BBQ Roasted Sweet Potato Croutons

Baking sheet of tender Roasted Sweet Potato Croutons with BBQ seasonings

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!

Sweet potato, maple syrup, avocado oil, sea salt, and BBQ seasonings

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.

Bowl of smoked paprika, chili powder, garlic powder, sea salt, black pepper, and cayenne

Mix the spices up in a bowl with sweet potatoes, avocado oil, and maple syrup.

Stirring cubed sweet potatoes with oil and BBQ spices

Then place on a parchment-lined baking sheet, making sure to leave a little room to help with browning. And bake to crispy perfection!

Baking sheet of cubed sweet potato tossed in oil and BBQ spices

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

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!

Platter of romaine lettuce topped with shredded carrots and BBQ Sweet Potato Croutons

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 (Servings)

Course Side Dish

Cuisine Gluten-Free, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

  • 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)
  • 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.

*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.

Serving: 1 serving Calories: 94 Carbohydrates: 16.2 g Protein: 1.2 g Fat: 3 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.46 g Monounsaturated Fat: 2.03 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 202 mg Potassium: 250 mg Fiber: 2.3 g Sugar: 4.8 g Vitamin A: 9766 IU Vitamin C: 1.66 mg Calcium: 26.66 mg Iron: 0.57 mg


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