📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that perfectly roasted texture. Don't skip this step!
2. Wash and prep your sweet potatoes. I usually give mine a good scrub, then cut them into roughly 1-inch cubes. Aim for even sizes so they cook at the same rate. You can leave the skins on—I personally love them for added fiber and flavor but peel if you prefer.
3. In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil. Season generously with salt and pepper. Feel free to get creative here! I sometimes add a dash of garlic powder or onion powder.
4. Spread the sweet potatoes in a single layer on a large baking sheet. Don't overcrowd the pan! Overcrowding will cause steaming instead of roasting, leading to soggy potatoes instead of crispy ones, which is a sad day indeed.
5. Roast for 20-25 minutes, flipping halfway through. You'll know they're done when they're tender and slightly caramelized at the edges. If you prefer extra crispy edges, broil for the last couple of minutes but keep a close eye to avoid burning. Those burnt bits are a fire hazard, not a flavor enhancer.
6. Once they're cooked, remove from the oven and let them cool slightly before serving. If you want, you can give them a gentle mash with a potato masher for a slightly chunkier consistency. This is entirely up to you; both are delicious!
7. Serve immediately! Enjoy your absolutely delicious and easy sheet pan roasted sweet potatoes!