Tuesday, November 26, 2013

Tasty Tuesday: Super Simple Sweet Potatoes

Hello again and happy Tuesday. Today I wanted to share with you an extremely simple recipe for those days you really cannot worry about a complicated side dish. Also, this is a great healthy dish that would be perfect for your thanksgiving table, roasted sweet potatoes. I personally love sweet potatoes when they are a bit salty rather then sweetened up with brown sugar and that is what I have done with this recipe. Feel free, however,, to change it up by adding brown sugar, maple syrup, or even honey before roasting. These potatoes are also great because the leftovers make an amazing sweet potato hash to go with any breakfast. I've even used them in a salad before. I just love how versatile a sweet potato is. It is also South Beach Diet Phase Two friendly. The Hubs and I really loved this dish and I will be making it again for sure. I hope you enjoy this simple dish!

Simple Roasted Sweet Potatoes



  •  2 large sweet potatoes
  • 2-4 tablespoons of olive oil
  • salt and pepper to taste


Preheat your oven to 425 degrees. Cut your sweet potato into small, half inch to quarter inch cubes. Place your sweet potatoes into a large ziplock bag. Add two tablespoons of the olive oil, salt, and pepper to the bag and toss around until fully coated. If you need to add a bit more oil then do so. Place your sweet potatoes onto a large, lipped baking sheet. Roast for about 20-30 minutes, stirring the potatoes every ten to ensure they cook evenly. Once soft enough to ease a fork into the potatoes, serve and enjoy!

Here are a few more options for your Thanksgiving table:


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