Ingredients:
- 2 lbs (1 kg) Sweet Potatoes (Orange Flesh), peeled and cut into uniform 1-inch cubes
- 3 Tbsp (45 ml) Olive Oil (Extra Virgin)
- 1 Tbsp (15 ml) Smoked Paprika (Spanish preferred)
- 1 tsp (5 ml) Garlic Powder
- 1 tsp (5 ml) Dried Thyme or Rosemary
- 1 tsp (5 ml) Kosher Salt (Flaky)
- 1/2 tsp (2.5 ml) Black Pepper (Freshly ground)
- 1 tsp (5 ml) Brown Sugar (Lightly packed, optional)
- 2 Tbsp (30 ml) Fresh Parsley or Chives, finely chopped, for garnish
- Zest of half a lemon (optional)
Instructions:
- Preheat your oven to 425°F (220°C). Position a rack in the center of the oven. Line a standard half sheet baking tray with parchment paper. Peel the sweet potatoes and cut them into uniform 1-inch (2.5 cm) cubes. Uniformity is key for even cooking.
- In a small bowl, whisk together the smoked paprika, garlic powder, dried herbs, salt, pepper, and optional brown sugar to create the spice blend.
- Place the cubed sweet potatoes into a large mixing bowl. Drizzle with the 3 tablespoons of olive oil. Toss thoroughly until all cubes are lightly coated (Coating with oil first ensures the spices adhere better).
- Sprinkle the dry seasoning mixture over the oiled potatoes. Toss again vigorously until every piece is covered in the smoky spice blend.
- Transfer the seasoned potatoes to the prepared baking sheet. Crucially, spread them into a single, uncrowded layer. Ensure there is space between the cubes; use two trays if necessary to prevent steaming.
- Roast for 15 minutes. Remove the tray from the oven. Use a spatula to scrape, toss, and flip the potatoes gently. Redistribute them into a single layer.
- Return to the oven for another 10–15 minutes, or until the potatoes are deeply golden, caramelized around the edges, and easily pierced with a fork (tender interior).
- Transfer the roasted potatoes to a serving dish. Taste one piece and add a final pinch of salt if needed. Sprinkle with fresh chopped parsley or chives, and the lemon zest, just before serving. Serve immediately while hot and crispy.