Roasted Sweet Potatoes
16 NOVEMBER 2018
roasted sweet potatoes
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Here’s a recipe that’s part of my recent Meal Prep Series. I made this with Savory Ground Beef & Turkey Blend and Caramelized Brussels Sprouts. Also in the Meal Prep Series is a recipe for a feisty Egg Scramble and Chicken Stir Fry.
Ingredients
- 3 large sweet potatoes
- 2 Tbl. extra virgin olive oil
- 1 tsp fresh ground sea salt
- 1/2 tsp fresh ground black pepper
Servings: servings
Instructions
- Preheat oven to 425 degrees Fahrenheit. Grease large baking sheet with non-stick spray.
- Take your sweet potatoes (not yams, sweet potatoes) and gently wipe the outside with a damp paper towel or cloth. Pierce with fork 5-7 times all around, and place in microwave for 2 minutes.
- Remove, and make sure it's not too hot. The sweet potatoes should just be slightly more tender, and easier to cut up. Slice lengthwise into about half-inch thick pieces. Then slice lengthwise again, creating 1/2 inch thick strips. Then once more the other way to create cubes.
- Place in large bowl, and toss with olive oil to coat. Then season with salt and black pepper. Place on prepared baking tray, spread out, and bake 15 minutes.
- Remove from oven, use spatula to toss sweet potato cubes around to help cook evenly, and then put back in oven for another 15 minutes. Remove when browned and slightly crispy on outside, but wonderfully soft on the inside.