Scrub sweet potatoes and pat dry with paper towels.
Cut sweet potatoes into bite sized chunks, no need to peel the potatoes first. Place cubed potatoes into a large bowl.
Combine oil and all remaining ingredients in a small bowl.
Add oil mixture to the bowl with the potatoes and using gloved hands, toss to coat well.
Place seasoned potatoes on a baking sheet and bake in preheated oven for 35 minutes.
Notes
If you prefer, you can cut your sweet potato into larger chunks. If you do, you may need to increase the time in the oven slightly.
You can peel the potatoes before roasting them if desired.
Store any leftover roasted sweet potatoes in an air-tight container kept in the refrigerator for 4-5 days. Reheat on a baking sheet in the oven until warmed through.