I could have posted a really elaborate dish with sweet potato included in it, but hey, we need to start somewhere simple before we get to all that fancy stuff. So, this is how I make my roasted sweet potatoes, which I use as a side dish to a lot of my lunches and dinners! Even breakfast, I dice them even smaller and roast them for less time (more surface area, easier to burn!) and then I fry an egg, and put that on top of it. Mmmm. Yeah.
When I cook I never actually measure anything, but I have included measurements in this recipe because most people kind of need to know how much, so here is my best estimate!
ROASTED SWEET POTATOES
This recipe gives around 4 servings.
Ingredients
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Directions
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast them for 25-30 minutes in oven, or until tender. I kind of like to leave them in longer, so just check on them and poke them with a fork!
When you take them out and transfer them to a serving platter, drizzle more olive oil on top of them.
Photo from: fortheloveofcooking.net
And that's it! So very simple! Once you get the hang of cooking these, it's a lot easier to make your own version of it, or add it into another dish. Sometimes I don't even dice them, I just cut them into sections, but those take longer to cook, because they are thicker portions. If you wrap them in aluminium foil and bake for about 45 minutes, they are also so delicious! Sweet potatoes are the bomb, I think that is my conclusion.
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