Ingredients:
- 4 medium sweet potatoes (approx. 2.5 lbs), scrubbed clean
- 3 tablespoons Olive Oil (or Avocado Oil)
- 1 teaspoon Kosher Salt (or fine sea salt)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Pure Maple Syrup (Optional, for glaze)
Instructions:
- Preheat the oven to a high temperature: 400°F (200°C). Arrange the oven rack in the middle position. Line two large baking trays with parchment paper to prevent sticking and aid cleanup.
- Prepare the Potatoes: Scrub the sweet potatoes well, leaving the skin on. Trim the ends and cut the potatoes into uniform 1-inch (2.5 cm) cubes. Uniformity ensures all pieces finish cooking at the same time.
- Toss with Oil and Seasoning: Place the cubed potatoes into a large mixing bowl. Pour over the olive oil and toss vigorously until every piece is coated thoroughly. Sprinkle the salt, pepper, smoked paprika, and garlic powder over the oiled potatoes. Toss again until the spices are evenly distributed.
- Spread for Roasting: Divide the seasoned potatoes evenly between the two lined baking trays. Ensure the potatoes are spread in a single layer with a small amount of space between each piece to prevent steaming.
- Initial Roast: Place both trays in the preheated oven. Roast for 15 minutes without disturbing them.
- Flip and Return: After 15 minutes, remove the trays. Use a spatula to flip and toss the potatoes, ensuring a different side is now facing the heat. Return to the oven for another 15 minutes.
- Check for Doneness & Glaze (Optional): After the second 15-minute interval, check for tender internal texture and golden-brown caramelised edges. If using maple syrup, drizzle the tablespoon over the potatoes and toss quickly. Return to the oven for a final 5–7 minutes to allow the syrup to bubble and glaze slightly.
- Serve Hot: Remove the trays from the oven when the potatoes are fork-tender and the edges are crunchy. Season with an extra pinch of salt if needed before serving immediately.