Ingredients:

  • 2 lbs sweet potatoes
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Scrub the sweet potatoes vigorously. Slice them into 3/4-inch rounds, then sticks, then cubes. Ensure they are completely dry—pat them with a lint-free towel if necessary.
  2. In a large stainless steel mixing bowl, whisk the avocado oil, smoked paprika, garlic powder, sea salt, and black pepper. Toss the sweet potato cubes until every surface is shimmering and evenly coated.
  3. Spread the cubes across an extra-large rimmed baking sheet in a single layer, ensuring they do not touch. Use a second pan if necessary to prevent steaming.
  4. Slide the pan into the center rack. Roast for 20 minutes undisturbed to let the bottom crust form. Flip with a metal spatula and roast for another 10-15 minutes until the edges are dark mahogany and the centers are soft.