Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoons grapeseed or other neutral oil, divided
  • 1 teaspoon salt

Yield

Serves: 4

Preparation

Preheat oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with parchment paper. 

In a large bowl, combine sweet potatoes, oil and salt. Toss to coat, then arrange on the prepared baking sheet in an even layer; reserve the bowl. Roast, stirring once about halfway through, until golden brown and fork-tender, 30 to 35 minutes.