This extra crispy, baked sweet potato recipe has only 5 main ingredients, a few spices and it’s baked, not pan-fried! All you have to do is prep the ingredients, then, when you’re ready to serve, use my special potato-crisping method to create the crispiest, tastiest baked sweet potatoes!
Crispy, Baked Sweet Potatoes
Beware of recipes that claim “crispy” potatoes that are baked and not fried. Most thick, baked potato cubes turn out soft and unimpressive. This is because the moisture in potatoes steams out while baking, resulting in soft, not-at-all-crispy potatoes. There’s a special trick, however, that I use to crisp up my baked potatoes that works every time.
I made these potatoes for my yearly autumn lady’s brunch. I hate fussing in the kitchen while friends or family are having fun, so I wanted a breakfast potato recipe that I could prep ahead, and just pop in the oven when they got there! This recipe was such a hit! I also served a crustless butternut squash quiche, creamy pumpkin polenta with mushrooms, the best overnight apple french toast I’ve ever made, and a gorgeous apple kale salad. Such a perfect Fall brunch menu!
The Simple Process
First, we’ll slice the sweet potatoes and prep the other veggies.
Next, we’ll give the potatoes a pat with a paper towel and mix them with egg, parmesan and spices.
Then, we’ll add the prepped veggies and bake for 35-40 minutes.
Silpat is The Way to Go for Crispy Potatoes!
I highly suggest using Silpat to line your baking sheet, instead of tin foil or wax paper. I find potato recipes like this always stick to foil or wax paper, and you have to scrape them off, and you end up losing the crispy underside of the potatoes… it’s just a mess.
Silpat is made of fiberglass mesh and food-grade silicone. Your potatoes will crisp perfectly on it, and then slide right off. No sticking, no mess, no fuss.
If you don’t have Silpat though, it’s not the end of the world. You can use foil or wax paper, but again, even if you use non-stick spray, some potatoes will become stuck.
Ingredient Notes
red bell pepper – You can use mini sweet peppers as well.
scallions – You can substitute with chives if you can’t find scallions.
red onion – You can substitute with shallots if you want your potatoes to be less onion-forward.
grated parmesan – Use freshly grated or the kind that comes in the shaky bottle.
egg – You won’t use an entire egg for this recipe, just enough to coat the potatoes.
old bay seasoning – I love spicy old bay for this recipe, but if you don’t have it, you can substitute paprika or even chili powder.
How to Make These Potatoes – Step-by-Step
1. Preheat oven to 400 F. (200 C.) Slice 5 sweet potatoes into 1-inch by ½-inch pieces. No need to peel them.
2. Thinly slice scallions, including the white part, until you have ¼ cup sliced scallions. Keep whites separate from the greens.
3. Dice ½ medium red onion.
4. Dice ½ medium red bell pepper.
5. Pat potatoes dry with a paper towel as best as you can.
6. In a mixing bowl, stir potatoes with 1 tbsp. olive oil, 2 tbsp. whisked egg, ¼ cup grated parmesan, ⅛ tsp. onion powder, ⅛ tsp Old Bay seasoning, ⅛ tsp. garlic powder, ½ tsp. salt, and a nice sprinkle of fresh ground pepper.
7. Add diced onion, diced red pepper, and sliced white scallions to the potatoes. Give them a nice stir.
8. Empty potatoes and veggies onto a silpat (or foil) lined baking sheet. Spread them out as evenly as you can (do a better job than I did in my photo). Bake for 40 minutes until edges are crispy, sprinkle with sliced green scallions, and serve.
Common Questions
You certainly can! I would just make sure to peel russet potatoes. You don’t need to peel sweet or other types of potatoes though.
It’s possible that your potatoes were too crowded in the pan. They need to have a little room so that they don’t steam each other while they cook. If they come out too soft for your liking, raise the oven temperature to 450 F. (230 C.). Add a little more parmesan, and bake for 10-15 minutes more.
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What To Serve With These Potatoes
Crispy, Baked Sweet Potatoes
Equipment
- 1 sharp knife & cutting board
- 1 mixing bowl
- paper towels – for patting potatoes dry
- 1 baking sheet lined with Silpat – or tin foil
Ingredients
- 5 medium sweet potatoes – sliced
- ¼ cup scallions – thinly sliced
- ½ medium red onion – diced
- ½ medium red bell pepper – diced
- 2 tbsp. olive oil – divided
- 2 tbsp. egg – whisked
- ¼ cup parmesan – grated
- ⅛ tsp. onion powder
- ⅛ tsp. garlic powder
- ⅛ tsp. Old Bay seasoning
- ½ tsp. salt
- fresh ground pepper – a nice sprinkle
Instructions
- Preheat oven to 400 F. (200 C.) Slice 5 sweet potatoes into 1-inch by ½-inch pieces. No need to peel them.
- Thinly slice scallions, including the white part, until you have ¼ cup sliced scallions. Keep whites separate from the greens.
- Dice ½ medium red onion and ½ medium red bell pepper.
- Pat potatoes dry with a fresh paper towel. Toss sweet potatoes in a bowl with 1 tbsp. olive oil. Add 2 tbsp. whisked egg, ¼ cup grated parmesan, ⅛ tsp. onion powder, ⅛ tsp. Old Bay seasoning, ⅛ tsp. garlic powder, ½ tsp. salt, and a nice sprinkle of fresh ground pepper.
- Add diced onion, diced red pepper, and sliced white scallions to the potatoes. Give them a nice stir. Empty potatoes and veggies onto a silpat (or foil) lined baking sheet. Spread them out as evenly as you can. Bake for 40 minutes until edges are crispy, sprinkle with sliced green scallions, and serve.
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