Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure consistent cooking.
  3. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and garlic powder until evenly coated.
  4. Spread the potatoes in a single layer on the baking sheet, ensuring at least 1/2 inch of space between each cube to prevent steaming.
  5. Roast for 15 minutes without moving the potatoes to develop a mahogany crust on the bottom.
  6. Use a spatula to flip the cubes to redistribute heat and sear all sides.
  7. Roast for an additional 10 minutes, or until edges are charred and centers are tender.
  8. Let the potatoes rest on the pan for 3-5 minutes to allow the exterior crust to set before serving.