Baked sweet potatoes are loaded with nutritional value and they pair well with almost any meal. Plus, roasting sweet potatoes is one of the easiest things you can batch prep and store in the fridge for various meals throughout the week.
One of my favorite ways to eat vegetables is by roasting them in the oven. This is one of the easiest ways to get more veggies into your family’s diet, especially the root vegetables that we don’t normally eat otherwise.
Baked sweet potatoes can easily be paired with a variety of foods. I’ve added them to my morning oats or scrambled eggs, inside lunch wraps, to salads, as a side dish for dinner, or into a pot of soup. The possibilities are endless!
I always recommend sweet potatoes for families because they’re packed with nutritional value and kids usually love them because they taste sweet.
Some more unusual ways to use your baked sweet potatoes are in smoothies and smoothie bowls. Try mixing milk, sweet potato, maple syrup, ice, fresh ginger, and some spices like turmeric and cinnamon to make a delicious sweet potato smoothie.
Another great way to eat sweet potatoes is for your morning breakfast! Heat it up on a skillet or in the microwave and top with a bit of cinnamon, sea salt and coconut oil. It’s unusual, yes, but really delicious if you’re open to giving it a try.
But typically, a large whole sweet potato can take well over an hour to cook. This isn’t very realistic for busy moms. So, to make things super easy and simple, all you need to do is cut your sweet potatoes in half and they will cook much quicker.
But there’s another really important part of baked sweet potatoes that you do not want to miss! Here it is: You must try cooking your sweet potatoes sprinkled with a little olive oil, and facing down in order to get the most delicious caramelization. This will give them the most incredible texture and flavor! You can get the full instructions below.
- 2 large sweet potatoes
- Olive oil
- Sea salt
- Preheat your oven to 400°F degrees.
- Wash each sweet potato, then slice in half. No need to peel off the skin here, just keep it on.
- Lay each sweet potato on a baking sheet flesh side up, then drizzle olive oil and a pinch of sea salt over each one. Now, turn each sweet potato face down on to the baking sheet. Pop into the oven for 45-50 minutes, or until the skin begins to shrivel and you can poke the sweet potato with a fork easily. The time to cook will vary depending on the size of sweet potato so keep an eye on them starting around 35 minutes.
- Once cooked, flip them over and let cool. The potatoes will be deliciously caramelized and soft to the touch. At this point you can eat them right away, or pop them into an airtight container for meals throughout the week.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 178mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 2g
Please note: This nutrition information is only an estimate and was created using Nutritionix