(my favorite baking sheets)
Growing up, I hated sweet potatoes. I mean, seriously despised them! That lasted up until about last year. If I’m being honest, I hadn’t really given them that much of a chance. I’d only eaten them at Thanksgiving when they were topped with brown sugar and marshmallows. They were just too sweet for me.
But, on the inside, I knew how good they were for me and I was determined to like them! Have you done that with any healthy foods? Just kept eating them until you liked them? Maybe it’s just me, ha!
Sweet potatoes are full of fiber and Vitamin A and C. They’re also a good source of magnesium which can aid in stress relief! They’re a good complex carb that won’t cause your blood sugar to spike like some carbs will. Instead, they’ll keep you feeling full longer.
The key for me was making the already sweet flavor, less sweet. Instead of adding any sweet flavors, I season them with smokey paprika and savory garlic powder. If you like spicy foods, add a sprinkle of cayenne to give them a kick. Once I did that, they became much more palatable, and eventually I found myself craving them—who would have guessed?!
This recipe is so simple and healthy. It’s super versatile too. Of course, you could add other seasonings if you desire, but I like to keep it easy.
They are perfect as a side dish with grilled chicken and vegetables, mixed into a grain bowl with a scoop of detox pesto, used as the base for a breakfast hash, sprinkled onto a salad, or combined with black beans as the filling for veggie enchiladas.
I like to make a big batch at once and then use them throughout the week. They keep well in the fridge, though they won’t have the same crisp as when they’re fresh out of the oven.
Technically, this recipe is actually 5 ingredients, but I always have salt and olive oil on hand, so I didn’t count those!
Simple Roasted Sweet Potatoes
Ingredients
2 sweet potatoes (peel if desired, I don’t)
1/2 tsp garlic powder
1 tsp paprika
3 Tbsp olive oil
1/4 tsp salt
Directions
Preheat oven to 400 degrees.
Cube sweet potatoes in approximately 1/2 inch cubes. The bigger they are, the longer they’ll need to cook.
In a bowl, combine garlic powder, paprika, olive oil and salt.
Add potatoes and toss to combine.
Spread them in an even single layer on a baking sheet.
Bake for 15 minutes, flip, bake 15 more, flip, bake 5-10 more.
Do you like sweet potatoes? How do you like to eat them?! Let me know if you make these by tagging your pics with #FShealthyeats!
BTW, green detox pesto recipe, and easy paleo Greek burgers.
