Are you looking for simple, roasted sweet potato recipes and ideas for what to do with them? This recipe for roasted sweet potatoes is a breeze to pull together and is sure to become a household favorite. It requires very little kitchen prowess and is packed with nutrition and flavor.
Why should athletes eat sweet potatoes? The answer is simple; sweet potatoes are an excellent fuel source in the form of complex carbohydrates. Besides providing energy, they are also loaded with beta-carotene, a powerful antioxidant that combats the oxidative stress that results from a hard workout. Sweet potatoes are also a good source of fiber and provide potassium, an essential electrolyte for maintaining fluid and electrolyte balance and keeping blood pressure in check.
Cooking roasted sweet potatoes can be a challenge. The simple method below, ensures a beautiful bowl of roasted sweet potatoes every time.
Simply Roasted Sweet Potatoes
Servings: 8 | Portion: about 1/2 cup
- 4 sweet potatoes, rinsed and scrubbed, peeled if desired
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- freshly cracked black pepper to taste
- Preheat the oven to 400 degrees F.
- Slice the potatoes horizontally into rounds, about 1/2-inch thick. Then cut pieces into 1/2-inch cubes. Cutting the potato into uniform pieces ensures the pieces are all relatively the same size, which will help them cook at the same rate, preventing scorching or underdone potatoes.
- In the bottom of a mixing bowl, whisk together the olive oil, salt, cayenne pepper and black pepper. Add the potatoes to the bowl and toss to coat.
- Spread the potatoes out onto a large rimmed cookie sheet lined with parchment paper (or a large rimmed cookie sheet lined with foil that has been coated with non-stick cooking spray).
- Place in the oven and roast, stirring halfway through cooking time, until lightly brown and fork-tender, about 30-35 minutes.
Looking for more uses for these simply roasted sweet potatoes? Try these ideas:
- Toss roasted sweet potatoes into your next spinach salad along with dried cranberries, toasted walnuts, a little goat cheese and a simple sherry or balsamic vinaigrette.
- Swap out the cayenne for ground cinnamon before roasting then add them to your morning bowl of oatmeal, grits or other breakfast bowl.
- Stir roasted sweet potatoes into your next batch of risotto or rice pilaf.
- Add to an egg scramble or omelet along with chopped fresh spinach, diced onion and Parmesan cheese.
- Puree them with a little vegetable or chicken broth and serve them as a perfect side dish to roasted chicken. Or make a quesadilla by spreading pureed roasted sweet potatoes onto tortillas, sprinkle with cumin and chili powder, then top with thinly sliced kale and shredded pepper jack cheese.
- Throw roasted sweet potatoes into chili or other spicy soups or stews to mellow out the heat.
- Work them into your next stir fry by adding them during the last minute of cooking.
- Try them mixed into your favorite casserole; they are a great addition to a tuna noodle or chicken and broccoli casserole.
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