Ingredients:

  • 2 lbs sweet potatoes, scrubbed and cubed or cut into spears
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1/4 tsp garlic powder

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel (optional) and cut the sweet potatoes into uniform 3/4-inch (2cm) chunks or spears.
  3. In a large mixing bowl, combine the potatoes, olive oil, salt, pepper, and smoked paprika. Toss vigorously until every surface is evenly coated.
  4. Spread the potatoes onto the prepared baking sheet in a single layer, ensuring no pieces are touching to allow for maximum crisping.
  5. Roast for 15 minutes, then flip each piece using a spatula. Roast for an additional 10–15 minutes until the edges are deeply browned and the centers are tender.
  6. Immediately after removing from the oven, drizzle fresh lemon juice over the potatoes and sprinkle with chopped parsley and garlic powder.