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Roasted Sweet Potatoes

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! 


  • 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!

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