Roasted Sweet Potatoes

• 1.2lbsweet potatoes, about 900 g or 3 large, peeled and cut into 1/2-inch cubes
• 2.2tbspolive oil
• 3.¼tspfine sea salt
• 4.¼tspblack pepper
• 5.½tspchili powder
• 6.½tsppaprika
• 7.½tspground cumin
• 8.½tspgarlic powder

• 🧂Lower-salt version: a third of the salt. The chili powder, paprika, cumin and garlic powder carry the flavour. Taste, then add a squeeze of lime before more salt.

Method

1. 01Preheat the oven to 220°C (425°F). Get out your largest sheet pan: crowded potatoes steam instead of caramelising.
2. 02Peel the sweet potatoes and cut them into even 1/2-inch (1.3 cm) cubes so they all cook at the same rate.
3. 03Tip them onto the sheet pan with the olive oil, salt, pepper, chili powder, paprika, cumin and garlic powder. Toss until every piece is coated.
4. 04Spread into a single even layer with no overlapping.
5. 05Roast for 27 to 35 minutes total, flipping every 10 to 15 minutes, until the edges are caramelised and a fork slides in easily. Time varies by oven and by sweet potato variety, so check from 27 minutes.