Ingredients:

  • 2 lbs sweet potatoes, diced into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 1 tsp coarse sea salt
  • 0.5 tsp freshly cracked black pepper
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 425°F (220°C). Position the rack in the lower third of the oven for maximum bottom-heat contact.
  2. Scrub the sweet potatoes clean and dice into uniform 1-inch cubes.
  3. In a large mixing bowl, toss the sweet potato cubes with the olive oil, sea salt, and black pepper until fully and evenly coated.
  4. Spread the potatoes across a large rimmed baking sheet in a single layer, ensuring they are not crowded to allow for roasting rather than steaming.
  5. Roast for 15-20 minutes until the bottoms are golden and edges look slightly puffed.
  6. Remove the tray from the oven. Sprinkle the minced garlic, rosemary, thyme, and optional red pepper flakes over the potatoes.
  7. Toss the potatoes directly on the tray with a spatula to distribute aromatics, then return to the oven for an additional 10 minutes until crisp and mahogany-colored.