Chop your sweet potato into small cubes. (The smaller the cube the faster they cook) Chop into cubes by cutting the potato ends off, then cut into 1-inch round disk. Cut each disk 4 times each way into a grid.
In the skillet or on a lined sheet-pan with parchment, toss 2 whole sweet potato cubed with 2 TBSP. of olive oil, 1 tsp of salt and 1/2 tsp of pepper, 1 tsp paprika
Roast at 400 degrees until tender for about 20 minutes. Bump up the heat to 450 and cook until crisp another 10 or so minutes.
When the potatoes are crisp, hot and ready finish them off with a sprinkle of salt and fresh chopped parsley to garnish.