Crispy Roasted Sweet Potatoes with Pistachios

Looking to level up your roasted veggie game? Meet your new go-to: Sweet Potato Pistachio Crunch. This simple, flavor-packed roasted combo is savory, slightly sweet, and seriously addictive. Whether tossed on a salad, folded into a grain bowl, or eaten straight off the pan, it delivers texture and depth in every bite.

Roasted sweet potatoes with pistachios on parchment paper — healthy salad topping or side dish

Why You’ll Love This Sweet Potato Side Dish

Naturally gluten-free and vegan
Easy to make with just a handful of ingredients
Packed with healthy fats, fiber, and antioxidants
Incredible on warm or cold salads, wraps, or as a topping for hummus plates

This dish is roasted until golden and crisp, and the pistachios toast alongside the sweet potato chunks to create a warm, nutty bite that’s perfect on its own or as a salad enhancer.

Ingredients

2 medium sweet potatoes, diced (skin on for extra fiber)
1/2 cup shelled pistachios (raw or dry roasted, unsalted)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
Freshly ground black pepper to taste

Optional: a pinch of cayenne or chili flakes if you want a subtle kick.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the sweet potatoes into small, uniform chunks. You want them bite-sized for quicker roasting and better texture.
Toss the potatoes with olive oil, paprika, salt, and black pepper. Make sure they’re well-coated.
Spread evenly on the baking sheet, giving them space to crisp up.
Roast for 20 minutes, then remove the pan and toss everything gently.
Add the pistachios to the pan and return to the oven for another 10–15 minutes, or until the sweet potatoes are golden and caramelized and the pistachios are toasted.
Cool slightly before serving. Store leftovers in an airtight container in the fridge for up to 4 days.

How to Serve It

Over a bed of arugula or mixed greens with a citrus vinaigrette
As a warm grain bowl topping with quinoa or farro
Inside a wrap with hummus and greens
On a charcuterie or appetizer board for color and crunch

Tips for the Best Roasted Sweet Potato Pistachio

Don’t overcrowd the pan. Use two sheets if needed.
Choose good-quality olive oil, the flavor shines through.
For an extra flavor twist, drizzle with maple syrup or pomegranate molasses after roasting.
For a savory twist, drizzle a bit of bacon fat over the roasted sweet potatoes before serving.