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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the peeled and 1-inch cubed sweet potatoes with the olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Toss thoroughly until all the sweet potato pieces are evenly coated with the spice mixture.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary to allow for proper caramelization and crisping.

Roast for 25 to 30 minutes, flipping the sweet potatoes halfway through the cooking time. Continue roasting until they are tender when pierced with a fork, caramelized, and have slightly crispy edges.

Remove the roasted sweet potatoes from the oven. If desired, sprinkle with fresh chopped cilantro before serving immediately.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the peeled and 1-inch cubed sweet potatoes with the olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Toss thoroughly until all the sweet potato pieces are evenly coated with the spice mixture.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary to allow for proper caramelization and crisping.

Roast for 25 to 30 minutes, flipping the sweet potatoes halfway through the cooking time. Continue roasting until they are tender when pierced with a fork, caramelized, and have slightly crispy edges.

Remove the roasted sweet potatoes from the oven. If desired, sprinkle with fresh chopped cilantro before serving immediately.
