Do you ever feel like you make the same side dish all the time? Are you getting tired of the same old, same old? If so, I encourage you to try putting a new spin on the plain old baked sweet potato.
I don’t know about you but I love sweet potatoes! I love them in any form! Baked, fries, or my personal favorite, roasted. Sweet potatoes contain so many crucial vitamins that our bodies need. They have tons of vitamin A and C while also being a great source of potassium and fiber. For the record, I think they are one of the most delicious vegetables you can eat! (Truth: not all vegetables can be delicious). Shhh … let’s not tell the little’s that. 🙂
Sweet potatoes are not only healthy and delicious but they keep for long periods of time when stored properly and they’re also very affordable! (Especially when they’re in season.)
Another wonderful thing about sweet potatoes is that there are so many ways you can eat them. Main dish, side dish, or as a snack!
Today, we are focusing on transforming that same old, same old “baked sweet potato” into something new, different, and delicious …… mmmmmmmm
Now that I have confessed my love affair with this cute little potato, let’s move onto my favorite way to fix them! This is one of my main “go to recipes” that I make on a weekly basis.
I’m honestly getting hungry right now just thinking about it. Truth be told …. I started salivating for them as soon as I started typing this blog post!
Food … it’s my love language 🙂
I think one of my favorite things about this recipes is I get a “two for one” with it. I get to use it as a side to my main meal and then what’s leftover goes in the fridge for snacks. These are fantastic cold!
So, I think it’s time we stop talking about these little beauties and move on to the recipe so that we can make them!
Roasted Sweet Potatoes
Yield: 4 Servings
4 Medium Sweet Potatoes
3-4 Tablespoons of Olive Oil
Salt TT (to taste)
Preheat oven to 450 degrees. Peel sweet potatoes and slice into 1/2 inch round slices. (You can go thinner depending on how crispy you like your potatoes). Spread your sliced potatoes on a baking sheet lined with aluminum foil and toss in olive oil. Once your potatoes are coated in oil; sprinkle on salt, pepper, and paprika. Toss again to make sure the potatoes are coated. Roast in the oven for 35-40 minutes flipping half-way.
Viola! Just like that you have the perfect side dish for your meal.
Some of my favorite meals to pair with this side dish are:
Next time you’re racking your brain trying to think of a side dish to go with your dinner, give these a whirl! You won’t regret it!