This is one of those recipes that I totally eyeball based on how many people I’m feeding (or how hungry I am), and thus, how many potatoes I use. I usually use potato per person. I also use chili powder. Trust me.
Preheat oven to 425 degrees.
Peel and rinse the sweet potatoes and then cut into cubes that are roughly 1-1.5 square inches. Place the cubed potatoes on a few sheets of absorbent paper towel. Take another paper towel and pat them dry. Dry vegetables = golden brown, crispy and delicious vegetables.
Move the potatoes to a metal cookie sheet and drizzle with good olive oil. Sprinkle chili powder over the potatoes – just enough to lightly dust – and then add salt and pepper. Toss with your hands until every potato is coated in the oil and spices.
*If you are a fan of roasted garlic, throw some whole cloves in and toss around, too. They come out divine.
Place in the preheated oven. In 10-15 minutes (depending on quantity) give the cookie sheet a shake or use a spatula to rotate the potatoes. Continue roasting and rotating until potatoes are tender, golden, and crisped to your liking.