Roasted Sweet Potatoes Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with a little olive oil to prevent sticking.

Wash and cut

Wash and scrub the sweet potatoes well. Peel if you prefer (peel optional). Cut the sweet potatoes into 1-inch cubes (or 1/2-inch thick rounds if preferred) to ensure even roasting.

Toss with seasoning

Place the cut sweet potatoes in a large bowl. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon smoked paprika. Toss thoroughly so each piece is lightly coated. If using, add 1 tablespoon fresh thyme leaves and toss gently. If you want a touch of sweetness, add 1 tablespoon maple syrup and toss to coat evenly.

Arrange on baking sheet

Spread the seasoned sweet potato pieces in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast rather than steam. Avoid overcrowding; use two sheets if necessary.

Roast

Roast in the preheated oven for 20 minutes. After 20 minutes, remove the pan and flip or stir the pieces with a spatula to promote even browning. Return to the oven and roast another 10–15 minutes until the edges are caramelized and the centers are tender when pierced with a fork. Total roasting time should be about 30–35 minutes depending on piece size and oven.

Finish and serve

Remove from oven and taste for seasoning; add a light sprinkle of additional salt if needed. If you used thyme, toss gently to distribute any leaves. Serve hot as a side dish. Leftovers keep well refrigerated in an airtight container for up to 4 days and can be reheated in a 375°F (190°C) oven until warmed through.