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Oven Roasted Sweet Potatoes

Ready for a simple recipe that is the epitome of perfection?

Oven Roasted Sweet Potatoes

Oven Roasted Sweet Potatoes

With Thanksgiving right around the corner, the humble sweet potato will be making many appearances.  What would Thanksgiving dinner be without potatoes, both regular and sweet. 

Some of you probably grew up with marshmellow topped sweet potato casseroles+pies.  But why not try a new potato dish this year that's healthy without sacrificing any taste.

Sweet potatoes are a staple in my family.  Personally I love them. They're vitamin and nutrient packed and loaded with fiber.  Not to mention low glycemic. 

Oven Roasted Sweet Potatoes

I used an all natural smoked garlic seasoning from The Garlic Box.  I'm not promoting this product or anything like that. I just really like this seasoning.  Any smoked garlic powder will work, or if you prefer you can leave it out altogether, but I highly recommend it.

Oven Roasted Sweet Potatoes

This recipe is really all about the method of cooking the sweet potatoes.  Sometimes I find that basic techniques and simplicity is often over looked when it comes to cooking.  These beauties get all golden brown and crisy on the outside, and on super fluffy-soft on the inside from this low and slow method of cooking.  The slow roasting starts them caramelizing.  The flavour is absolutley amazing!  The simpler the better.

Promise me you will try this method out!  You won't be disappointed.

Oven Roasted Sweet Potatoes

Oven Roasted Sweet Potatoes vegan & gluten free | serves 4

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Ingredients:

  • 2-3 sweet potatoes, scrubbed, rinsed and dried
  • 1-2 tbsp olive oil
  • 3 tsp smoked garlic seasoning
  • pinch sea salt (optional)

 Directions:

  1. Preheat oven to 350˚.  Slice sweet potatoes into 1/2" thick rounds.  Place in a large bowl.  Add olive oil, smoked garlic seasoning, and sea salt; toss to coat the sweet potatoes evenly.
  2. Bake for 25 minutes turning once.
  3. After this, turn the heat up to 400˚and bake for another 20 minutes, turning halfway through.
  4. Remove from oven and serve.

Tip: These make delicious healthy additions to lunches and salads. I would recommend making extra the night/day before and poping a handful in a plastic zip-top bag. The next day for lunch you can heat them up or just eat them the way they are.  Perfect nutrition to help fuel you through your afternoon.  Delish!

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Reader Comments (4)

I have always loved sweet potatoes (sometimes called yams) but this recipe extends their use for goodness' sake for days. Just love them, better than chips by far!
October 19, 2013 | Unregistered CommenterDianne
@Dianne - You are so sweet! Thanks! I agree, they are much better than chips.
October 25, 2013 | Registered CommenterJennifer
These turned out great! I used a roasted garlic rosemary salt along with olive oil and they were just delicious. I particularly like that the skin gets nice and crispy and edible too :)
November 3, 2013 | Unregistered CommenterHillary
@Hillary - Thanks, I'm thrilled you liked them! Roasted garlic rosemary salt sounds like a great idea. I will have to try it.
November 11, 2013 | Registered CommenterJennifer

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