Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into ½-inch pieces
  • 1.5 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Peel the sweet potatoes and cut them into uniform ½-inch cubes. Pat the cubes dry with a paper towel to remove surface moisture.
  2. Place the dried cubes into a large mixing bowl. Drizzle with olive oil and sprinkle in the salt, pepper, smoked paprika, and garlic powder. Toss thoroughly until evenly coated.
  3. Line a baking sheet with parchment paper and spread the cubes in a single layer, ensuring they do not touch. Roast for 12–15 minutes.
  4. Remove the pan and flip the cubes with a spatula. Return to the oven for another 10–15 minutes until the edges are mahogany-colored and the centers are velvety.
  5. Remove from the oven and immediately drizzle with fresh lemon juice and a sprinkle of chopped parsley.