Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into ½-inch pieces
  • 2 tbsp olive oil
  • 1 tsp cornstarch
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the sweet potatoes and slice them into uniform ½-inch cubes.
  3. Place the cubed potatoes in a large mixing bowl. Sprinkle with 1 tsp cornstarch, 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp smoked paprika, tossing until evenly coated.
  4. Drizzle 2 tbsp olive oil over the seasoned cubes and toss again to combine.
  5. Spread the cubes in a single layer on the prepared baking sheet, ensuring there is visible space between each cube to allow airflow; cook in batches if they don't fit in one layer.
  6. Roast for 20-25 minutes, flipping the cubes once halfway through, until the edges are mahogany brown and a fork slides into the center with zero resistance.