Looking for a root vegetable to add to your meal prep or buddha bowl? Look no further! Here’s an easy tutorial on how to roast sweet potatoes!
ROASTED SWEET POTATOES.
Talk about a staple food at Fit Foodie HQ. Sweet potatoes in general are the one vegetable I ALWAYS HAVE in my kitchen! I even have a cute little basket they sit in underneath my sink because the best place to store them is in a dark, cool place. They stay good longer that way! Why do I always have them? Because I pretty much add them to any and all bowls I eat during the week. And anyone who follows me on social media knows bowls are my go-to meal-prep recipes! Shredded chicken + quinoa + roasted sweet potatoes…DONE. Brown rice + salmon + roasted sweet potatoes…DONE. They really are the cherry on top to every savory meal I make!
I’m excited to be partnering with the NC Sweet Potato Commission today to talk about a very important topic. How to roast sweet potatoes! I know some of you out there are seasoned vegetable roasters…but we can’t forget about the newbie cooks. We were all one once.
First things first, you need to figure out how you want to flavor your sweet taters. I like to keep things basic with olive oil, garlic powder, salt, and pepper because you can’t go wrong with this combo. However- sometimes I like to add fajita seasoning, chili powder, or a general all-purpose seasoning.
Next up, you need to slice those suckers! I always start off by cutting off the ends because it gives you a flat, safe surface to cut with. Here are my favorite ways to slice:
My go-to is the cube…don’t ask me why The key to perfectly slicing and roasting sweet potatoes is 1. A SUPER SHARP KNIFE (sweet taters are tough suckers and I’m a proud new owner of a 6-Inch Wusthof Chef Knife) and 2. cutting them all relatively the same thickness so that they will bake evenly. I know there are some people out there that are anti-skin, but guys- the skin has so much nutrients you’re missing out on! We’re talking, more fiber and more potassium. So you have the choice here to peel or keep the skin on!
Once you’ve properly sliced everything it’s time to coat them in olive oil and the spices you chose. When it comes to roasting…I always set my oven to 400ºF. The bake time however, will vary depending on how thin you sliced your potatoes! The thinner the tater, the less cook-time there will be.
- 1 large sweet potato
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
- First, preheat oven to 400ºF. Then, prep your sweet potato by first cutting off the ends and slicing in your preferred method (see video). Once sliced, drizzle on olive oil and season with garlic powder, sea salt, and pepper. Then, toss with your hands.
- Roast at 400ºF for 25 minutes.
- Roast at 400ºF for 20 minutes or until the edges begin to brown.
- Roast at 400ºF for 20 minutes.
- Roast at 400ºF for 25 minutes.
And there you have it! That’s how you roast sweet potatoes. I hope you loved my tutorial. If you make a batch of roasted sweet potatoes, don’t forget to tag #FitFoodieFinds on social media. I love seeing your creations!
This post is sponsored by the NC Sweet Potato Commission. Thank you for supporting Fit Foodie Finds and making this website possible!