Who loves sweet potatoes? WE DO! We eat them almost every day, and sometimes I even make them if I need a filling snack and haven’t met my carb count for the day. Sweet potatoes have become my favorite carb, since I shouldn’t be eating french fries. I have a french fry problem if I let myself give in!
This is a dish you can throw together in minutes and it tastes delicious. You can pair it with anything–we usually eat chicken or steak.
3 large sweet potatoes
1 Tbs olive oil
Salt (to tate)
Cinnamon (1 tsp)
1 Tbs. Agave (I buy this one because it’s only 5 calories! Plus, I don’t like my kids hyped up on sugar)
So, here’s the simple process:
Wash and peel your sweet potatoes and preheat the oven to 350ºF.
Then cut them up like this image below. You want to try to make each slice about the same size so they cook evenly–otherwise some will be uncooked, and some mushy.
Next, you’ll grab your dish to bake the sweet potatoes in. I use this Pyrex baking dish because it makes for an easy cleanup! After you feed your family, you just pop the lid on and throw it in the refrigerator for leftovers the next day.
Then drizzle the olive oil and add salt. Make sure you stir it before baking it! You want to spread the olive oil love.
Bake at 350ºF for 40 minutes, and stir around halfway through.
You’ll then increase the heat to 425ºF, and cook for another 10 minutes, or until you reach your desired crisp, I like to really crisp mine up, so I leave mine in a little longer than that, 12-15 minutes.
They should come out looking like this!
Now you’ll drizzle the agave and sprinkle your cinnamon to create pure perfection!
Let me know what you think of the recipe by commenting below! I’d love to hear from you!