Spicy Roasted Sweet Potatoes

Cubed sweet potatoes are tossed with oil and a simple spice blend, then roasted on a hot sheet pan so the surfaces blister and caramelize while the centers stay fluffy. A final hit of salt and parsley keeps the sweetness in balance.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 30 ml olive oil
• 7 g kosher salt
• 1 g black pepper freshly ground
• 4 g smoked paprika
• 2 g ground cumin
• 0.5 g cayenne pepper
• 900 g sweet potatoes peeled and cut into 2 cm cubes
• 8 g fresh parsley finely chopped

Instructions

1. Heat the oven to 220 C. Line a large rimmed baking sheet with parchment paper. Oven is fully preheated and the pan is ready.
2. In a large bowl, toss the sweet potatoes with 30 ml olive oil, 7 g kosher salt, 1 g black pepper, 4 g smoked paprika, 2 g ground cumin, and 0.5 g cayenne pepper until evenly coated. Every cube has a thin, even coating of oil and spices.
3. Spread the potatoes on the prepared sheet in a single layer with space between pieces. Roast for 18 minutes. The bottoms are starting to brown and the edges are turning opaque and dry.
4. Flip the potatoes with a spatula and continue roasting for 10 to 12 minutes more, until deeply browned in spots and tender all the way through. A knife slides into the largest cube with little resistance and the edges look crisp.
5. Transfer to a serving bowl and scatter with 8 g parsley if using. Taste and add a small pinch more salt only if needed. The potatoes taste sweet, smoky, and balanced, with crisp edges and soft centers.