Roasted sweet potato croutons are crunchy, sweet and easy to make. They’re the perfect healthy topping for salads and soup!
As a self-proclaimed salad expert, I have a laundry list of salad toppings that I use on the regular. Avocado, chopped apples and roasted nuts are up at the top, but I think my absolute favorite topping is sweet potato. I used to be all about chopping up baked sweet potatoes for salad and I’ve made a sweet potato tuna salad, but today I want to share a new method I’ve been using to make crunchy little sweet potato croutons.
So these sweet potato croutons aren’t anything too complicated or special. They’re literally just sweet potato chunks that are chopped small so that they cook quickly and get a little crunchy.
The roasting time can take anywhere from 15-25 minutes, depending on how large your chunks are, how many sweet potatoes you have on the baking sheet, how much moisture is in the sweet potato itself and how crunchy you want the sweet potatoes to get.
I’m all about the crunch factor and I don’t mind having a few brunt pieces so I roast mine a little longer.
The recipe for these little guys is really easy, but I do have a few pointers for ya:
Once the sweet potatoes are roasted you can add them to just about anything your little heart desires. Salad, soup, an omelette, savory oats… seriously, sweet potatoes go with everything. They are especially good on salads though!
Oh and I should also mention that they are crazy addictive. If you start munching on a few while prepping your salad you may find that you don’t have any left when it’s time to eat. Just a warning. 😉
I’d love to see how you use your sweet potato croutons on social media. If you try the recipes, be sure to take a photo and tag me (@eatingbirdfood or #eatingbirdfood) so that I see it!