Oven Roasted Sweet Potatoes
Full of the good complex carbs that our bodies need and crave. These roasted sweet potatoes hit all the right notes.
Equipment
- Sheet pan
- Sharp knife
- Spatula
Ingredients
- 1 /4 cup Avocado oil or olive oil
- 1 tsp Ground cinnamon
- 1 1.2 tsp Salt Celtic sea or pink
- Fresh ground pepper to taste
- 3-4 medium Japanese or regular sweet potatoes
Instructions
- Pre-heat oven 425 degrees
- Rinse potatoes well, no need to peel
- Add 1/4 oil to baking sheet
- Cut potatoes into cubes, aim for a similar size as brussels if cooking at the same time
- Add potatoes, cinnamon, salt and pepper to baking sheet
- Toss potatoes to mix ingredients and flatten out into single layer on the pan
- Sprinkle top with another pinch of salt and black pepper if you wish
- Bake for 15 minutes, toss with spatula and bake for additional 15 minutes.
Notes
Both Japanese and traditional sweet potatoes work here. Japanese are purple or red on the outside and yellow on the inside but have specific seasons. Packed with nutrients like beta-carotene, B5 and B6. A healthy carb, full of fiber and some protein. If on a time crunch, chop the veggies and add spices in advance and store in the fridge in a ziplock.