Roasted Sweet Potato

Here’s just a quick recipe for my favorite way to eat sweet potatoes. The pictures aren’t excellent, but the end result definitely makes up for it! 🙂

Roasted Sweet Potato (E, N, D, GF)
Makes 1-2 servings

1 large sweet potato
Salt, to taste
1 tsp. olive oil
Non-stick cooking spray


  1. Preheat oven to 400*F. Line baking sheet with aluminum foil, then spray with non-stick cooking spray.
  2. Cut sweet potato into 1-inch cubes (I would recommend cutting off the ends, and trimming any bad spots), and place on baking sheet.
  3. Toss sweet potato with olive oil and salt, and bake for 20-30 minutes.
  4. Enjoy!

– You could cut the sweet potato into cubes, strips/fries, wedges – whatever! Just make sure you adjust the cooking time accordingly. The thicker it is, the longer it will take to cook.
– Be careful when you’re cutting sweet potatoes – they’re really wobbly and thick!
– I chose to leave the skin on, but you could peel it too. However, the skin does have lots of vitamins and ups the fiber content!
– The salt is optional, but I would recommend it – it brings out the sweet flavor.
– These are really good dipped in ketchup! Or maybe I’m just weird…?
– These babies are packed with nutrients. Check out the nutrition facts for one large sweet potato, baked, with skin on (courtesy of recipe calculator):

It’s difficult to find stats like that in many, many other foods – especially fast food/restaurant fries!

Give them a try, even if you don’t think you’ll like them! I made these last Thanksgiving, and my uncle, who insisted he didn’t really like sweet potatoes, really enjoyed these! 🙂

One comment

  1. […] One of my very first recipes on this blog: Roasted Sweet Potatoes […]

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