Sweet Potatoes Recipe

Preheat and prepare potatoes

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly oil it. Peel the sweet potatoes and cut them into 1-inch (2.5 cm) cubes so they roast evenly. Pat the cubes dry with a clean kitchen towel or paper towels to remove surface moisture.

Toss with oil and seasonings

In a large bowl, combine the olive oil, maple syrup, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper. Add the sweet potato cubes and toss until every piece is evenly coated. Spread the cubes in a single layer on the prepared baking sheet, making sure pieces are not crowded (use two sheets if necessary).

Roast

Roast in the preheated oven for 25–30 minutes, turning the pieces once halfway through (at about 12–15 minutes), until the potatoes are fork-tender and the edges are caramelized and golden. If pieces are browning too quickly, lower the oven to 200°C (400°F) and extend roasting time as needed.

Finish and garnish

Remove the pan from the oven. While still hot, sprinkle the roasted sweet potatoes with chopped parsley and lemon zest; toss gently on the pan to distribute. Transfer to a serving platter and top with optional toasted pepitas and crumbled feta or goat cheese if using. Taste and adjust seasoning with additional salt or pepper if needed.

To toast pepitas, heat a small dry skillet over medium heat. Add pepitas and toast, stirring frequently, for 2–3 minutes until fragrant and lightly browned. Remove to a bowl to cool before sprinkling over the sweet potatoes.

If using cheese, crumble it over the hot potatoes just before serving so it softens slightly but doesn't fully melt.