Ingredients
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon finely chopped fresh rosemary (optional)
- 1 tablespoon brown sugar for a touch of sweetness (optional)
While these are my go-to ingredients, feel free to add your own twist. For instance, if you’re a fan of spices, a pinch of cayenne pepper can add some heat. Or, replace the rosemary with thyme for a different flavor profile.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large bowl, combine the sweet potato cubes with olive oil. Stir until the potatoes are evenly coated.
- Add the sea salt, black pepper, smoked paprika, garlic powder, onion powder, and rosemary. Mix well to coat all the cubes with the spices.
- If using brown sugar, sprinkle it over the sweet potatoes and toss again to distribute evenly.
- Spread the sweet potatoes in a single layer on the prepared baking sheet. This ensures even cooking and maximum crispiness.
- Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are golden brown and crispy on the outside. Stir halfway through cooking to promote even browning.
- Once done, remove from the oven and let them cool for a few minutes before serving. Enjoy the crunch!
One little tip from my years in the kitchen: make sure not to crowd the baking sheet. Give those sweet potatoes room to breathe, and they’ll reward you with their crispiest selves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International