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3 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil
1 teaspoon fine sea salt (kosher salt; use less if using table salt)
1/2 teaspoon freshly cracked pepper
1/2 teaspoon ground chili powder*
1/2 teaspoon paprika
3/4 teaspoon garlic powder
Preheat the oven to 425 degrees F.
Peel and cube the sweet potatoes into 1/2 inch pieces.
Add to your largest sheet pan and add the Potatoes, olive oil, salt, pepper, chili powder, paprika, and garlic powder on top.
Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes.
Flip every 10-15 minutes cooking for a total of 40-50 minutes. (I flip every 10 minutes and bake around 45 minutes)