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Ingredients
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Sweet Potatoes
Seasoning
Method
Preparation
Preheat oven and clean potatoes
Preheat the oven to 425°F (220°C). Rinse the sweet potatoes under cold water to remove dirt. Pat dry thoroughly with a kitchen towel.
Cut potatoes
Trim any blemishes. Cut the sweet potatoes into 1/2-inch to 3/4-inch thick rounds or 1/2-inch cubes (choose based on preference for roast surface area). Try to keep pieces uniform so they cook evenly.
Seasoning & Roasting
Toss with oil and spices
Place cut sweet potatoes in a large bowl. Add olive oil, sea salt, black pepper, smoked paprika, and garlic powder. Toss well until each piece is evenly coated. If you prefer a milder smokiness, reduce smoked paprika to 1/2 tsp.
Arrange on a baking sheet
Spread the seasoned sweet potatoes in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat. Leave a little space between pieces so they roast rather than steam.
Roast
Roast in the preheated oven for 20–30 minutes, turning the pieces once halfway through (around 10–15 minutes) so both sides brown. Roast until the edges are caramelized and the interior is tender when pierced with a fork. Smaller pieces will finish closer to 20 minutes; larger pieces may take up to 30 minutes.
Finish and garnish
Remove from oven and taste for seasoning; adjust with a pinch more salt and pepper if needed. If using, finely chop fresh parsley and sprinkle over the hot roasted sweet potatoes before serving.