Ingredients

4 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil (or melted butter for extra richness)
1 tablespoon honey or maple syrup
1 teaspoon smoked paprika (or regular paprika)
½ teaspoon garlic powder
½ teaspoon ground cinnamon (optional, for a warm twist)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

Preheat oven to 400°F (200°C).

Peel and cut the sweet potatoes into uniform 1-inch cubes for even roasting.

In a large bowl, toss the cubes with olive oil, honey (or maple syrup), smoked paprika, garlic powder, cinnamon, salt, and pepper until evenly coated.

Spread potatoes on a baking sheet lined with parchment paper in a single layer (avoid overcrowding to ensure crispiness).

Roast for 25–30 minutes, flipping halfway through, until the edges are crispy and caramelized.

Remove from oven and garnish with fresh parsley or rosemary.

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• Melting Sweet Potatoes
• Quick Candied Yams
• Vanilla Sweet Potato Casserole with Praline Topping
• Baked Sweet Potatoes with Ginger and Honey
• Easy Breakfast Potatoes