Roasted sweet potatoes are my dinner side staple! We LOVE them. I always dread chopping them a little bit, because it always feels like it takes forever, BUT I am always so glad I did, because if I chop enough I can use them for many different meals. Sweet potatoes, in my book, pretty much go with everything, You can throw your roasted sweet potatoes in a breakfast scramble with eggs and other veggies, you can eat them with any protein for lunch or dinner, and they make a great on the go snack for kids! 

​

Ingredients

• Sweet potatoes-- I normally roast 3-4 medium potatoes at a time.

• A few shakes of garlic powder

• A few shakes of sea salt

• a dash of paprika

• a teaspoon of avocado oil, or any other high heat stable oil.

  • TIP: You need very, very, VERY little oil on your potatoes. I use one teaspoon for about 3-4 medium sized sweet potatoes. Too much oil will cause them to get soggy, and that's just gross! 

​

Procedure

• Preheat oven to 425.

• Wash and chop you sweet potatoes into quarters, and then chop length wise-- I like mine to be about 1/4 an inch thick.

• Place sweet potatoes into a zip lock bag.

• Add your oil.

• Add your seasonings.

• Seal and shake bag until all pieces look evenly coated.

• Place potatoes onto a baking sheet-- make sure there's enough room for each slice to lay flat. If there is not enough room and they are stacked on top of each other they will get soggy.

• Place in the oven for 15 minutes, take them out and flip them over, and then bake another 15 minutes-- or until they are just perfect for you!