Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 tbsp 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 your oven to 425°F (218°C). Note: A hot oven is the only way to prevent steaming.
  2. Peel the sweet potatoes and cut them into uniform 1 inch cubes. Note: Consistent size means they all finish at the same time.
  3. In a large mixing bowl, whisk together 3 tbsp olive oil, 1 tbsp cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
  4. Add the cubed sweet potatoes to the bowl and stir until every piece is evenly coated in the seasoned slurry.
  5. Line a large rimmed baking sheet with parchment paper.
  6. Spread the potatoes in a single layer, ensuring they are not touching to allow for maximum airflow.
  7. Roast for 15 minutes until the bottoms are starting to brown.
  8. Flip the potatoes halfway through with a spatula.
  9. Roast for another 10-15 minutes until edges are dark golden brown and centers are soft.