BBQ Roasted Sweet Potato Croutons

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!

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.

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

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

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

2-Ingredient Sweet Potato Hash BrownsCajun Baked Sweet Potato FriesMasala Chickpea Stuffed Sweet PotatoesSweet Potato Lasagna

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!

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 Print SAVE SAVED

5 from 6 votes Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 4 (Servings)Course Side DishCuisine Gluten-Free, VeganFreezer Friendly NoDoes it keep? 2-3 Days

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US Customary – Metric2 medium* sweet potatoes, cubed 2 ½ tsp avocado oil (see notes for oil-free)2 tsp maple syrup1 ½ tsp smoked paprika1 tsp chili powder3/4 tsp garlic powder1/4 tsp sea salt1/4 tsp black pepper1/4 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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