Sweet Potato Croutons
Crispy, crunchy, baked Sweet Potato Croutons are marvelous on salads and soups, of course, but they're equally snackable by themselves!
- 1 large sweet potato slightly less than 1/2-inch, peeled and cut into 1 cm cubes *See Cook's Notes in post for instructions
- 1 1/2 tablespoons neutral oil such as canola or grapeseed
- 1 tablespoon Cranberry Dry or another dry rub
- sprinkle of kosher salt
Preheat oven to 425°F. In a mixing bowl, toss the sweet potato cubes with the oil until all surfaces of the cubes are shiny and coated. Sprinkle the dry rub over the potato cubes and toss to coat. Scatter the cubes over a rimmed sheet pan in a single layer, leaving plenty of room for air to circulate around the cubes. Bake for 25 to 40 minutes, stirring after the first 15 minutes to release the cubes from the pan and shift their position. After the first 25 minutes, remove, slightly cool, and eat one cube to test the crispness. If you like it where it is, take the croutons from the oven. If you'd like them a little crispier, return the pan to the oven and repeat the test every 5 minutes until desired crispness is achieved. Allow the Sweet Potato Croutons to cool completely to room temperature. Use cooled croutons immediately or store in an airtight container in the refrigerator.
To Re-Crisp the Sweet Potato Croutons:
Scatter the croutons over a rimmed sheet pan in a single layer. Place the pan in a preheated 400°F oven for 4 to 6 minutes, or until hot. Again, cool to room temperature before using or munching.