Roasted Sweet Potatoes

Heat the oven to 425F (220C)

Set two racks in the upper and lower thirds of the oven. Have two rimmed sheet pans ready.

Cut the cubes evenly

Peel the sweet potatoes and cut them into 1 inch cubes, keeping the pieces close to the same size. Uneven pieces finish at different times, so the small ones burn while the large ones stay firm in the middle.

Toss with oil and salt

Put the cubes in a large bowl, add the oil, salt, pepper, and paprika if using, and toss until every piece is coated and glossy. Dry patches will not brown.

Spread in a single layer

Divide the cubes between the two sheet pans and spread them out so no piece touches another. Crowding traps the moisture the potatoes give off, and they steam instead of roast, staying pale and soft. Use a third pan if the cubes are tight.

Roast 25 to 35 minutes, flipping once

Roast for 25 to 35 minutes total. At the halfway mark, flip the cubes with a spatula and swap the pans between racks. Watch the last 10 minutes closely, because sweet potatoes carry more sugar than white potatoes and go from caramelized to scorched in a short window.

Check for doneness

The cubes are ready when the cut edges are deep brown and slightly crisp and a paring knife slides into the center with no resistance. Salt again to taste and serve hot.

Make ahead. Cut the cubes up to a day in advance and hold them covered in the refrigerator. Pat them dry before oiling, since surface water slows browning.