Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil and salt on a baking sheet. Roast for 15-20 minutes until the edges are tender and slightly browned.
  2. Transfer the hot potatoes to a mixing bowl. Use a masher to crush them into a thick paste, leaving a few small chunks for texture. Stir in the cornstarch, garlic powder, paprika, and pepper until the dough is cohesive.
  3. Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the mixture and roll it into small cylinders. Place them 1 inch apart on the sheet.
  4. Lightly spray the tops with oil and bake for 15-20 minutes, flipping halfway through, until they reach a mahogany-colored glow and feel firm to the touch.