Roastedsweetpotatoes are my dinner side staple! We LOVEthem. 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!
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!
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!