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 upĀ baked sweet potatoes for salad and Iāve made a sweet potato tuna salad, but today I want to share a new method Iāve been using to make crunchy little sweet potato croutons.
WATCH HOW TO MAKE 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.
Iām all about the crunch factor and I donāt 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:
- Keep the sweet potato chunks small and uniform in size, about 1/4 inch.
- Make sure to space the sweet potato chunks out on the baking sheet. If theyāre too crowded they will steam and never get crunchy.
- I tested multiple batches and the parchment lined baking sheet yielded the crispiest croutons. You can use a baking stone as well, but the sweet potatoes didn’t get AS crunchy with this method.
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.Ā 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 donāt have any left when itās time to eat. Just a warning. š
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Roasted sweet potato croutons are crunchy, sweet and easy to make. They’re the perfect healthy topping for salads and soup!
Ingredients
- 2 cups chopped sweet potatoes, about 1/4 inch
- 2 teaspoons avocado or coconut oil
- sea salt, to taste*
Instructions
- Preheat oven to 450Ā°F.
- Coat sweet potato chunks in oil and sprinkle with sea salt. Spread over a parchment lined baking sheet or baking stone and roast for 20 minutes, or until sweet potato chunks are brown on the edges and have a little crunch on the outside. Stir/toss potato chunks once mid-way through baking.
- Serve immediately. These are meant to be made and eaten right away. You can make them in advance, but they will not stay crunchy.
Notes
*Feel free to keep the seasoning simple with sea salt or add whatever spices you like for extra flavor. I like adding cumin, cinnamon, maple syrup!
Nutrition
- Serving Size: 1 cup
- Calories: 155
- Sugar: 6g
- Fat: 5g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
Keywords: sweet potato croutons, sweet potato for salads
I’d love to see how you use your sweet potato croutonsĀ 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!
Andrew says
May 27, 2016 at 11:42 amThese look amazing! What a great idea!
Dani @ Dani California Cooks says
May 27, 2016 at 8:09 pmI could happily have sweet potatoes for every meal. Not sure why I don’t!
Lauren @ The Bikini Experiment says
May 28, 2016 at 9:14 amI have always been a fan of croutons, so this is an amazing idea. Sweet potatoes are a favorite of mine so this is a win win recipe. Thank you. xo Lauren
★★★★★
Marsha says
May 28, 2016 at 10:22 amThis totally sounds like something I would love! I usually skip croutons, but I miss them š Gonna pin this one to try soon!
Christine @ Run Plant Based says
May 28, 2016 at 5:09 pmThese look wonderful and love the simple ingredient list, thanks!
Jill says
May 29, 2016 at 8:09 amLooks great! I love adding sweet potatoes to my salads!
Elizabeth Martin says
May 29, 2016 at 12:29 pmThese look really tasty! love the “crunchiness” xD
★★★★
Sarah | Well and Full says
May 30, 2016 at 12:18 pmI love the idea of using sweet potatoes as croutons! So healthy and delicious!
amindfullmom says
May 31, 2016 at 9:26 amI can’t wait to try this!! I top my salads with baked sweet potato fries all the time, so this is just an easier way for my fork to grab it up!!!
Marye Audet-White says
May 31, 2016 at 10:03 amOh yum! These look so good, I cant wait to try them!
Marshie Boswell says
May 31, 2016 at 4:51 pmBrittany this is genius!! <3 <3 <3
Zmorix says
December 3, 2016 at 5:54 pmI ran across a caesar salad recipe that mentioned sweet potato croutons instead of regular croutons. I will need to make enough to portion a salad for 35 people. I love sweet potatoes, so I am stoked to try this!! My question is…could I substitute olive oil or is the coconut still better? Is there a big cost difference or just flavor wise? Thank u from a Canadian linecook student.
Nancy says
May 26, 2017 at 8:26 amI grate sweet potatoes and cook them in the microwave like making potato chips. It makes smaller crunchies.
Lynn Puckett says
February 2, 2018 at 10:43 amIt looks like the potatoes aren’t peeled first. Am I seeing that correctly in the picture?
Brittany Mullins says
February 2, 2018 at 2:31 pmThat is correct! No need to worry about peeling them.
Wendy says
July 13, 2018 at 7:13 amThese are soooo good!!! I will on occasion sprinkle smoked paprika on the potatoes, with the salt, and they come out with a slight bbq flavor! so yummy! thank you for sharing!
★★★★★
Brittany Mullins says
July 13, 2018 at 10:29 amOh! I love that idea. I’m going to try that next time I make these. š
Anandhi Mani says
May 2, 2019 at 10:11 amThank you! So easy simple.