ROASTED SWEET POTATO

 

Fall season is all about warm comfort food and what could be more comforting than some good old roasted potatoes. With Autumn comes a season of festivities and entertaining, and this Roasted Sweet Potato recipe is a total crowd pleaser. It can be chopped and stored in the refrigerator ahead of time and all you need to do is season it and pop it in the oven. This recipe is also perfect for weekly meal prep since the chopped potatoes can last up to a week in the refrigerator.

Hope you and your loved ones enjoy this recipe just as much as it is enjoyed in my household.

 

ROASTED SWEET POTATO
Serves 2
Vegan, Paleo, Whole 30, Gluten free
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. • Sweet potatoes — 5 cups when chopped in equal size cubes
  2. • Garlic (powder or paste) — 1/2 teaspoon powder or paste
  3. • Onion powder — 1/2 teaspoon
  4. • Fresh thyme (optional) — 1/4 teaspoon, finely chopped
  5. • Smoked paprika— 1/2 teaspoon
  6. • Red chili flakes (optional) — 1/4 teaspoon (only if you like it medium hot)
  7. • Olive oil (extra virgin) — 3 tablespoons
  8. • Salt to taste
Instructions
  1. Preheat your oven to 400 F (204.4 C) and line a baking tray (sheet) with some aluminum foil or parchment paper.
  2. In a bowl add the potatoes and the rest of the ingredients. Give it a good mix until the potatoes are nicely quoted with the spices and herbs.
  3. Transfer the potatoes on to lined pan.
  4. Bake the potatoes for somewhere between 45 to 60 minutes. Half way through flip them.
    Every oven is different and retains heat differently so after 45 minutes keep an eye on the potatoes. When they look somewhat golden and crispy. Remove them and let them cool for 5 minutes.
  5. Taste for salt and add more salt if you like. Enjoy!
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