Slice the sweet potatoes crosswise into ½-inch rounds, then cut into ½-inch cubes.
Place the sweet potato cubes in a mixing bowl and add the olive oil, garlic powder, paprika, salt and pepper. Toss well with your hands to coat.
Spread out the cubes in a single layer on a rimmed baking sheet lined with parchment paper.
Roast in the oven for about 30 minutes until fork tender and lightly browned on the outside, flipping the sweet potatoes every 10 minutes. Serve immediately.
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.