📖 Instructions

1. Preheat your oven to 400°F (200°C). Lining your baking sheet with parchment paper; this makes cleanup a breeze and prevents sticking. Trust me, you'll thank me later!
2. Wash and scrub the sweet potatoes. I like to leave the skin on for added nutrients and texture, but peeling them is perfectly fine too, depending on your preference.
3. Cut the sweet potatoes into even, bite-sized cubes. Aim for about 1-inch pieces to ensure they cook evenly. Uneven sizes will result in some pieces being undercooked while others are overdone.
4. In a large mixing bowl, whisk together the olive oil, Sriracha, honey (or maple syrup), garlic powder, onion powder, smoked paprika, salt, and black pepper. Make sure everything is well combined to create a smooth, fiery sauce.
5. Add the cubed sweet potatoes to the bowl and toss until they’re thoroughly coated in the Sriracha mixture. Ensure every piece is glistening with that spicy goodness.
6. Spread the sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding; otherwise, they'll steam instead of roast. If needed, use two baking sheets.
7. Roast in the preheated oven for 20-25 minutes, flipping halfway through. The sweet potatoes should be tender on the inside and slightly caramelized on the edges. Keep a close eye on them during the last few minutes to prevent burning.
8. Remove from the oven and let them cool for a few minutes before serving. This allows the flavors to meld together even more. I know, the wait is tough, but it's worth it!
9. Garnish with fresh cilantro or a sprinkle of sesame seeds for an extra touch of flavor and visual appeal. Serve immediately as a side dish or snack. Enjoy the delightful kick!