How to Cube Sweet Potatoes for Even Cooking

Sweet potatoes are the MVP of taco bowls. They’re hearty, naturally sweet, and soak up flavor like a sponge. But no matter how perfectly you season them, they won’t cook right if they’re not cut right. Uneven chunks lead to burnt edges, undercooked centers, or a batch that turns into mush on one side and rocks on the other.

Cubing them properly is one of those kitchen skills that seems simple but makes a world of difference. Once you learn the technique, it becomes second nature and guarantees evenly cooked, golden bites every time.

Why Cube Size Matters

Sweet potatoes are dense. If you cube them too large, they take forever to soften. Too small, and they risk drying out or becoming too soft. For taco bowls, the goal is balance: cubes that are tender inside with just enough surface area to caramelize or crisp.

Ideal cube size for taco bowls is around three-quarters of an inch. That gives you the perfect bite without overpowering other ingredients like beans, salsa, or toppings.

Even size also means even cooking. Whether you’re roasting on a sheet pan or using the air fryer, uniform pieces ensure no cube is left behind or overcooked.

Tools You’ll Need

You don’t need fancy equipment to cube sweet potatoes. A sharp chef’s knife and a sturdy cutting board are all you need. Optional but helpful tools include a vegetable peeler and a bench scraper for clean transfer.

Tip: Make sure your knife is sharp. Sweet potatoes are hard, and a dull blade can slip or cause uneven pressure, which leads to awkward cuts or worse, accidents.

Step-by-Step: How to Cube Sweet Potatoes

1. Wash and peel (or don’t):

Scrub them clean. You can leave the skin on for extra nutrients and texture, or peel if you prefer a smoother bite.

2. Trim the ends:

Slice off both tips to give yourself a flat, stable base.

3. Cut into slices:

Stand the sweet potato on its flat end. Cut lengthwise into thick slices about three-quarters of an inch wide.

4. Stack and slice again:

Lay the slices flat, then cut them lengthwise into strips.

5. Cube it:

Rotate those strips and slice crosswise to make even cubes.

It helps to work with one sweet potato at a time. Once you’ve got a rhythm, it’s a fast and satisfying prep step.

Common Mistakes to Avoid

Rushing the cuts:

Hurrying through the process can lead to uneven cubes and uneven cooking. Slow down until your knife skills improve.

Skipping the size check:

Eyeballing is fine if you’re experienced, but using your fingers or a ruler the first few times ensures consistency.

Overcrowding your pan or basket:

Even the most perfect cubes won’t cook right if they’re piled on top of each other. Give them space to breathe.

Extra Tips for Better Results

• If you’re air-frying, slightly smaller cubes can crisp up better in less time.
• If you’re roasting, a touch of oil helps browning, but too much can make the cubes soggy.
• Preheating your pan in the oven helps kickstart caramelization when roasting.

Final Thoughts

Cubing sweet potatoes the right way doesn’t take long, but it changes everything. Even cuts mean even cooking, better texture, and a more professional finish to your taco bowl.

Master this simple prep skill, and you’ll unlock the full potential of sweet potatoes every time they hit your plate.