Ingredients:

  • 2 lbs sweet potatoes, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed heavy-duty baking sheet with parchment paper.
  2. Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
  3. In a large stainless steel mixing bowl, toss the potato cubes with avocado oil first to create a hydrophobic barrier.
  4. Add the sea salt, smoked paprika, garlic powder, cumin, and black pepper to the bowl and toss until the spices are evenly distributed.
  5. Spread the potatoes onto the parchment-lined tray in a single layer, ensuring pieces are not touching to allow for proper airflow.
  6. Roast for 20–25 minutes, using a spatula to flip the cubes at the 15-minute mark until corners are charred and the skin is puffed.