Ingredients:

  • 1 lb sweet potatoes, peeled and sliced into 1/8 inch rounds or 1/2 inch cubes
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder

Instructions:

  1. Slice the sweet potatoes into uniform rounds or cubes. Pat the sliced potatoes thoroughly dry with paper towels to remove surface moisture.
  2. In a bowl, toss the dried sweet potatoes with avocado oil, sea salt, black pepper, smoked paprika, and garlic powder until evenly coated.
  3. Heat a 12-inch cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat until the oil is shimmering.
  4. Arrange the sweet potatoes in a single layer in the pan. Let them sit undisturbed for 3–4 minutes until a deep golden crust forms.
  5. Flip the potatoes using a spatula and cook for another 3–5 minutes, stirring occasionally, until the opposite side is browned and the centers are tender.
  6. Remove from heat immediately to prevent the natural sugars from burning.