Easy Sweet Potato Cubes


Lately meal prep has been, well, thrown together. We’ve got a lot of frozen food and pantry items that need to be used up, so instead of buying ingredients for complete meals, we’ve been just using what we have. A can of black beans here, a bag of frozen corn there, the rest of the sriracha—you get it. The good news is with a delicious base like sweet potatoes, cleaning out your fridge and pantry becomes really easy!

Baked sweet potatoes are the perfect base for so many meals. Here are a few ideas.

  • You can make a power bowl with shredded chicken, roasted veggies, quinoa, nuts, and a quick vinaigrette.

  • You can make a damn tasty breakfast by topping sweet potato cubes with eggs, cheese, and other toppings like steak or salsa.

  • You can embrace the sweetness by adding a warm peanut butter drizzle and some cinnamon on top!

For meal prep in particular, sweet potatoes rock because they’re a nutrient-rich and slow-digesting carbohydrate that holds up great all week. Let them cool completely then store your sweet potato cubes in an airtight container for up to 5 days.


The perfect compliment to sweet potatoes is tarragon seasoning. Tarragon and a pinch of salt is really all you need for perfect sweet potatoes. I like to baked these until they start charring. It creates a nice golden crunch on the outside with a nice, soft interior.

Easy Baked Sweet Potato Cubes

sweet potato cubes

Create a power bowl, top 'em with an egg, or eat them on their own. These sweet potato cubes are so versatile and they last all week.


  • 4 medium sweet potatoes

  • 1 tbsp tarragon seasoning

  • pinch salt

  • 2 tbsp olive or avocado oil


  1. Preheat oven to 400 degrees

  2. Skin sweet potatoes using a peeler then chop them into cubes with a big, sharp knife.

  3. Coat sweet potatoes with oil and arrange them in a single layer on two cookie sheets. For easy clean-up, put aluminum foil down before adding sweet potatoes.

  4. Sprinkle evenly with salt and tarragon.

  5. Pop sweet potato cubes in the oven for 15-17 minutes then flip them.

  6. Cook another 15-17 minutes to desired crispiness.

  7. Allow sweet potatoes to cool before transferring to meal prep containers.

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