Smoky Roasted Sweet Potatoes

A hint of chili powder, smoked paprika and garlic turns these easy roasted sweet potatoes into something truly spectacular. Like 5-ingredient spectacular. Sweet and tender, with syrupy caramelization, these smoky/sweet potatoes are truly incredible.

And this is another pull-out-a-sheet-pan and call it a day dish! You can even toss the sweet potatoes with the oil and spices right on the pan, if you don't want to dirty a bowl. Easy prep, even easier clean-up!

Why did I say to cut the potatoes in "uniform" pieces? So that they all cook evenly as they roast. You never want overcooked pieces and undercooked pieces on the same sheet pan!

Smoky Roasted Sweet Potatoes

2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
3 orange-fleshed sweet potatoes (about 1 1/2 pounds), peeled and cut into uniform, 1-inch pieces
Salt and freshly ground black pepper
2 tablespoons chopped green onions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the olive oil, chili powder, paprika, and garlic powder. Mix to combine. Add the sweet potatoes and toss to coat.
Transfer the potatoes to the prepared pan and spread out in an even layer, preferably without the pieces touching (so they brown on all sides). Season with salt and pepper.
Roast for 25 minutes, until golden brown and tender.
Top with green onions and serve.
Serves 4