Roasted Sweet Potatoes

Ingredients

4 medium sweet potatoes (washed, scrubbed, and cut into thick rounds or wedges)
3 tbsp olive oil (or avocado oil for a lighter option)
1 tsp sea salt
½ tsp black pepper
1 tsp dried thyme (or rosemary, oregano, or Italian seasoning)
1 tsp smoked paprika (optional, for depth of flavor)
1 tbsp honey or maple syrup (optional, for extra caramelization)

Directions

Preheat oven to 400°F (200°C).

Scrub and wash the sweet potatoes well, leaving the skin on for extra texture and nutrients.

Slice into ½-inch rounds or wedges for even cooking.

Place the slices in a large mixing bowl.

Add olive oil, salt, pepper, thyme, and smoked paprika.

Toss until all pieces are well coated.

Line a baking sheet with parchment paper.

Spread the sweet potatoes in a single layer, making sure they don’t overlap.

Roast in the oven for 30–40 minutes, flipping halfway through, until edges are golden brown and caramelized.

During the last 10 minutes of roasting, drizzle with honey or maple syrup for a glossy, sweet finish.