Roasted sweet potatoes

• 1 pound sweet potatoes (about 2 medium), scrubbed

• 1 ½ teaspoons olive oil

• ¼ teaspoon kosher salt

• ⅛ teaspoon ground pepper

Preheat oven to 425°F. Line a large rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Cut unpeeled sweet potatoes into 1-inch cubes.

Toss 1 pound of sweet potatoes with 1 1/2 teaspoons oil, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper in a large bowl. Arrange sweet potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes or until lightly browned and crispy on cut sides and tender inside, turning once.