Easy Roasted Sweet Potatoes

Confession: I used to dislike sweet potatoes.  We even grew them, had them coming out of our ears, and I didn’t eat them.  Now that I’m on the AIP, it’s aaaaaalllllll about everything sweet potato-y.  If you don’t care for them either, trying them roasted is a great way to cozy up to this wunderveg.  (Yes, I just made up a German word.  Whatever.)

This recipe is so easy that I’m embarrassed to post it, but in case you’ve never roasted sweet potatoes, here you go:



Easy Roasted Sweet Potatoes        By Wendi’s AIP Kitchen – wendisaipkitchen.com

  • 2 C. Sweet potatoes, peeled and chopped to about 1″ cubes
  • 2 T. Extra virgin olive oil
  • 1 t. Ground sage
  • 1/2 t. Sea salt

Preheat oven to 350 degrees.  In a large mixing bowl, toss all ingredients until cubes are evenly coated.  Dump sweet potatoes onto a roasting pan lined with parchment paper.  Shake the pan side-to-side to ensure that spuds are in a single, even layer.  Bake for 25-30 minutes, making sure they don’t burn.  (Note: If you will be eating these plain, cook until a little soft.  If you are planning to use them in other recipes, it’s ok if they are slightly firm.  Slightly.)  Check out my very non-serious video of this recipe here: https://www.youtube.com/edit?o=U&video_id=xxFeFHhtltw 


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