BBQ Roasted Sweet Potato Croutons

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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:

Quick and easy
& 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

BBQ Roasted Sweet Potato Croutons

Roasted sweet potato croutons laced with the bold flavors of BBQ. Just 30 minutes required for this delicious side that’s perfect for topping salads and bowls, adding to wraps, and more!
Author Minimalist Baker
Using wooden tongs to pick up a serving of Vegan Caesar Salad topped with Sweet Potato Croutons
5 from 6 votes
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.

Nutrition (1 of 4 servings)

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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My Rating:

  1. Liat Malka Bar on says

    Hi there!
    is there a way to prepare those lovely sweet potatoes and keep them crispy for later time?
    usually they don’t keep the crisp. they get soggy and soft as if i boiled them after a while.
    thank you !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liat, you could cut into thin strips and use a dehydrator, but it will be a different texture. Roasted veggies are best when fresh, but for reheating, we find cooking over medium heat in a cast iron skillet helps them crisp back up a bit. It won’t be quite the same as fresh though!

  2. Karen says

    So yummy! They look just like the photo! I don’t think I would use them as croutons though. But they worked great as a snack or side dish. But honestly, ours didn’t make it until dinner. We ate most of them as soon as they came out of the oven!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      A chili powder blend typically includes chilies, cumin, oregano, coriander, and garlic powder. Sometimes small amounts of other spices such as allspice and clove. Hope that helps!

  3. Rose says

    Made these tonight and they are BOMB! Such a great seasoning for a roasted sweet potato. I had planned to add a sauce to them but they didnt need anything added. Served them alongside black beans, rice, avocado and lime! Will for sure be making again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Rose! Love your serving ideas too. Thanks so much for sharing!

  4. Kathy Mader says

    Does the recipe call for baked or raw sweet potatoes? You said you had leftover baked sweet potatoes but in the recipe you don’t specify (unless I missed it) and they look raw. Or can you do either?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathy, use raw! The mention of leftover baked sweet potatoes was just where the inspiration came from.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, We’ve never tried that, but might be tasty! Just know it won’t crisp up like sweet potatoes due to the higher moisture content. Let us know if you try it!

  5. Kathi Pierce says

    Can I cut up the sweet potatoes ahead of time? Would I just put them in cold water ~ until mix all the ingredients together and ready to cook?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathi, yes, you can cut them up to 2-3 days in advance. No need to keep them in water (unless they are a certain variety that browns easily). Just store in a sealed container. Hope that helps!