Ingredients

• 500g sweet potato, peeled and cut into 2–3cm cubes
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cinnamon (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp water

Instructions

1. Preheat the oven to 220°C.
2. Line a baking tray with baking paper.
3. Place the sweet potato cubes in a large bowl.
4. Add the smoked paprika, garlic powder, cinnamon (if using), salt, and black pepper.
5. Drizzle over the water and toss until evenly coated.
6. Spread the sweet potatoes in a single layer on the baking tray.
7. Roast for 30–40 minutes, turning halfway through, until tender and caramelised around the edges.
8. Serve immediately.

Optional Flavour Variations

• Cinnamon Sweet Potato: Increase cinnamon to 1 tsp for a sweeter flavour profile.
• Smoky BBQ: Add 1 tsp barbecue seasoning or extra smoked paprika.
• Chilli Roasted: Add ½ tsp chilli flakes or cayenne pepper.
• Herb Roasted: Add 1 tsp dried rosemary or thyme.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven or air fryer for best texture.

Approximate Nutrition Per Serving