Ingredients:

  • 1.2 lb Sweet Potatoes (Jewel or Garnet), diced into uniform 1-inch cubes
  • 2 Tbsp Avocado Oil (or high smoke point alternative)
  • 1 Tbsp Cornstarch (or Tapioca Starch)
  • 1 tsp Kosher Salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Black Pepper

Instructions:

  1. Preheat the oven to 425°F (220°C). This high temperature is critical for maximizing the Maillard reaction and crisping.
  2. Prepare the sweet potatoes: Peel (optional) and dice the sweet potatoes into uniform 1-inch cubes to ensure even cooking and crispness.
  3. Create the crispy coating: In a large bowl, toss the sweet potato cubes with the Avocado Oil until lightly coated. Then, sprinkle the cornstarch, Kosher Salt, Smoked Paprika, and Black Pepper over the cubes. Toss thoroughly until every piece is coated in a thin, visible film of starch and seasoning.
  4. Arrange for roasting: Spread the coated sweet potatoes on a large baking sheet (parchment paper optional) in a single layer, ensuring they do not touch. Overcrowding will cause steaming, preventing crispness.
  5. Roast: Bake for 30 minutes total. After 15 minutes, remove the tray and gently flip the potatoes. Return to the oven and cook for the remaining 15 minutes, or until the exterior is deep golden brown and crunchy.