Ingredients:

  • 2 large Sweet Potatoes (Jewel or Garnet variety), peeled and diced into 1-inch cubes
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 tsp Smoked Paprika (Spanish style)
  • 1 tsp Dried Oregano
  • 2 sprigs Fresh Rosemary, leaves removed and finely chopped (About 1 Tbsp chopped)
  • 4 cloves Garlic, minced or finely grated
  • 1½ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Aged Balsamic Vinegar or Sherry Vinegar (optional)
  • 2 Tbsp Fresh Parsley or Chives, finely chopped (for garnish)

Instructions:

  1. Preheat the oven to a hot 425°F (220°C). Position a rack in the center of the oven. Line two large rimmed baking sheets with parchment paper. Peel the sweet potatoes and dice them into uniform 1-inch (2.5 cm) cubes. Uniformity is key for even cooking.
  2. In the large mixing bowl, whisk together the olive oil, smoked paprika, dried oregano, chopped rosemary, minced garlic, kosher salt, and pepper. Add the diced sweet potatoes to the bowl and toss until every piece is completely coated in the oil and spice mixture.
  3. Divide the seasoned sweet potatoes evenly between the two prepared baking sheets. Crucially, ensure they are spread in a single layer with space between them to prevent steaming. Place the trays in the oven and roast for 15 minutes. Remove the trays, use a spatula to scrape and flip the sweet potatoes. Return them to the oven and roast for another 10–15 minutes, or until the potatoes are tender and have deep golden-brown, caramelized edges.
  4. Transfer the hot sweet potatoes back into the empty mixing bowl or clean serving platter. Drizzle immediately with the balsamic or sherry vinegar (if using) and toss lightly. Sprinkle liberally with fresh chopped parsley or chives and serve piping hot.