Heat oven to 425°F (220°C)
Scrub and peel sweet potatoes if desired
Cut into 1/2 to 3/4 inch cubes or 1/2 inch thick wedges
Pat dry
Toss with 1 1/2 to 2 lb sweet potatoes: 1 1/2 to 2 tbsp olive oil
Add seasonings: 1/2 to 1 tsp salt, 1/2 tsp black pepper, and 1 to 2 tsp smoked paprika (optional)
Spread in a single layer on a sheet pan lined with parchment or foil
Roast 20 minutes, then flip or stir
Roast 10 to 20 minutes more, until browned and tender
For extra crisping: broil 1 to 3 minutes at the end (watch closely)
Serve immediately
Optional finishing: squeeze of lime, drizzle of honey or maple syrup, sprinkle of chopped herbs, or a pinch of chili flakes