Roasted sweet potato croutons laced with the bold flavors of BBQ. Just 30 minutes required for this delicious side that’s perfect for topping salads and bowls, adding to wraps, and more!
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.
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Notes
*If oil-free, omit oil and use slightly more maple syrup. Optionally, you could also add a bit of nut butter of choice, such as almond butter, for an oil-like effect. Or, simply omit the oil. The potatoes won’t be quite as tender or caramelized, but they’ll still be good! *Medium potatoes measure 5 inches long and 2 inches wide. *Nutrition information is a rough estimate.