Roasted Sweet Potatoes

Allan

2 pounds (~3 large) sweet potatoes, peeled and cut into ½-inch pieces

2 tablespoons olive oil

¾ teaspoon fine sea salt (kosher salt; use less if using table salt)

¼ teaspoon freshly cracked pepper

½ teaspoon ground chili powder

½ teaspoon paprika

½ teaspoon ground cumin

½ teaspoon garlic powder

Preheat the oven to 425 degrees F.

Peel and cube the sweet potatoes into ½ inch pieces.

Add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes.

Spread out to arrange in an even layer in a large baking sheet. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes.

Flip every 10 to 15 minutes cooking for a total of 27 to 35 minutes.

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