Tips for roasting sweet potato Does anyone have any tips for roasting sweet potatoes? Since - seems to me - they cook and break down much faster than normal potatoes I skipped the parboiling stage and just stuck them (peeled) in the oven to roast for 45-60 minutes.

However they still came out a somewhat soft and squidgy result. Roast for shorter time or some other methodology?

I suppose I am looking for a crisp texture something like a normal roast potato but keeping the orange colour and distinctive sweet taste of the sweet potato itself.
Are you oiling them before roasting?  Also, you mention peeling, but not cutting it up vs. roasting it whole.

I cut mine into chunks (maybe 1"/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning.