Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper (optional).
Optional: Peel skins from the sweet potatoes using a potato peeler.
Dice the sweet potatoes into one inch cubes.
In a large bowl, toss the diced sweet potato with oil, seasonings, and salt.
Spread the sweet potato out on a parchment paper lined baking sheet. Try not to overcrowd the potato pieces.
Bake at 400F for 25-30 minutes total. Remove from the oven and stir after 15 minutes. The sweet potatoes are ready when tender on the inside and crispy on the outside. Enjoy!
Sweet potato: Choose red or orange fleshed sweet potatoes for this recipe. These are most commonly Jewel or Garnet varieties.
Oil: Any neutral oil like canola, avocado, or vegetable oil works.
Leftovers and reheating: Store leftover sweet potatoes in an airtight container in the fridge for 4-5 days. Reheat roasted sweet potato in the oven. Bake on a sheet pan at 350F for 8-10 minutes, until crisp.