You ever have one of those days when your alarm goes off in the morning and you’re awake, but it’s just so hard to open your eyes. Yeah, that was me this morning. I do yoga before work on Tuesdays and Thursdays, and even though I love my yoga class, it’s so incredibly hard to drag myself out of bed when that alarm goes off. My husband likes to joke that my alarm has to go off a minimum of 3 times before I actually get up (Although if I’m being honest, I only like to pretend he’s joking. He’s probably pretty accurate most days). I can’t help it. I’m just not a morning person. Especially at 5:20 AM.
Somehow I managed to get up and make it to yoga, even though I was having a very strange dream and all I wanted to do was go back to sleep so I could see what was going to happen next. Maybe that’s why I never like to wake up…. my dreams are usually pretty weird and I’m always so interested in how they’re going to end.
Anyhoo…. on to these roasted sweet potatoes. I know I’ve mentioned my newly-found love for sweet potatoes before. This is actually my absolute most favorite way to make them. It’s more of a savory sweet potato recipe than a sweet one. I can’t wait for you to try it out.
First, you take a sweet potato, peel it, and cut it up into bite sized chunks. Then you douse the chunks in some olive oil. The olive oil helps the outside of the sweet potato pieces get nice and crispy, but the insides still stay nice and soft.
After the pieces are oiled up, you shake a whole bunch of seasonings on them that you wouldn’t necessarily think would go with sweet potatoes, but they totally do. Trust me on this.
Then it’s on to a baking sheet and into the oven they go. Just make sure that you spray the baking sheet with cooking spray before you put the sweet potato pieces on it. If you don’t, the pieces get stuck to the sheet and then you have to scrape the pieces off the pan and you lose the unbelievably delicious crust that develops thanks to the oil.
Promise me you’ll try these soon?
Savory Oven Roasted Sweet Potatoes
- 1/2 sweet potato
- 3/4 tbsp olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp Italian blend seasoning
- 1/4 tsp paprika
- 1/4 tsp black pepper
- Preheat oven to 425. Lightly spray a baking sheet with cooking spray (very important! Do not skip this step). Set aside.
- Wash and peel sweet potato. Cut into bite sized pieces. Transfer into a large plastic Ziplock bag.
- Pour olive oil into bag and seal. Shake bag to evenly distribute oil. Add spices to bag. Seal and shake again. Pour sweet potatoes onto baking sheet and spread out evenly.
- Bake for 20-25 minutes, or until sweet potatoes are tender. Flip pieces over halfway through the baking process.
Inspired by: Table for Two