The Roasted Sweet Potato Mistake That Leads To Soggy Results - Tasting Table

"Perfectly roasted sweet potatoes are crisp on the outside, nicely browned, with a velvety interior. However, there's one mistake many people make that can easily turn a good thing into a soggy situation: placing sweet potatoes too close together or overcrowding the pan. In contrast to baking, roasting requires higher temperatures, usually at or above 400 degrees Fahrenheit, to distribute dry heat to cook and crisp the veggies. No matter how you slice them - whether it's in cubes, wedges,"

"This rule of thumb is true for roasting sweet potatoes and other veggies so they don't become mushy. If you overcrowd the pan by piling on too many potatoes, there's not much room for the vegetable's moisture to evaporate - and instead steam gets stuck within and cooks the potatoes. While sharing their tips for the best roasted sweet potatoes, Jessica Randhawa, chef and recipe developer behind The Forked Spoon,"

Roasting sweet potatoes requires dry, high heat (usually ≥400°F) to produce crisp, browned exteriors and a velvety interior. Overcrowding the pan traps moisture and causes steaming, leading to soggy potatoes. Give pieces ample space so heat circulates evenly and moisture can evaporate; spacing prevents steaming and promotes browning. Roast in batches or use separate or larger pans, such as aluminum baking sheets that retain and distribute heat evenly. Cut style—cubes, wedges, fries, or whole—does not change the need for breathing room. Avoid piling potatoes together to ensure they crisp up rather than become mushy.

Read at Tasting Table