4 sweet potatoes
1/3 cup extra virgin olive oil
1 tsp sea salt (I used Mayan Sun, from Mexico, this evening)
Preheat oven to 475 degrees. Peel sweet potatoes and cut into chunks that are approximately 1-2 inches on all sides. Toss with olive oil and sea salt. Roast on baking sheet for about 20-30 minutes, tossing about every 5-10 minutes. Chunks should be golden brown on all sides. A little burnt is OK, because this makes them caramelized and sweet and a little crunchy.