Ingredients:

  • 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt
  • 2 tbsp dark brown sugar, packed
  • 1.5 tsp ground Saigon cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch cayenne pepper

Instructions:

  1. Preheat your oven to 200°C (400°F). Note: A hot oven is critical for immediate surface evaporation.
  2. Peel the 3 lbs of sweet potatoes and trim the ends.
  3. Cube the potatoes into 1 inch pieces until you have a mountain of uniform orange blocks.
  4. Toss the cubes in a large bowl with 2 tbsp extra virgin olive oil and 1 tsp sea salt.
  5. Whisk together the 2 tbsp dark brown sugar, 1.5 tsp cinnamon, 1/4 tsp nutmeg, and cayenne in a small ramekin.
  6. Sprinkle the spice mix over the oiled potatoes and toss until every cube is evenly matte brown.
  7. Spread them onto the baking sheet in a single layer. Note: Leave space between them to allow air to circulate.
  8. Roast for 25 to 30 minutes until the edges are dark brown and sizzling.
  9. Flip the potatoes halfway through the cooking time. Note: This ensures the caramelization happens on at least two sides.
  10. Rest the pan on a wire rack for 5 minutes until the sugar glaze sets into a sticky lacquer.