Ingredients:

  • 2 lbs Garnet or Jewel sweet potatoes, peeled and cut into 1-inch cubes
  • 0.5 teaspoon baking soda
  • 1 tablespoon kosher salt (for boiling water)
  • 0.5 teaspoon kosher salt (for seasoning)
  • 3 tablespoons avocado oil or grapeseed oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon freshly cracked black pepper

Instructions:

  1. Position a rack in the lower third and preheat to 425°F. Note: The lower rack gets more direct heat from the element, helping the bottom crust form.
  2. Fill a large pot with enough water to cover the potatoes and add 1 tablespoon of kosher salt and the baking soda.
  3. Add the 2 lbs of cubed sweet potatoes to the boiling water and cook for 8 to 10 minutes until the outsides are soft but the centers still have a slight bite.
  4. Pour the potatoes into a colander and let them sit for 2 minutes until the visible steam subsides significantly.
  5. Transfer the potatoes back into the dry pot or a large bowl and shake them vigorously for 10 seconds until a thick, pasty coating forms on the edges.
  6. In a small bowl, whisk the 3 tablespoons of avocado oil with the smoked paprika, garlic powder, and black pepper.
  7. Pour the oil mixture over the potatoes and toss gently until every cube is completely orange and glistening.
  8. Spread the potatoes onto the baking sheet in a single layer. Note: Ensure no potatoes are touching to allow for proper airflow.
  9. Bake for 20 minutes, then flip each cube with a metal spatula.
  10. Bake for another 10 to 15 minutes until the edges are dark brown and the skins sound hollow when tapped.