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Parve
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
I always have roasted sweet potatoes in my fridge. Add them to any salad or enjoy as a snack… Don’t put the container away because it’s so good, you’ll be back for doubles. Yields 2 pounds
4 medium sweet potatoes, peeled and cubed
1/2 cup Tuscanini Olive Oil (or any oil you have)
1 teaspoon black pepper
1 teaspoon chili powder
2 teaspoons Pereg Paprika
2 teaspoons Manischewitz Kosher Salt
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a metal baking sheet with Gefen Parchment Paper.
In a large bowl, place all the ingredients and toss well. Transfer to the prepared baking sheet and spread out evenly.
Bake in preheated oven for one hour, or until sweet potatoes are soft on the inside and crispy on the outside. Remove from oven and allow to cool.
Store in an airtight container in the fridge for up to one week.
Recipe, Styling and Photography by Menachem Goodman
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