Description
As a registered dietitian and busy mom, I’ve been a huge fan of meal prep. Meal prepping is an easy way to have nourishing ingredients ready to go while also saving time in the kitchen. Over the years, sweet potatoes have become a regular in the rotation. Not only are they packed with nutrients like vitamin A, C and manganese, they also add a pop of color (we eat with our eyes first) and a subtle sweetness to a dish that compliments a variety of ingredients.
Ingredients
2 medium sweet potatoes, cubed (approximately 5 to 6 cups)
2–3 tbsp avocado oil or other high-heat cooking oil
Salt, freshly ground black pepper, and/or other desired spices like cajun, paprika, cumin, or garlic powder
Instructions
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Preheat the oven to 425°F. Line two baking sheets with parchment paper.
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In a medium bowl, toss the sweet potatoes in the avocado oil and sprinkle generously with salt and pepper. Spread the sweet potato cubes in a single layer on the baking sheets, making sure to leave room in between pieces so they crisp up and don’t steam.
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Place the baking sheets in the oven and roast the sweet potatoes until they begin to brown and become fork-tender, about 40 to 45 minutes, stirring and swapping racks halfway.
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Remove from the oven and enjoy right away or store in the fridge in an airtight container for up to 5 days or in the freezer for up to 3 months. Use in salads, bowls, tacos, or as a side for an extra boost of nutrition.
- Prep Time: 5 minutes
- Cook Time: 45 minutes