Roasted Sweet Potatoes with Rosemary and Sumac
Tender roasted sweet potato cubes with caramelized edges, tossed with rosemary, smoked paprika, sumac, garlic, and cayenne.
Equipment
- sheet pan & oven
Ingredients
- 1½ lbs orange sweet potatoes 675g, peeled and cut into 1-inch (2 cm) cubes
- 2 Tbl olive oil 30 ml
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 Tbl dried rosemary
- ¼ tsp kosher salt
- pinch of cayenne pepper optional
- sea salt to taste, for finishing
- ½ tsp sumac for finishing
Instructions
- Line a baking sheet with aluminum foil, parchment paper, or leave bare. Place it in the oven while it preheats. Preheat oven to 425°F (220°C) conventional or 400°F (200°C) convection/fan setting.
- In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, garlic powder, dried rosemary, kosher salt, and cayenne. Reserve the bowl for later, no need to clean.
- Remove the baking sheet from the oven. Arrange the sweet potatoes in a single layer, leaving a little space between cubes.
- Roast for 30 minutes in the middle of the oven. Flip halfway through (after 15 minutes).
- For crispier edges, cook 5 more minutes at higher heat: increase oven temperature to 445°F (230°C) conventional or 425°F (210°C) convection/fan setting.
- Transfer the roasted sweet potatoes back to the large bowl. Top with sumac and sea salt. Toss to combine.
- Enjoy!