Delicious Roasted Sweet Potatoes

Preparation time:

10 min 

Cooking time:

30 min

Servings:

4

If you’re into healthy and tasty foods, or if you’re just looking to explore new ideas for your meals, then you’re gonna love these roasted potatoes.

They are soft, sweet, and savory and can accompany almost any meal. Yum!

And their health benefits are pretty impressive.

Just to mention a few of them:

  • lower in carb content (despite their name and sweet taste) compared to white potatoes; this translates to less impact on your blood sugar levels which helps to balance energy, fatigue, and weight 
  • natural anti-inflammatory
  • great source of fiber (most of  the fiber is in the peel though), vitamins, minerals, and antioxidants 
  • promote gut health
  • support healthy vision.

             

Besides all of these benefits, they are also delicious. If you’ve never tried sweet potatoes before, I can tell you that the taste is somehow close to pumpkin’s taste.

They are also quite versatile in the way you can cook them: fried (like in French fries ;),  oven-baked fries, puree, baked, you name it.

This time I chose to roast them, in one of the simplest manners possible: with just salt, pepper, and a drizzle of olive oil.

Here is what you need to make this recipe:

INGREDIENTS:

  • 4 medium sweet potatoes
  • 1 teaspoon extra virgin olive oil
  • salt & pepper to taste

HOW TO DO IT:

You can either cook them peel-on or peel-off, depending on your preference. If your choice is peel-on, you’ll get the benefit of a greater fiber quantity in your meal.

This time I peeled them, so that’s the first step.

Then you cube them. With this step, your in for a big surprise, as sweet potatoes are much more difficult to cut compared to the white ones, so I suggest you use a very sharp knife or your life partner to do it (I go for the second option). 🙂

Cover your baking pan with a baking sheet and place the cubed potatoes on the sheet.

Season them with salt and pepper. 

Drizzle the extra virgin olive oil.

I suggest you season them before you drizzle them, as the oil will create a cover that won’t allow the condiments to get into the potatoes well. This is one piece of advice I got from a chef and I follow it every time I cook something like roasted veggies or meat, salads, etc. where condiments and oil go hand in hand.

You toss them around and place them in the preheated oven, using high temperatures. I recommend baking at 425 degrees Fahrenheit.

Turn them halfway. 

Depending on the size of the cubes, it might take between 20 to 30 minutes to get them to the nice brownish glazed stated.

You can serve them as a garnish alongside a roast chicken or, if you’re vegan or vegetarian, you can accompany them with a red cabbage salad.

Let me know in the comments below if you enjoyed them.

Bon appetite!

 

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