Sweet potatoes are one of my most favorite foods. They’re super nutritious, with high levels of vitamins A + C, potassium, and fiber. Sweet potatoes also happen to be pretty inexpensive, and are downright delicious. Their slightly sweet, creamy flesh goes perfectly with sweet and savory toppings.
Roast a big batch of them today and pull them out for quick and easy breakfasts, lunches, or dinners all week. Some of my favorite toppings are:
peanut butter + Greek yogurt + honey
tahini + cinnamon + maple syrup + sea salt
black beans + avocado + salsa + sour cream
hummus + sautéed onions and peppers
scrambled eggs + steamed broccoli + shredded cheddar melted under the broiler
pesto + Parmesan
Have fun creating your own stuffed sweet potatoes this week! If you roast a big batch of them, take a picture and tag it #bakedgreens on Instagram so I can see what you’re up to!
Roasted Sweet Potatoes
Ingredients
- Medium sized sweet potatoes preferably all about the same size*
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit
- 2. Rinse the sweet potatoes, then prick them all over with a sharp paring knife or the times of a fork.
- 3. Place sweet potatoes on a parchment lined sheet pan, and put into the oven. Check sweet potatoes after 45 minutes. If a knife slides into them easily, they're finished. If they are still a bit hard, keep cooking for another 10-20 minutes, depending on the size of your potatoes.