Oven Roasted Sweet Potatoes

Ingredients

• 2 tbsp olive oil
• 3/4 teaspoon 
• 1 tbsp light brown sugar, firmly packed
• 2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
• 3/4 tsp salt 
• 1/4 tsp pepper
• 1/2 tsp ground chili powder 
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder

Directions

1. Preheat oven to 425°F.
2. Peel and cube sweet potatoes into 1/2-inch pieces.
3. Add potatoes to a large bowl with the the olive oil (2 tbsp) salt (3/4 tsp) pepper (1/2 tsp) chili powder (1/2 tsp) paprika (1/2 tsp) cumin (1/2 tsp) and garlic powder (1/2 tsp). Toss to coat all the sweet potatoes, then spread out in an even layer on a large cookie sheet covered with parchment.
4. You don’t want any potatoes overlapping or you’ll end up with steamed potatoes instead of roasted potatoes.
5. Flip every 10–15 minutes, cooking for a total of 27–35 minutes. (I flip every 10 minutes and bake around 30 minutes.)