Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 3/4-inch cubes
  • 2 tbsp avocado oil
  • 1 tbsp cornstarch
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder

Instructions:

  1. Peel the sweet potatoes and cut them into uniform 3/4-inch cubes. Pat the cubes completely dry with a paper towel to remove surface moisture.
  2. Place the dry cubes in a large mixing bowl. Drizzle the 2 tbsp of avocado oil over the potatoes and toss until they look glossy and wet.
  3. In a small ramekin, whisk together the 1 tbsp cornstarch, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder.
  4. Sprinkle the seasoning mix over the oiled potatoes and toss vigorously until no white powder remains visible.
  5. Preheat your oven to 400°F (200°C). Spread the potatoes onto a large rimmed baking sheet. Make sure no cubes are touching.
  6. Roast for 15 minutes, then remove the tray and flip the cubes using a thin metal spatula.
  7. Return to the oven and roast for another 15 minutes until the edges are dark golden and sizzling.
  8. Remove from the oven and let them sit on the pan for 3 minutes. This brief rest allows the crust to set and become extra crispy.