Sweet potatoes are high in fiber, vitamin C, potassium, B vitamins, manganese, magnesium and copper. They get their orange color from beta-carotene, an antioxidant. Not only are they nutritious, but they are delicious!
My favorite way to cook them is to simply slice and roast them in the oven for about 15 minutes. They cook much faster than white potatoes.
My husband doesn’t care for sweet potatoes (which means more for me!), but I will make some white potatoes for him at the same time, and it doesn’t require much more effort.
Feel free to add any other spices to your potatoes. In this case, I just used salt, pepper and rosemary, but you could add thyme, oregano, basil, or even cinnamon.
Roasted Sweet Potatoes
Servings: 4
- 2 medium sweet potatoes, peeled and sliced into 1-inch rounds
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried rosemary
Directions:
Preheat the oven to 425 degrees.
Add parchment paper to a large sheet pan and add the potatoes in a single layer, not overlapping. Mix the oil and spices in a small bowl and brush it evenly on top of the potatoes. Turn them over and brush the oil on the other side.
Roast for 10 minutes, and using tongs or a spatula, turn the potatoes over. Continue roasting for another 5 minutes, or until tender. Remove from the oven, and let cool for a couple of minutes. Taste to adjust seasonings.
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