Roasted Sweet Potatoes

Roasted Sweet Potatoes

Committee meeting working lunch, 2/9/12 – served with Boston baked beans and whole wheat biscuits

Community training session demonstration dinner, 3/12/12 – served with Pulled Chicken and Beans in Pumpkin Barbecue Sauce on whole wheat hamburger buns

Roasted sweet potatoes are an incredibly easy, tasty, healthy side dish. Sweet potatoes are very high in vitamin A, and you can also eat the skin for some extra fiber.

  • 4 large sweet potatoes, cut into approximately 2” chunks (any shape is fine)*
  • 1 tablespoon vegetable oil, canola oil, or olive oil
  • ¼ teaspoon salt

Preheat oven to 400 degrees.

In a large bowl, toss sweet potato chunks with oil and salt until evenly coated. Spread sweet potato in a single layer on one or two baking sheets.

Roast until a knife inserted in the thickest part goes in with no resistance, 30-60 minutes, depending on the size of your pieces.

Serves 8.

Variation: Whole Roasted Sweet Potatoes (Baked Potato Style)

Try roasting whole sweet potatoes and serving them underneath a saucy dish to mop up the juices. Or, add toppings like you would on a baked potato.

  • 4 small sweet potatoes

Preheat oven to 400 degrees. Using a fork, stab each sweet potato about 10 times, covering all sides. Place potatoes on a baking sheet and roast until a knife inserted in the thickest part goes in with no resistance, 60-90 minutes, depending on the size of your potatoes.

To serve, cut almost all the way through each potato the long way, split open, and add toppings.

Serves 4.

*Sweet potatoes can be grown in Nebraska, although the environment is not ideal. Sweet potatoes store well for long periods.

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