to add a sauce to them but they didnt need anything added. Served them alongside black beans, rice, avocado and lime! Will for sure be making again.
Whoop! We’re so glad you enjoyed it, Rose! Love your serving ideas too. Thanks so much for sharing!
Kathy Mader says
Does the recipe call for baked or raw sweet potatoes? You said you had leftover baked sweet potatoes but in the recipe you don’t specify (unless I missed it) and they look raw. Or can you do either?
Hi Kathy, use raw! The mention of leftover baked sweet potatoes was just where the inspiration came from.
Amanda says
Oooh, this looks so good! I’m wondering about using squash instead of or with the sweet potatoes?
Hi Amanda, We’ve never tried that, but might be tasty! Just know it won’t crisp up like sweet potatoes due to the higher moisture content. Let us know if you try it!
Kathi Pierce says
Can I cut up the sweet potatoes ahead of time? Would I just put them in cold water ~ until mix all the ingredients together and ready to cook?
Hi Kathi, yes, you can cut them up to 2-3 days in advance. No need to keep them in water (unless they are a certain variety that browns easily). Just store in a sealed container. Hope that helps!