Roasted sweet potatoes. No butter.

Butter? Not in my kitchen. Sweet potatoes don't need it anyway.

They need olive oil, a hot oven and patience. Use more oil than you think you should.

What you need

• 4 medium sweet potatoes, about 2 lb
• 1/4 cup extra virgin olive oil, plus more to finish
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1/2 tsp sweet paprika
• 1 lemon
• A small bunch of flat-leaf parsley

What you do

1. 01Put a large sheet pan in the oven. Heat it to 425°F.
2. 02Scrub the sweet potatoes. Leave the skins on. Cut them into wedges about one inch thick.
3. 03Toss the wedges in a bowl with the olive oil, salt, pepper, cumin and paprika. Every piece should shine.
4. 04Tip them onto the hot pan in one layer, cut side down. Don't crowd them. Crowded potatoes steam.
5. 05Roast for 20 minutes. Turn each wedge. Roast 15 to 20 minutes more, until the edges are dark.
6. 06Chop the parsley. Squeeze the lemon over the hot wedges.
7. 07Pour over a little more olive oil. Scatter the parsley. Sit down and eat.

The edges go dark and sticky. That's the point.