Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure even cooking.
  3. In a large mixing bowl, combine the sweet potato cubes with avocado oil, kosher salt, cracked black pepper, and garlic powder. Toss vigorously until evenly coated.
  4. Spread the potatoes across the baking sheet in a single layer, leaving space between the cubes to prevent steaming.
  5. Roast for 25–30 minutes, flipping the potatoes halfway through with a spatula to ensure a crispy crust on all sides.
  6. Remove from the oven when edges are browned and centers are tender. Immediately drizzle with lemon juice and sprinkle with chopped fresh parsley.