Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • ½ tsp smoked paprika
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to prevent the sugars in the potato from sticking to the metal.
  2. Peel the sweet potatoes and cut them into uniform 1-inch cubes. Pat the cubes completely dry with a paper towel to remove surface moisture.
  3. Place the dried cubes into a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika.
  4. Toss thoroughly until every cube is glistening and evenly coated.
  5. Spread the potatoes onto the baking sheet in a single layer, ensuring they are not touching to prevent steaming.
  6. Roast for 35–40 minutes, flipping the potatoes with a spatula halfway through (around the 20-minute mark).
  7. Remove when edges are charred and centers are tender. Toss with fresh parsley and lemon zest immediately.