Perfectly seasoned, golden brown, and flavorful, these roasted sweet potatoes are simply the best.
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Peel the sweet potatoes and carefully cut them into cubes. You will need to trim off the side of the potato so that it can sit flat and you can slice it more easily. Then slice into long sticks, and slice each stick into cubes. You should have about 4 cups of diced sweet potatoes.
Place the diced sweet potatoes onto the baking sheet, and drizzle with the olive oil. Sprinkle the spices on, and use your hands to coat the potatoes with oil and spices.
Bake at 425 degrees for about 35 minutes, or until lightly browned and caramelized, and tender when pierced with a fork. Stir the potatoes 2-3 times to make sure all sides get roasted evenly.
Season with more salt and pepper if desired.
These are best eaten fresh out of the oven, but you can store them in the refrigerator for up to 5 days. Make a big batch and eat with your breakfast or lunch throughout the week.
Serving size is about one cup of roasted sweet potatoes.