Line a large baking sheet with parchment paper and set aside.
Peel the sweet potato and cut it into 1-inch cubes.
Place the sweet potato cubes into a large bowl and toss with the olive oil. Sprinkle in the Italian seasoning, salt, and pepper, then toss to thoroughly combine.
Place the sweet potatoes in an even layer on the baking sheet. Spread them out so they aren’t crowded together.
Bake for 30 minutes, turning sweet potatoes over once after the first 15 minutes. Sweet potatoes are done once you can easily pierce them with a fork and the edges have started to brown slightly.
Notes
Try to cut all the sweet potato cubes to the same size so they bake at the same speed.
Space the sweet potatoes out on the baking sheet so they have room to crisp up. If you put them too close together, they’ll steam instead of roasting up with a nice golden crust.
Be sure to flip the sweet potatoes over after 15 minutes so that they evenly browned and don’t burn on one side.
To store: These can be stored in the refrigerator in a sealed in a food-safe container for 3 to 4 days.
To reheat: Reheat in the microwave for about 45 seconds. For crispier leftovers, place the sweet potatoes on a parchment-lined baking sheet and reheat in a 400°F oven for about 20 minutes.
Mama says, “Make sure to always check your labels!