3large sweet potatoes, scrubbed and cut into 1/2 to 3/4-inch cubes
1/2teaspoonkosher salt(more or less to taste)
1/4teaspooncoarse ground pepper (more or less to taste)
Optional seasonings, if desired(see notes)
Preheat oven to 425°F. Lightly spray or grease a rimmed baking sheet (sheet pan) or line with parchment paper, if desired.
If your sweet potatoes are still wet from washing them, pat them dry with paper towels or lint-free cloth. Remember, dry equals crispy.
Place the cubed potatoes in a large bowl; add olive oil. Sprinkle with salt, pepper, and optional seasonings. Toss to coat using a spoon or rubber spatula until all potatoes are evenly coated with oil mixture.
Scrape potatoes and oil onto the baking pan. Spread them into a single layer.
Bake for 20 minutes, remove the pan from the oven and stir/flip the potatoes. If potatoes don't release easily from the pan, put them back into the oven for five minutes or so. They should be browned and crisp on the bottom.
Put them back into the oven and continue to bake for 10-15 minutes or until cubes are crisp on the outside and fork tender inside.
If desired, peel sweet potatoes before cubing. I typically prefer to scrub them well with a brush and eat the skin which is tender.
For extra caramelization, add 1 tablespoon pure maple syrup or honey to the oil mixture.
Variations (Optional seasonings)
Smoky: add 1 teaspoon smoked paprika or chipotle chili powder to oil mixture.
Cinnamon: add 1 teaspoon ground cinnamon and 1/4 teaspoon cayenne (optional) to oil mixture.
Southwestern: add 1 tablespoon chili powder and 1 teaspoon ground cumin to oil mixture. Another option is to add 1 tablespoon homemade taco seasoning (don't use a store-bought package since it contains thickeners and preservatives).
Curry: add 2 teaspoons curry powder (mild or hot) to oil mixture.
Pumpkin Spice: add 1 teaspoon pumpkin pie spice and 1 tablespoon pure maple syrup to oil mixture.