Roasted sweet potatoes are my new guilty obsession. For years I literally would not touch sweet potatoes, for whatever insane reason I told myself and the world I didn’t like them?? What was wrong with me?! I have finally seen the light and understand how wrong I was for so many years. But the good news is, I have plenty of time to make up for all my wrong doings and eat all the sweet potatoes. When I finally decided I loved sweet potatoes and needed them in my life…I had no idea how to cook them!! So, here is my newly discovered and favorite way to indulge in all the sweet potato glory. Luckily, they are super easy to make! This recipe makes extra for meal prep, adjust accordingly.
And if you’re at the store wondering is it a yam or a sweet potato…I got you. The grocery store I shop at has the sweet potatoes and yams miss labeled…everyone is confused on the topic.
Thanks Colin Purrington for this awesome breakdown.
Roasted Sweet Potatoes
- 4-5 large sweet potatoes
- 2-3 tbsp Olive Oil
- Salt & Pepper
Heat oven to 450 degrees
Chop sweet potatoes into small bite size pieces, the smaller they are the easier they are to cook. I don’t peel my potatoes, I think they roast better with the peel and we all could use more fiber in our life.
Toss sweet potatoes in a bowl with olive oil, add desired amount of salt and pepper
Once potatoes are coated evenly, spread on baking sheet. Depending how many potatoes you used, you may need two baking sheets. You don’t want the potatoes stacked on top of each other or they won’t roast properly.
Roast in oven for 30-35 minutes, stirring every 10-15 minutes. Cook until soft and slightly browned.
These potatoes can be used in so many ways, I love to eat them with eggs, in a fiesta bowl, or all by themselves! Enjoy!