Scrub the sweet potatoes well. For cubes: peel if you prefer, then cut into 1-inch (2.5 cm) cubes for even roasting. For wedges: cut into ½-inch–¾-inch thick wedges. Leaving skin on is fine and adds texture.

Toss

Place cut sweet potatoes in a large bowl. Add 2 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper. Toss until evenly coated.

Arrange and roast

Spread the potatoes in a single layer on the prepared baking sheet, leaving a little space between pieces for air circulation. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until edges are browned and centers are tender (test with a fork). Larger pieces may take up to 35 minutes.

Finish

Remove from oven. If using, sprinkle ¼ tsp smoked paprika and 1 tbsp chopped parsley or cilantro. Toss gently and serve warm.

Mashed Sweet Potatoes

Prepare potatoes for boiling

If making mashed instead of roasted, peel the sweet potatoes (optional) and cut them into roughly 1- to 1.5-inch cubes so they cook evenly.

Boil

Place cut sweet potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain

Drain potatoes in a colander and return them to the hot pot for 1 minute to evaporate excess moisture.

Mash and season

Add 2 tbsp unsalted butter and 3 tbsp milk to the hot potatoes. Mash with a potato masher (or use a hand mixer on low for creamier texture) until smooth or to your desired consistency. Stir in 1 tbsp maple syrup and ¼ tsp ground cinnamon if using. Taste and adjust salt (add more kosher salt if needed) and pepper.

Serve

Transfer to a serving dish and garnish with a small pat of butter or a sprinkle of chopped parsley if desired. Serve warm.