Sweet potatoes are natures most perfect food, coming in at a close second is the avocado. I was always grossed out by sweet potatoes until about a year ago. I remember the weird, jiggly marshmallow covered casseroles from the Thanksgiving buffets, and I always avoided them like the plague.
I almost always mix my sweet potatoes with tons of spices to play on their slight sweet flavor. This is an easy way to roast them and eat them as is, or roast them this way and dice them up for breakfast hash. This is also the way I roast them when I make my sweet potato burgers (they’ll be up on the blog soon.)
What you’ll need:
- A sheet pan covered with non-stick foil
- your desired number of sweet potatoes
- a fork
- a sharp knife
- olive oil
- a pastry brush
- Preheat your oven to 400 degrees. Line a large baking sheet with nonstick foil. Slice your sweet potatoes in half, lengthwise (you can poke several holes in them with a fork and microwave for two minutes to soften enough to cut safely).
2. Using a pastry or silicone brush- generously coat the flesh of the potato with Extra Virgin Olive Oil.
3. Sprinkle with salt and pepper or whatever spices you’d like (if desired) and flip them over flat side down onto the baking sheet. Using the same brush, coat the skin with a light layer of olive oil so that it doesn’t dry out during baking.
4. Bake for 30 minutes. You potato should be soft in the center and pretty caramelized and brown on the inside from the Olive Oil.
These are delicious as is- but you can keep them in the fridge and reheat them or dice them up in a pan for meal prep. You can scoop out the flesh and toss the skin to have a delicious, naturally sweet mashed potato, or, you can use this technique for my Vegan Black Bean/Sweet potato patties that will be up on the blog soon.
Enjoy this one guys! Ill be posting some more quick and basic how to’s in the future.