Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut the peeled sweet potatoes into uniform 1 inch cubes.
  3. In a large mixing bowl, toss the potato cubes with olive oil, salt, pepper, smoked paprika, and garlic powder until every surface is evenly coated.
  4. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not touching to allow for airflow.
  5. Roast for 12-15 minutes until the edges start to brown and smell toasted.
  6. Flip the cubes with a spatula to ensure both sides get a crisp exterior.
  7. Return to the oven for another 10-12 minutes until the edges are mahogany colored and the centers are tender.
  8. While the potatoes are still hot, drizzle with fresh lime juice and sprinkle with chopped parsley.