Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. Peel the sweet potatoes and dice them into uniform 1-inch cubes to ensure even cooking.
  3. Place the cubed potatoes in a large mixing bowl. Drizzle with olive oil and toss with salt, pepper, smoked paprika, and garlic powder until evenly coated.
  4. Spread the potatoes across the baking sheet in a single layer, leaving at least a half-inch of space between pieces to avoid steaming.
  5. Roast for 25–30 minutes, using a spatula to flip and rotate the potatoes halfway through (at the 15-minute mark).
  6. Remove from the oven once edges are charred and centers are velvety. Let them rest on the pan for 5 minutes to firm up the exterior.