Roasted Sweet Potato
4 medium sweet potatoes (about 7 ounces each, 1-½-2 pounds total), peeled and sliced into ½-inch cubes
¼ cup olive oil
1 teaspoon kosher salt, or ½ teaspoon fine salt
½ teaspoon freshly ground black pepper
Preheat the oven to 425 (220 C) and arrange oven rack to the lowest position.
Put the sweet potatoes on a large rimmed baking sheet. Make sure they're not crowded, or they will steam rather than brown on the edges. Use an additional pan if needed.
Pour the oil over the potatoes and sprinkle the salt and pepper on top. Toss the potatoes with your hands to coat them evenly, then spread them out in an even layer.
Roast 25-30 minutes, until the potatoes are tender and crisp on the edges. Don't stir them — you want the sides of the sweet potatoes that are touching the bottom of the pan to get nice and caramelized.