Roasted Sweet Potatoes Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with 1 teaspoon oil to prevent sticking.

Rinse and dry

Rinse the sweet potatoes under cold water, scrub to remove any dirt, then pat completely dry with a clean towel. Drying ensures they roast rather than steam.

Peel the sweet potatoes if you prefer (skin can be left on for texture). Cut each sweet potato into 1/2- to 3/4-inch thick rounds or 3/4-inch wedges so pieces are uniform for even cooking.

Place the cut sweet potatoes in a large mixing bowl. Drizzle with 2 tablespoons olive oil. Sprinkle kosher salt, black pepper, smoked paprika, and garlic powder over the potatoes. Toss thoroughly with tongs or by hand until each piece is evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, leaving a small gap between pieces so hot air can circulate and they brown rather than steam. If necessary use two pans.

Roast in the preheated oven on the middle rack for 20 minutes. After 20 minutes, remove the pan and use a spatula to flip each piece so the other side can brown. Return to the oven and roast an additional 10–15 minutes, or until edges are caramelized and pieces are fork-tender (total roast time 30–35 minutes).

If you want extra crispness, switch oven to broil for the last 1–2 minutes while watching closely to avoid burning.

Remove the pan from the oven. While still hot, squeeze 1 tablespoon fresh lime or lemon juice over the sweet potatoes and sprinkle with chopped parsley, if using. Taste and adjust salt or pepper as needed.

Serve immediately as a side dish or let cool for use in salads or bowls.