Roasted Sweet Potato Recipe

Preheat and wash

Preheat the oven to 425°F (220°C). Wash and scrub the sweet potatoes thoroughly to remove dirt. Pat dry with a clean kitchen towel.

Cut (optional)

Decide whether to roast whole or cut. For faster, caramelized results, cut each sweet potato into 1/2-inch thick rounds or 1-inch cubes. If roasting whole, prick each potato several times with a fork to allow steam to escape.

Place the cut sweet potatoes (or whole pricked potatoes) in a large bowl. Add the olive oil, kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar (if using). Toss thoroughly to coat each piece evenly. If roasting whole, rub the oil mixture over each potato with your hands.

Arrange the seasoned sweet potatoes in a single layer on a rimmed baking sheet lined with parchment paper or lightly oiled. Leave a little space between pieces for air circulation. For rounds or cubes, roast at 425°F (220°C) for 25–30 minutes, flipping once halfway through, until edges are caramelized and potatoes are fork-tender. For whole potatoes, roast at 425°F (220°C) for 45–60 minutes depending on size, until a skewer slides in easily.

Transfer roasted sweet potatoes to a serving platter. If using, sprinkle chopped parsley and toasted pumpkin seeds over the top and drizzle the lemon juice or apple cider vinegar to brighten flavors. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.