These Easy Roasted Sweet Potatoes are a great side dish. Toss sweet potato chunks in a bowl with olive oil and spices, roast, and DONE!Jump to Recipe
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, try roasting them! It is a great way to cozy up to this wunderveg. (Yes, I just made up a German word. Whatever.)
For variety, you could try using different colors of sweet potatoes. I sometimes like to use three colors – purple, orange, and white – all together on a plate. (See my sheet pan recipe for Prociutto Chicken and Sweet Potatoes.) The more colors you have on your plate, the bigger the variety of nutrients!
This recipe is so easy that I’m embarrassed to post it, but in case you’ve never roasted sweet potatoes, here you go!
Love and healing,
P.P.S. If you need a visual, check out my not-so-serious tutorial video in which I reveal my mom crush. 😀
Easy Roasted Sweet PotatoesCourse: SidesCuisine: AIP, PaleoDifficulty: Easy
These Easy Roasted Sweet Potatoes are a great side dish. Toss sweet potato chunks in a bowl with olive oil and spices, roast, and DONE!
2 C. sweet potatoes, peeled and chopped to about 1″ cubes
2 TBSP extra virgin olive oil
1 tsp ground sage
1/2 tsp 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 parchment- or silicone-lined roasting pan. 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.
- 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.
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