Simple Roasted Sweet Potatoes (3 versions)

If you had asked me a 10 years ago if I liked sweet potatoes I would have said no.

I didn’t mind the taste but the only way I had ever eaten them was when they were covered in marshmallows.

And I REALLY don’t like marshmallows.

But then I discovered sweet potatoes not covered in brown sugar and white fluff.

And simple sweet potatoes are just delightful (and cheap and SO good for you). And my husband even eats them now too.

Here are three ways we enjoy them on a weeknight.

Serve them with chicken, pork or as a veggie dinner.

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Three different ways to make roasted sweet potatoes! thedomesticlady.com

Printer version Roasted Sweet Potatoes here.

Southwest Style Roasted Sweet Potatoes*

Serves 4

  • 2 lbs sweet potatoes (2-4 potatoes)
  • olive oil
  • 1 tbsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • dash of cayenne

Preheat oven to 425°F.

Peel and dice the potatoes. Place the potatoes on a baking sheet lined with a silicon mat or parchment paper. Drizzle with olive oil. Then add all the spices and toss.

Bake for 25 minutes. Stir half way through the baking time. Serve warm or at room temperature. (for extra yumminess top with a little cheese).

*also makes a great filling for veggie tacos

Roasted Honey-Glazed  Sweet Potatoes

Serves 4

  • 2 lbs sweet potatoes (2-4 potatoes)
  • olive oil
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp honey

Preheat oven to 425°F.

Peel and dice the potatoes. Place the potatoes on a baking sheet lined with a silicon mat or parchment paper. Drizzle with olive oil. Then add all the spices and toss.

Bake for 25 minutes. Stir half way through the baking time. Drizzle with honey while still hot. Serve warm or at room temperature.

Rosemary Roasted Sweet Potatoes

Serves 4

  • 2 lbs sweet potatoes (2-4 potatoes)
  • olive oil
  • 1/2 tsp rosemary (chopped fine)
  • 2 tbsp Parmesan
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Preheat oven to 350°F.

Peel and dice the potatoes. Place the potatoes on a baking sheet lined with a silicon mat or parchment paper. Drizzle with olive oil. Then add all the spices, Parmesan, and toss.

Bake for 35 minutes. Stir half way through the baking time. Serve warm or at room temperature.

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