Ingredients:

  • 2 lbs (900 g) Sweet Potatoes (Orange Flesh), peeled and cut into 1-inch uniform cubes
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 tsp Flaky Sea Salt, plus more for finishing
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 cloves Garlic, finely minced or pressed
  • 1 Tbsp Fresh Rosemary Leaves, roughly chopped
  • 1 tsp Fresh Thyme Leaves, stripped from the stem
  • 1 tsp Smoked Paprika (Spanish variety)
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Preheat Oven: Set the oven temperature to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Prep the Sweet Potatoes: Peel the sweet potatoes and chop them into uniform 1-inch (2.5 cm) cubes. Pat the cubes dry with a clean tea towel or paper towel.
  3. Create the Aromatic Rub: In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, red pepper flakes, salt, and black pepper. Whisk briefly to combine the aromatics into the oil.
  4. Toss and Spread: Add the cubed sweet potatoes to the oil mixture and toss thoroughly until every cube is lightly coated. Divide the coated sweet potatoes evenly between the two prepared baking sheets. Ensure the potatoes are spread in a single layer without touching (avoid crowding).
  5. Initial Roast: Place both trays in the preheated oven. After 20 minutes, carefully pull out the trays and use a spatula to flip or stir the potatoes to ensure even browning. If using two trays, swap their positions (top to bottom shelf) for consistent cooking.
  6. Final Roast: Return the trays to the oven and roast for another 10–15 minutes, or until the edges are dark golden-brown and slightly crispy. The potatoes should be tender when pierced with a fork.
  7. Serve: Transfer the roasted potatoes to a serving dish. Taste, and sprinkle with a little extra flaky sea salt before serving immediately.