Ingredients:
- 2 large sweet potatoes (approx. 2 lbs)
- 3 Tbsp Extra Virgin Olive Oil
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Smoked Paprika
- ¼ tsp Garlic Powder
Instructions:
- Preheat the oven: Set your oven rack to the middle position and preheat the oven to a scorching 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- Prepare the Potatoes: Scrub the sweet potatoes thoroughly. Peel them if preferred. Chop the potatoes into approximately 1-inch (2.5 cm) uniform cubes. Pat the chopped potatoes very dry with a clean tea towel or kitchen paper to eliminate surface moisture, which aids crispiness.
- Season the Potatoes: Place the dry sweet potato cubes into the large mixing bowl. Drizzle with the olive oil, ensuring every piece is fully coated.
- Add Spices: Sprinkle the salt, pepper, smoked paprika, and garlic powder over the oiled cubes. Toss vigorously until the seasonings are evenly distributed and the potatoes are brilliantly orange.
- Spread Them Out: Transfer the seasoned potatoes to the prepared baking sheet. Crucially, spread them into a single layer, ensuring there is space between the cubes. If they are touching or piled high, use a second tray to ensure they roast rather than steam.
- Initial Roast: Place the tray in the preheated oven and roast for 15 minutes.
- Flip and Finish: Remove the tray, and using a spatula, flip the potatoes to ensure all sides are browning evenly. Return to the oven and roast for an additional 10–15 minutes, or until the edges are deep golden brown and crispy, and the center is fork-tender.
- Serve Immediately: Remove the crispy Roasted Sweet Potatoes from the oven and taste for final seasoning adjustment (a pinch more salt usually does the trick). Serve piping hot.