Maple syrup or other liquid sweetener of your choice.Any variety of sweet potatoes (orange, white, purple).Here’s what you’ll need for these roasted sweet potatoes: But as usual, I couldn’t leave well enough alone. So, yes, you could slice your sweet potatoes into bite size pieces, drizzle with olive oil, kosher salt and black pepper, pop in the oven, and call it good. The inside flesh of roasted sweet potatoes is naturally sweet, and one of their superfood merits.
TASTY RECIPES SWEET POTATOES HOW TO
How to Make the Best Roasted Sweet Potatoes Get a more thorough breakdown of the difference between yams and sweet potatoes here.
TASTY RECIPES SWEET POTATOES SKIN
So what’s the difference between yams and sweet potatoes? Real yams have a rough, bark-like skin with a starchy flesh that lacks the sweet bites of sweet potatoes. Sweet potatoes are most often sold with orange or white flesh, but with the popularization of the Blue Zones and Mediterranean Diets, purple sweet potatoes are getting easier to find in neighborhood grocery stores. Often served as an option to white potatoes, sweet potatoes are high in fiber, vitamins and minerals (providing over 700% of the RDA of Vitamin A!) and supply a boost of beta carotene and Vitamin C to any diet.Ī starchy root vegetable, sweet potatoes are naturally sweet, especially when roasted and their sugars caramelize, becoming more pronounced and delicious. Over the past 20 years, sweet potatoes have progressed from a stereotypical once-a-year Thanksgiving side dish to a staple ingredient in every day healthy cooking and eating. Even better, these roasted tubers get bonus points because there’s no need to peel them before slicing and putting in the oven. Their perfectly crisped exterior glazed with sweet maple and cinnamon contrasts perfectly with their tender centers. These deliciously roasted sweet potatoes are a meal prep mainstay and cook in just 15 minutes.
This way, I can mix and match my basics to make grain bowls, wraps, soups, pastas and so much more. That’s why cooking up a batch of one, two, or three basic ingredients like baked chicken breasts, roasted cauliflower and a batch of beans or grains like forbidden rice or quinoa suits my cravings much more. My best laid intentions end up going to waste-literally, food in the fridge going to waste-because when it comes time to eat I end up making something else I’m in the mood for more. I mean, I love eating leftovers of my mom’s spaghetti recipe or ladling up bowls of my grandma’s minestrone soup, but I’m just too fickle when it comes planning out my cravings. Over the years I’ve learned I’m best at meal prepping batches of ingredients rather than cooking an entire meal to eat through the week. Tossed in cinnamon and maple syrup, these roasted sweet potatoes’ perfectly caramelized exteriors give way to tender, creamy centers with each sweet bite, making them ready for any grain bowl, burrito, or salad that comes their way.
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