Ingredients:
- 3 large Sweet Potatoes, peeled and cubed (approx. 1-inch pieces)
- 3 Tbsp Extra Virgin Olive Oil
- 5 tsp Smoked Paprika (Pimentón)
- 1 tsp Garlic Powder
- 1/2 tsp Dried Thyme
- 1 tsp Flaky Sea Salt
- 1/2 tsp Black Pepper, freshly ground
- 1 Tbsp Quality Balsamic Glaze (or reduced Balsamic Vinegar)
- 1 Tbsp Fresh Parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Position an oven rack in the middle and preheat the oven to a high temperature: 425°F (220°C). Line your baking sheet(s) with parchment paper to prevent sticking and ensure easy clean-up.
- Prep Potatoes: Peel the sweet potatoes and chop them into roughly 1-inch (2.5 cm) cubes. Consistency is key for even cooking—aim for the same size.
- Toss the Ingredients: Place the cubed potatoes into the large mixing bowl. Add the olive oil, smoked paprika, garlic powder, dried thyme, salt, and pepper.
- Coat Thoroughly: Use your hands or a sturdy spatula to toss the potatoes until every piece is completely coated in the oil and spice mixture.
- Spread and Space: Transfer the seasoned potatoes to the prepared baking sheet(s), ensuring they are arranged in a single layer with space between them. Avoid crowding the pan so the potatoes roast instead of steam.
- Initial Roast: Place the tray(s) in the preheated oven and roast for 15 minutes.
- Flip: After 15 minutes, remove the tray, give the potatoes a good toss or flip them with a spatula to ensure browning on all sides. Return to the oven.
- Complete Roasting: Continue roasting for another 10–15 minutes, or until the potatoes are deeply caramelised on the edges, tender when pierced with a fork, and slightly crisp.
- Glaze (Optional): Remove the potatoes from the oven. Drizzle the quality balsamic glaze over the hot potatoes and gently toss one final time to coat lightly. The heat will slightly thicken the glaze.
- Garnish and Serve: Transfer the Savory Roasted Sweet Potatoes to a serving platter. Garnish with chopped fresh parsley or chives, and serve immediately.