Easy Roasted Sweet Potatoes

These brightly colored tubers are usually on my counter. I want to eat them more. Then I found an easy way to make roasted sweet potatoes.

Because we hear that voice in our head, “More veggies. Eat better. Live longer…” Yes, yes, I get it. Blah, blah, blah. But, how does this translate to everyday life when the drive thru is calling? Yeah, you know what I mean, right?

I’ll admit it: I’m lazy about certain things.

Yes, I want more plant life on the table. So hey, I make short cuts for myself. Even better if something simple is flexible enough to go with all kinds of cuisines, because sometimes I feel like Italian and other times I’m going Asian.

I also happen to love sweet potatoes. What’s not to love about sweet + potatoes? I dream about them, and I want to eat them on a more regular basis. They are crazy good for you. Go look it up. Serious. Vitamin. Power. So, let’s get that superfood deliciousness on the table. Often. And let’s make it easy.

You might recognize this method from my holiday pilaf. It’s easy enough to use with all kinds of root vegetables, in case you are like my mother and do not have the deep affection for sweet potatoes that I do. (I don’t understand how this happened. I’m sad for her.)

This is so easy you could even have one of the (older) kids make it. Yeah, baby. Then have them clean up. Even better.

*Updated 2/26/2014: Lowered the oven temperature so they don’t “over caramelize”

Easy Roasted Sweet Potatoes

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

So easy to make, on the table in about 30 minutes (mostly oven time).

Author: Brandie Kajino, Spoon and Saucer

Recipe type: Side

Ingredients

• Sweet potatoes, cubed (same size)
• Olive oil (or your favorite)
• Salt and pepper to taste

Instructions

1. Preheat oven to 450F.
2. Peel and cube your sweet potatoes, making sure they are about the same size, so they cook evenly. ½-1 inch cubes will do it.
3. Drizzle a baking sheet with your oil, swish it around with a pastry brush or your fingers, just to cover it.
4. Dump (ever so lovingly) your cubed potatoes onto the sheet pan.
5. Drizzle the potatoes with your oil, and toss them with your hands to make sure they are coated. Spread them out in a single layer, so they brown and not steam. (We’re not looking for mashed potatoes here.)
6. Bake for 15-20 minutes, checking and giving them a stir halfway through.
7. Take them out of the oven and sprinkle with salt and pepper.
8. Eat!

Notes

There are endless possibilities here. I eat these with some brown rice and sauteed kale. Roast up a huge batch and dole them out over the week. Put them in tacos for a meatless meal. Bake them with butter and then drizzle with maple syrup for breakfast. Toss them in curry at the last minute. So many options, so use your imagination!

3.2.1753

The post Easy Roasted Sweet Potatoes appeared first on Spoon and Saucer.