I like to chop my purple sweet potatoes into bite-sized cubes—nothing too fussy, just small enough to roast quickly and evenly. This way, they turn out tender in the middle with a gorgeous, slightly crispy edge.

Now, if you’re anything like me and want fewer dishes to wash (who doesn’t?), feel free to skip the mixing bowl. Just spread the chopped sweet potatoes directly onto your baking tray, drizzle the oil and sprinkle the spices right over the top, and then use your hands or a spatula to toss them around until everything’s nicely coated.

One tip? Give those beauties some breathing room. Make sure they’re spread out in a single layer and not stacked on top of each other. Crowded potatoes steam instead of roast, and we want that light crisp finish, not a soggy pile.