Quick Roasted Sweet Potatoes Recipe
Sweet potatoes recipe. This is an easy and quick dish. Took only 10 minutes to prep and 30 minutes to cook. I used prepackaged organic sweet potatoes by Straight From The Root. I didn’t have to cut up and peel the sweet potatoes. They were sealed with no other ingredients and ready to cook and serve. I was also able to keep them in the fridge for months without spoiling since they were in a sealed bag. Sweet potatoes are high in vitamins A, C and manganese and are a versatile side dish (not needing to wait for Thanksgiving to serve this). Scroll down to print recipe.
I used two boxes of Organic Sweet Potatoes for this recipe. You can choose to use one and cut the recipe in half.
Add in olive oil, agave or honey, salt and pepper and mix.
Served here with 4- ingredient crescent roll casserole and a side salad (not shown). Was delicious and I had seconds! The sweet potatoes were flavored nicely and very tender. This recipe was easy to make, very quick and a great way to add vegetables to the dinner table.
I love using Straight From The Root veggies since they are organic, already cut/diced/peeled and read to go and are vacuum sealed with no other ingredients. You can check out my Butternut Squash Soup recipe too.
Two boxes of organic sweet potatoes by Straight From the Root. If you do not have access to them you can use fresh sweet potatoes. The recipe requires 4 sweet potatoes. Peeled and cut into small cubes (so they cook quicker and easier).
1/4 cup EVOO (extra virgin olive oil).
1/4 cup agave or honey.
3 teaspoons cinnamon.
Pinch of salt and pepper.
Preheat over to 325 degrees.
Spray casserole dish with cooking spray.
Open sweet potato boxes with scissors and pore into casserole dish.
Drizzle oil, honey, cinnamon, salt and pepper over sweet potatoes.
Stir to mix.
Cook 30 minutes in oven, or until tender.
Let cook slightly and eat. Best if served while warm.
What is your favorite Sweet Potato Recipe?