Limited Edition Collector Blades
How to Cut Sweet Potatoes: Cubes, Fries, Rounds and Wedges
How do you cut sweet potatoes? Wash or peel them, trim both ends, cut a thin slice off one long side so the potato lies flat, then slice it into planks and cut the planks into sticks (fries) or cubes. A sharp, sturdy chef's knife handles the dense flesh without wedging. Our pick is the Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79): German X50CrMoV15 steel at 54–56 HRC with a 16–18° edge, tough enough for hard root vegetables.
Sweet potatoes are dense, so the knife can stick halfway through. The fix is a stable, flat base and a confident downward and forward stroke.
Step by step: the base method
- Scrub the potatoes. Peel with a Y peeler ($69) if you like, or leave the skin for fiber and texture.
- Trim the ends.
- Make it flat. Slice a thin strip off one side and turn the potato onto it.
- Cut into planks of the thickness you want.
- Stack and cut sticks from the planks.
- Cut across the sticks for cubes.
Sizes and cooking times
| Cut | Size | Roast at 425°F | Best for |
|---|---|---|---|
| Small dice | ½" | About 20 min | Hash, tacos, grain bowls |
| Cubes | 1" | 25–30 min | Roasted sides, salads |
| Fries | ¼–½" sticks | 20–30 min, flip once | Oven or air-fryer fries |
| Wedges | 8 per potato | 30–35 min | Steak night, game day |
| Rounds | ½" coins | 25 min | Gratin, casserole, grilling |
Times vary by oven and pan; cook until tender and browned at the edges.
How to cut wedges
Halve the potato lengthwise, lay each half cut-side down, and cut it lengthwise into 3–4 wedges by angling the knife toward the center.
Tips for even cooking
- Keep sizes uniform so everything finishes together.
- Don't crowd the pan. Crowding steams instead of browning.
- Soak fries in cold water for 30 minutes, then dry well, for crisper results.
- Hone first. A ceramic honing rod ($79) keeps the edge from stalling in dense flesh.
- Don't twist a stuck knife. Lift and re-cut.
Best knife for sweet potatoes
| Knife | Why |
|---|---|
| 8" chef's knife | Power and length for planks and cubes |
| Serbian chef's knife | Extra height and weight for very large potatoes |
| Paring knife | Trimming eyes and blemishes |
Our picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Serbian Chef's Knife 7.5", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A taller blade for big roots.
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming.
Related: how to dice potatoes and how long to bake a sweet potato.
FAQ
How do you cut sweet potatoes safely?
Trim the ends, slice a flat side so it can't roll, then cut planks, sticks and cubes. A sturdy chef's knife like the Dalstrong Gladiator Series 8" ($79, German steel, 54–56 HRC) won't stall in the dense flesh.
Do you need to peel sweet potatoes?
No. The skin is edible; just scrub it well.
How big should sweet potato cubes be for roasting?
About 1 inch for 25 to 30 minutes at 425°F.
How do you cut sweet potato fries?
Cut planks ¼ to ½ inch thick, then cut them into sticks of the same width.
Why does my knife get stuck in sweet potatoes?
They're dense. Use a sharp, sturdy blade and a flat base, and don't twist the knife.
