Preheat the oven to 425°F (220°C).

Peel and cut the sweet potatoes into 1-inch uniform cubes.

In a saucepan, melt the butter over low heat, then add minced garlic and sauté for 1-2 minutes.

In a mixing bowl, combine sweet potato cubes with olive oil, salt, black pepper, smoked paprika (if using), and melted garlic butter. Toss to coat.

Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Spread the sweet potato mixture in a single layer on the baking sheet.

Roast for 25-30 minutes, tossing halfway through.

Check for doneness by piercing with a fork; they should be fork-tender.

Sprinkle with fresh rosemary after removing from the oven.

Garnish with fresh parsley before serving warm.