Roasted sweet potatoes

One of my favorite things to eat is sweet potatoes. I have never been one who liked mashed sweet potatoes with all the sugar and marshmallows on it, yuck! I love a simple potato, baked whole with some clarified butter or ghee or cubed and tossed in EVOO with salt and pepper, and that is what I am going to share with you today!

Here is what you need:

2 large sweet potatoes

Extra Virgin Olive Oil (EVOO)

salt and pepper

cutting board

large sharp knife 

13"x9" casserole dish

I took two organic sweet potatoes and scrubbed and washed them. You can peel them but I didn't feel like it. I use a slightly damp towel under my cutting board to keep it from sliding around on the counter.

Slice them in to 1/2" disks and then into bite sized little squares. Smaller cubes cook faster and bigger take longer.

Toss them in a 9"x13" pyrex dish and coat them with some EVOO, just enough to make them shiny, a tablespoon or two.

Salt and peper to taste and toss again.



Place dish in a pre-heated oven at 375 for 20 minutes
Take out very carefully, it's hot and heavy. Stir potatoes and put back into oven for 15 more minutes.
When they are fork tender, they are done.

I eat them in the morning with scrambled eggs or as a side dish at dinner. I always make plenty so there are leftovers for a couple of days.

To reheat simply add them to a medium heat skillet and fry until warmed or for a bit longer until they are crispy! I hope you enjoy!

Roasted sweet potatoes with some left over Christmas ham.