Ingredients:

  • 2 lbs sweet potatoes, cut into 3/4-inch cubes
  • 3 tbsp avocado oil
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Preheat oven to 425°F (220°C). Scrub the sweet potatoes and pat them bone-dry. Cut into uniform 3/4-inch cubes, leaving the skins on for texture.
  2. In a large mixing bowl, whisk together the avocado oil, minced garlic, chopped rosemary, thyme, salt, and black pepper.
  3. Add the dried sweet potato cubes to the bowl and toss vigorously until every piece is thoroughly coated in the herb and oil mixture.
  4. Spread the potatoes onto an extra-large rimmed baking sheet in a single layer, ensuring no two cubes are touching to prevent steaming.
  5. Roast for 20-25 minutes, tossing the potatoes once at the 15-minute mark. Remove from the oven when edges are slightly charred and centers are soft.