I’ve been thinking lately that I should focus more on the basics when it comes to sharing my recipes and meals. Because we all want quick, healthy meals that are actually MAKEABLE as opposed to lavish, expensive, or complicated looking recipes. Although those are fun sometimes, too 🙂
I would say the # 1 staple in my diet is sweet potatoes. They are an awesome source of vitamin A (in the form of beta-carotene), as well as vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus! And…they’re freaking delicious. I eat them multiple times a week, and they are great for breakfast, lunch, OR dinner. They are an easy part of meal-prep or you can batch cook a ton to eat throughout the week with minimal effort or time. After the past few years of making them (boiled, mashed, roasted, etc.), I’ve determined my favorite cooking method is roasting. I’ve decided I should probably share my “foolproof” method for making the most perfect roasted sweet potatoes, every time.
I think it’s important to use parchment paper as opposed to aluminum foil. Not only is it healthier (some believe some of the aluminum can be absorbed into our bodies if used for oven cooking), but it reduces the chances that the potatoes will stick to it and fall apart!
You can use your own variation of spices – I just prefer chili powder, cinnamon, and/or paprika when making these.
It’s also important to note- make sure you wait to add salt until AFTER you make the potatoes. This will ensure they don’t get too soggy while cooking.
FoolProof Roasted Sweet Potatoes
- 2-3 large sweet potatoes or yams, cubed, skin- on (I just prefer them this way! feel free to peel if that's your thing)
- 1-2 tsp avocado or olive oil, I use Chosen Foods avocado oil for evenly coating the potatoes
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cinnamon (optional)
- 1/2-1 tsp coarse sea salt
- Preheat oven to 400. Cube your sweet potatoes (or cut them into fries if desired). Toss with oil, chili powder, paprika, and cinnamon. Spread evenly onto a parchment-lined baking sheet, being careful not to crowd or layer the potatoes.
- Bake them for 30 minutes on the middle rack and DO NOT FLIP OR TOSS. Leave them. Check them around 25 mins and toss if you see they are getting too browned on the bottom.
- Once cooked, remove from the oven and sprinkle with sea salt. Enjoy!