Simple roasted sweet potatoes are made with a little oil and sea salt. They’re crispy on the outside while soft and pillowy on the inside. They make for a quick and easy side that you can pair with just about any main dish.Â
Roasted sweet potatoes are a staple in our household. We have them for dinner often and I’ve been making a batch every week (sometimes twice a week) while doing my meal prep. I’ll have a big pot of quinoa cooking, eggs boiling, these little gems roasting all while chopping veggies for the week. Doing a bit prep work like this makes tossing together meals throughout the week a breeze and is a total game changer when it comes to healthy eating.
Another game changer — these sweet potatoes!!
When sweet potatoes are roasted this way they turn out crispy on the outside while soft and pillowy on the inside. If it weren’t for the skin, they’d simply melt in your mouth.
I eat the taters throughout the week. I’ll have a few with eggs for breakfast, use a couple as a salad topper for lunch and occasionally eat a few as a snack. Sometimes I’ll reheat them in the toaster oven, but I also like them cold, straight from the fridge. <– Is that weird?
There’s honestly nothing crazy special about the recipe, but I wanted to share it for a few reasons:
Roasted sweet potatoes rock!
This recipe is a weekly staple.
I’m going to be featuring one of my favorite breakfast recipes in the next few days and these sweet potatoes are part of it. Get excited. 🙂
Seasoning for Roasted Sweet Potatoes
Most of the time I just use oil and sea salt and find that to be flavorful enough, but I also like adding cinnamon and cayenne pepper for a sweet, savory, spicy flavor profile. Seasoned salt from Penzeys Spices is also delicious on roasted sweet potatoes.
If you try these roasted sweet potatoes please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is super helpful for the EBF team and other readers.Â
Simple roasted sweet potatoes are made with a little oil and sea salt. They’re crispy on the outside while soft and pillowy on the inside. They make for a quick and easy side that you can pair with just about any main dish.Â
Ingredients
2 medium sweet potatoes
1 Tablespoon avocado or coconut oil
1/2 teaspoon sea salt
optional seasonings: cinnamon, sprinkle of cayenne pepper
Instructions
Preheat oven to 375°F. Chop sweet potatoes into medium-sized chunks. Not too small, but not too big either. Try to make them around the same size so that they are all done cooking at the same time.
Place sweet potatoes, oil, salt in a large bowl and toss to combine. Pour onto a baking sheet and cook for 30-45 minutes, tossing once half-way through. Remove from oven, taste and season with additional salt if needed. Serve warm.
Was the flavor of coconut oil in your veggies something that you liked right away? I’m trying to transition from olive oil to coconut oil, but I’m not sure I’m on board yet! Wondering if that’s normal or if I maybe just don’t like it and should stick with olive oil 🙂 peanutbutterismyboyfriend.blogspot.com
I think it does take some time to adjust. Unrefined extra-virgin coconut oil is the least processed, but it’s also has the strongest coconut aroma and flavor. Maybe try buying a refined version (like this: http://amzn.to/1JujaRw) to see if you like that better. It’s definitely less coconuty. 🙂
Hi Brittany. Love your blog. Could you do a post sometime about your weekly food prep to make eating healthy whole food during the week easier? Thanks so much!
Hi Arianna. Thank you so much! I’d love to do a post about my weekly food prep sometime. I’m traveling this week so I won’t be doing it but I’ll try to take photos next week. 🙂
What a great post! I have two huge sweet potatoes in my fridge looking for a purpose so this will definitely come in handy later this evening for dinner. Thank you for sharing! In terms of photos – I really don’t mind either way, both look great 🙂
LOVE roasting Brussels sprouts with coconut oil too. Gives such a yummy flavor! This will definitely become a part of my meal prep now!! Ps I’d totally eat these cold too ????
If it’s a recipe with a few steps or is a little complicated, I like having more pictures and specifically more pictures of the process but if it’s a good simple one like this, I think one picture is just fine!
I usually like more photos and love more candid ones of the process, not just the finished product. I could go either way on the text on photos. I don’t really care 🙂 I have to remember to use coconut oil more. I usually just grab olive oil because I have it on the counter and I don’t have the melt it.
This recipe is golden in my books because it is one, simple, and two, has two of the best ingredients – sweet potatoes and coconut! And I think your decision to use one picture is just fine. One to three pictures per recipe seems good, not too overwhelming with images but gives different angles and variety.
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will have this added to my to-cook-list.
can i bake this with a toaster oven?
Sure! I use my toaster oven to roast sweet potatoes all the time. 🙂
Do you roasted them with the peels on?
Yes, there are a lot of nutrients in the skin! Just be sure to wash them well.
Was the flavor of coconut oil in your veggies something that you liked right away? I’m trying to transition from olive oil to coconut oil, but I’m not sure I’m on board yet! Wondering if that’s normal or if I maybe just don’t like it and should stick with olive oil 🙂 peanutbutterismyboyfriend.blogspot.com
I think it does take some time to adjust. Unrefined extra-virgin coconut oil is the least processed, but it’s also has the strongest coconut aroma and flavor. Maybe try buying a refined version (like this: http://amzn.to/1JujaRw) to see if you like that better. It’s definitely less coconuty. 🙂
Hi Brittany. Love your blog. Could you do a post sometime about your weekly food prep to make eating healthy whole food during the week easier? Thanks so much!
Hi Arianna. Thank you so much! I’d love to do a post about my weekly food prep sometime. I’m traveling this week so I won’t be doing it but I’ll try to take photos next week. 🙂
You can NOT go wrong with sweet potatoes in my book!
Totally agree! 🙂
yumm!! so simple yeso delish
https://aspoonfulofnature.wordpress.com/
What a great post! I have two huge sweet potatoes in my fridge looking for a purpose so this will definitely come in handy later this evening for dinner. Thank you for sharing! In terms of photos – I really don’t mind either way, both look great 🙂
Bethany | curlyandowrdy.blogspot.co.uk
LOVE roasting Brussels sprouts with coconut oil too. Gives such a yummy flavor! This will definitely become a part of my meal prep now!! Ps I’d totally eat these cold too ????
Great recipe, so simple and pretty – perfect for fall. Thanks!
If it’s a recipe with a few steps or is a little complicated, I like having more pictures and specifically more pictures of the process but if it’s a good simple one like this, I think one picture is just fine!
I like to do my sweet potatoes just as you describes but add also turmeric and black pepper. And I’m with you eating them straight from the fridge!
I usually like more photos and love more candid ones of the process, not just the finished product. I could go either way on the text on photos. I don’t really care 🙂 I have to remember to use coconut oil more. I usually just grab olive oil because I have it on the counter and I don’t have the melt it.
i usually just do coconut oil and salt and pepper on sweet taters but I need to try them with cinnamon and cayenne pepper! Yum:)
Sweet potatoes & cinnamon are like candy! I say 3 photos in a post.
Mmm I love sweet potatoes! These look fabulous!
Love this recipe! Never tried to do sweet potatoes with coconut oil-YUM!
This recipe is golden in my books because it is one, simple, and two, has two of the best ingredients – sweet potatoes and coconut! And I think your decision to use one picture is just fine. One to three pictures per recipe seems good, not too overwhelming with images but gives different angles and variety.
Yum! Also – I like more photos 🙂
Great! Thanks so much. Have a good journey and yay for pumpkin smoothies (pumpkin everything actually)!