White sweet potatoes are roasted until perfectly crispy with simple spices and fresh herbs. They make a great side dish to any meal and excellent stand in for regular potatoes if you’re looking for a healthier stand-in.
A few years ago when I first got deep into the research on anti-inflammatory foods and food sensitivities, I stumbled upon white sweet potatoes. I actually bought them by accident the first time around thinking they were a purple sweet potato, only to cut into it and find a white inside. That definitely threw me for a loop!
What Are White Sweet Potatoes?
Compared to regular orange sweet potatoes, white sweet potatoes are less moist, more starchy and not as sweet. Their flavor is borderline nutty and because of their composition, they caramelize really well in the oven.
They’re much more similar to an actual white potato than a sweet potato, which is great news for anyone on AIP or eating a nightshade free diet that misses a good old fashioned white potato.
There are two main varieties of white sweet potatoes:
- Japanese sweet potato — This is the variety I mistakenly bought thinking it was a purple potato. It also goes by the name Muraski sweet potato. The outside of these potatoes has a pinkish purple skin and they’re shaped similarly to a regular sweet potato. The inside, however, is white. This variety is the starchier of the two.
- Hannah sweet potato — This variety is what is pictured here in this recipe. The Hannah white sweet potato is long and cylindrical in shape. The outside skin is a pale orange/tan color and the inside flesh is cream colored that turns more towards a shade of yellow once cooked. This potato is slightly less starchy than the Japanese version. There are also other varieties called Boniato, Jersey, O’Henry and DS White which are all white sweet potatoes that look basically identical to the Hannah variety.
You can find white sweet potatoes at many stores now like Whole Foods, Trader Joes, Sprouts, etc. and many co-ops and farmers markets.
About This White Sweet Potato Recipe
There are many ways to cook potatoes. I’ve mashed purple sweet potatoes and made crispy fries out of them, while air frying baby potatoes and red potatoes, but nothing beats a good old fashioned oven roasted potato and that continues to be my go-to preparation method for white sweet potatoes.
Chopped into even-sized cubes, the potatoes get nice and crispy around all the edges and the simple spices and fresh herbs make them a wonderful accompaniment to almost any meal.
For as much as I love these white sweet potatoes for dinner, I love them equally for breakfast with a couple of fried eggs on top or served as a sweet potato hash.
Ingredients For Roasted White Sweet Potatoes
- White sweet potatoes: Choose whichever variety you prefer (or can find). I choose to peel them for roasted, but you can also leave the skin on.
- Avocado oil: This is my roasting oil of choice as it does well with the high heat of the oven. Be generous with the oil, a good coating of fat is what helps the potatoes brown nicely in the oven.
- Spices: Salt, pepper, garlic powder, onion powder, oregano and thyme make the roasted potatoes well loved by most palates, but play around with these depending on your tastes.
- Fresh herbs: A sprinkle of freshly chopped herbs goes a long way on top of the finished potatoes. Rosemary, thyme or oregano are great options.
- Flaky salt: Finish them off with flaky salt for taste and texture before serving.
Roasted White Sweet Potato Recipe
Preheat the oven to 400°F and either line a baking sheet with parchment paper or grease it well with oil. If your oven has a convection setting, use it for this recipe. Convection ovens are wonderful for getting the crispiest potatoes.
Peel and chop the potatoes and place them in a large bowl with the oil and seasonings. Toss everything together until all the potatoes are well coated in the mixture.
Spread the sweet potatoes out onto the baking sheet in an even layer and roast in the oven for 25-30 minutes, flipping 3-4 times so all the sides get crispy.
My Pro Tip
Recipe Tip
Flipping the potatoes often while roasted will prevent them from sticking to the baking sheet and allow the sides to caramelize evenly.
Once they’re golden around the edges, remove from the oven and garnish with your chosen fresh herbs and flaky salt.
Storing and Reheating
Store any leftover roasted white sweet potatoes in an airtight container in the refrigerator. They’re best reheated in a skillet with some additional oil or other fat. The microwave will just make them mushy and rubbery.
More Sweet Potato Recipes To Try
The fun of a hasselback potato never wanes and these hasselback sweet potatoes are one of my favorites. The rosemary garlic sauce that’s drizzled on top seeps into all the crevices and makes them irresistible.
The air fryer is great for potato recipes and these parmesan herb air fryer sweet potatoes are no exception. They’re fork tender with crispy edges and practically melt in your mouth.
Looking to do something fun and unusual with sweet potatoes? How about turning them into sweet potato ice cream? This recipe puts pumpkin to shame and a delicious way to showcase the sweet side of sweet potatoes.
Crispy Roasted White Sweet Potatoes
Ingredients
- 2 medium-large white sweet potatoes, *see notes for different varieties
- 3 tablespoons avocado oil
- Salt & pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- Fresh chopped herbs for garnish
- Flaky salt for garnish
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Peel and cube the potatoes and place them in a large mixing bowl.
- Add the avocado oil and all the seasonings then toss together until all the potatoes are well coated in the mixture.
- Spread out onto the baking sheet in a single even layer.
- Roast for 25-30 minutes, tossing and flipping the potatoes at least 3-4 times throughout the process so all the edges get browned and crisp.
- Remove from the oven and garnish with fresh herbs and flaky salt before serving.
Notes
- Either the Japanese white sweet potato (purple skin with white flesh) or the Hannah sweet potato (white skin like a regular white potato and white flesh) will work for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
