I never liked sweet potatoes growing up. They were weird and mushy, and people would always try to cloak them in marshmallows. I wasn’t going to fall for it. Then one day, I met the rustic, vibrant, self-assured tuber that is the roasted sweet potato. Allow me to introduce you as well.
How to make them:
Preheat over to 425.
Peel, then dice 2-3 sweet potatoes into relatively similarly-sized pieces*.
Put potatoes on oiled cookie sheet.
Drizzle or spray oil over potatoes.
Add salt and pepper.
Mix by hand until evenly coated.
Roast in oven for 20-30 minutes or until fork tender and slightly browned.
*If you scrub the skin well, you don’t have to peel them, but most people prefer them without skin.
Once you have roasted the sweet potatoes, your options are endless. They last a week in the fridge and can be reheated as a simple side. They also add great body to chili (recipe to come). One of my favorite combinations, though, is roasted sweet potato and a runny egg yolk. Mmmmmm. So good. So healthy.
Want to add a little extra? Roast up some diced bell pepper with the sweet potato. Add avocado on top of the egg. Use some hot sauce.
Lunch is served.