Tuesday, August 2, 2011

Roasted Sweet Potatoes


I heart sweet potatoes as much as my 6 month old nephew. I’d grind ’em up and eat them in everything too, if I could, just like he does.

I could seriously snack on this little treat all day long, and one wouldn’t feel guilty like one does when one is poppin’ M&Ms.

I’ll tell you, I could eat Grandma’s baked sweet potatoes every day till Christmas with that sweet orange glaze and little puffed golden marshmallows, but my hips and glycemic index would probably beg to differ.

I don’t even know what a glycemic index is. Or if I have one.

I was glad to adapt this recipe from Ol’ Granny. And if I know what’s good for me and that size 6/8, I’d probably better stick to it.


Start with some sweet potatoes. Prob half a ‘tater for each person, depending on what else you’re cooking.

I make one whole ‘tater for myself, because I really snack on it all day long.

Did you know sweet ‘taters are, like, the new “super food?”

I guess it doesn’t count when covered in sweet orange glaze and golden puffed marshmallows.

But don’t worry, I’ll be sharin’ that recipe come November too.

Just dice those puppies up.

Toss a tablespoon of olive oil over them and mix them around.

I also covered the pan in foil (recycle!) for easy clean-up.


Sprinkle with coarse grain Kosher salt.

Oooh. Sweet and salty.

Bake at 400 degrees roughly 40 minutes, or until tender.


How’s THAT for easy weeknight side?

Peace, Love, and Roasting ya’ll!

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Roasted Sweet Potatoes

Yield: serves 2

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


2 sweet potatoes
1 tablespoon olive oil
pinch of Kosher salt


Wash sweet potatoes and dice. Cover a baking sheet with foil. Spread 'taters in a single layer on the pan. Toss with olive oil. Sprinkle with Kosher salt. Bake at 400 degrees F, 40 minutes, or until tender.

While baking, don't turn them too much. This allows the sugars to carmelize and makes for a nice (but soft) crunch.

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One Response to “Roasted Sweet Potatoes”

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    Fall Favorites | Texas Farm Bureau - Table Top — October 25, 2013 @ 8:41 am

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