Ingredients:

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

Instructions:

  1. Preheat the oven to 425°F (218°C).
  2. In a large mixing bowl, whisk together the olive oil, cornstarch, salt, pepper, paprika, and garlic powder into a thick paste.
  3. Toss in the cubed sweet potatoes, stirring until every surface is evenly coated.
  4. Line a baking sheet with parchment paper and spread the potatoes in a single layer, ensuring they do not touch.
  5. Roast for 20–25 minutes, flipping the potatoes halfway through with a spatula to ensure an even sear on all sides.
  6. Remove from the oven when edges are deeply browned and centers are tender. Let them rest on the pan for 2–3 minutes to allow the crust to set.