CAVA Roasted White Sweet Potato Recipe

CAVA roasted white sweet potato recipe is one of those simple sides I keep craving again and again. these roasted sweet potatos is normally served in their bowl but mostly enjoyed these with cheese dip.

On a sunday night, we were out at CAVA to try their newly introduce and few old dishes that were discountined. This roasted sweet potatos is one of them. I order their bowl with roasted vegetables only and this dish as sides.

This dish comes from Mediterranean-style bowl places like CAVA. They keep food fresh and clean. White sweet potatoes stand out because they are not too sweet. They roast well. They hold spices better. That’s why this side got popular fast.

I like this recipe because it feels balanced and today I’m making copycat version of CAVA roasted white sweet potato recipe at home.

If you love CAVA-style bowls at home, this recipe fits perfect. You can serve it with rice, greens, or grilled meat.

What If You Dont Have White Sweet Potatos For This Recipe?

No stress. I’ve been there.

If white sweet potatoes are not in your store, you still have options.

• Orange sweet potatoes work well. They cook faster. Cut them a bit bigger.
• Yukon gold potatoes give a mild taste. Less sweet but still good.
• Red potatoes hold shape better. Add a pinch more sugar.
• Regular russet potatoes roast crisp. Flavor stays simple.

I stick close to white sweet potatoes when I can. But these swaps still give that CAVA roasted sweet potato feel.

CAVA Roasted White Sweet Potato Recipe Perfect For

• Meal prep bowls for busy work days
• Healthy lunches that don’t feel plain
• Family meals with picky eaters
• Mediterranean-style plates at home
• Clean eating without losing taste

CAVA Roasted White Sweet Potato Ingredients

3 large white sweet potatoes – These are the heart of the recipe. I use white sweet potatoes because they are less sweet, roast evenly, and stay soft inside while getting a light crisp outside, just like the CAVA version.

3 tablespoons olive oil – Olive oil helps the potatoes roast instead of dry out. I like how it gives a clean taste and helps the edges turn golden without making the potatoes feel heavy or greasy.

1 teaspoon garlic powder – Garlic powder adds a warm, savory flavor without overpowering the potatoes. I prefer it over fresh garlic here because it spreads evenly and doesn’t burn during high-heat roasting.

1 teaspoon onion powder – Onion powder brings a soft depth that balances the sweetness. It gives that slow-cooked flavor without needing fresh onions, which can release water and stop the potatoes from crisping.

1 teaspoon paprika – Paprika adds a mild smoky note and nice color. I use it to give the potatoes that warm, roasted look and a subtle flavor that feels familiar in CAVA-style dishes.

1 tablespoon brown sugar – Brown sugar helps the potatoes caramelize in the oven. I like how it melts into the oil and spices, giving the outside a light sweetness without turning the dish into dessert.

½ teaspoon ground cinnamon – Cinnamon adds gentle warmth, not spice. It works quietly in the background and makes the sweet potatoes taste richer, especially when paired with brown sugar and paprika.

¾ teaspoon salt – Salt is key here. It brings out the natural flavor of the potatoes and balances the sweet notes. I always taste after roasting and adjust if needed.

½ teaspoon black pepper – Black pepper adds a soft bite that keeps the dish from tasting flat. It doesn’t make it spicy, just gives a little edge that works well with the sweet and savory mix.

How To Make CAVA Roasted White Sweet Potato

Step 1 | Prepare the White Sweet Potatoes

Start by peeling all three white sweet potatoes completely. Divide each potato lengthwise into two equal halves. Slice each half lengthwise into three equal sections, then cut across to form evenly sized cubes.

Keep the cube size as consistent as possible to ensure even roasting and proper caramelization.

Step 2 | Oil the Potatoes

Transfer all cubed white sweet potatoes into a large mixing bowl. Drizzle the olive oil evenly over the potatoes, making sure the oil coats every surface. Toss thoroughly until all pieces are well coated, as this helps achieve a soft interior and caramelized exterior.

Step 3 | Season the Potatoes

Add garlic powder, onion powder, paprika, brown sugar, ground cinnamon, salt, and black pepper directly over the oiled potatoes. Mix everything together very well so the seasoning is evenly distributed across all cubes.

The brown sugar and cinnamon enhance the natural sweetness while the savory spices balance the flavor.

Step 4 | Arrange for Roasting

Grease a baking pan generously to prevent sticking. Pour the seasoned white sweet potatoes onto the pan and spread them into a single, even layer. Leave space between the cubes so they roast instead of steam.

Step 5 | Roast the Potatoes

Preheat the oven to 425°F (220°C). Place the pan on the center rack and roast for 30 to 35 minutes. Every 10 minutes, remove the pan from the oven and toss the potatoes using a spatula to prevent burning and ensure even browning on all sides.

Step 6 | Check for Doneness

After 30 minutes, test doneness by inserting a toothpick into a cube. The inside should be very soft while the outside is caramelized and lightly crisp. If needed, return to the oven for up to 5 additional minutes depending on cube size.

Step 7 | Serve

Remove from the oven once fully roasted. The white sweet potatoes should be tender inside with a golden, caramelized exterior. Serve hot as a side dish similar to the roasted white sweet potatoes served at CAVA.

Special Tips for Perfect CAVA Roasted Sweet Potato

Cut cubes the same size
Even-sized cubes cook at the same speed, so nothing burns or stays hard. This is the easiest way to get soft centers and crisp edges.

Don’t skip flipping during roasting
Flipping every ten minutes helps all sides brown evenly and keeps sugar from burning on one side of the pan.

Use a hot oven, not low heat
A hot oven seals the outside fast, which keeps the inside soft. Low heat makes potatoes dry and dull in flavor.

Leave space on the pan
When potatoes touch each other, they steam instead of roast. Space lets heat move around and build that CAVA-style crust.

Taste salt after roasting
Salt wakes up flavor after cooking. A small pinch at the end can fix a flat batch without adding more spices.

Serve right away for best texture
These taste best fresh from the oven. Waiting too long softens the crisp edges and dulls the roasted flavor.

Leftover and Reheating

Storing Leftovers
Let the roasted white sweet potatoes cool fully first. I store them in an airtight container in the fridge. They stay good for up to four days. Avoid stacking too deep so they don’t turn soggy.

Reheating for Best Taste
I reheat leftovers in the oven or air fryer at 375°F. This brings back crisp edges. Skip the microwave if you can. It makes them soft and dull in flavor.

What To Serve with This CAVA Roasted Sweet Potato

I serve this CAVA roasted white sweet potato in many ways, and it never feels boring. It fits into simple meals and fuller plates without trying too hard.

I like adding it to grain bowls with brown rice, fresh greens, and a spoon of hummus. The creamy and warm mix always works.

It sits really well next to grilled chicken or lamb. I keep the protein simple so the sweet potato still stands out.

Sometimes I toss the warm cubes into a salad. The contrast with cold greens feels fresh and filling.

On busy days, I wrap it in pita with tahini. For a fast meal, I serve it with eggs. Morning or night, both feel right.

CAVA Roasted White Sweet Potato Recipe FAQs

Can I make this recipe ahead of time?
Yes, I often roast them a day early. Let them cool fully, then store in a sealed container in the fridge. Reheat in the oven or air fryer to bring back the roasted texture.

Why use white sweet potatoes instead of orange ones?
White sweet potatoes are milder and less sugary. They roast without falling apart and give that balanced flavor you taste in CAVA bowls, not dessert-sweet.

Can I air fry these instead of using the oven?
Yes, air frying works well. Cook at 400°F for about 15 to 18 minutes. Shake the basket halfway so all sides brown evenly.

Is this CAVA roasted white sweet potato recipe vegan?
It is fully vegan as written. Every ingredient is plant-based, and the flavor still feels rich and satisfying without adding anything extra.

Can I skip the brown sugar?
You can skip it if you prefer less sweetness. The potatoes will still roast nicely, but you’ll lose some caramelized edges and depth.

How do I keep the potatoes crispy after cooking?
Spread them out on the pan and avoid stacking. Reheat in a hot oven or air fryer instead of the microwave.

Can I freeze roasted white sweet potatoes?
I don’t suggest freezing them. Once thawed, they turn soft and watery. Fresh or refrigerated leftovers taste much better.

What oil gives the best flavor here?
I like olive oil for its clean taste. Avocado oil also works if you want something neutral with a higher heat tolerance.

Can I add extra spices without ruining the recipe?
You can adjust spices easily. Smoked paprika, cumin, or a pinch of chili powder work well without changing the CAVA-style feel.

This CAVA roasted white sweet potato recipe is one of those sides that never gets old. I make it when I want comfort food that still feels clean. The soft inside. The crisp edges.

That light sweet flavor hits every time. It fits bowls, plates, and even wraps. If you love CAVA-style food at home, this dish belongs in your kitchen.