This will likely be the easiest recipe I ever post here and it should really be a staple in your household for that reason alone. Plus, the roasted potatoes are just so tasty! That’s from the caramelization magic that takes place during the roasting process. So good. Aside from using these potatoes as a perfect side dish to countless meals, I’ve recently discovered they’re also delicious in a breakfast salad. Like this one…
That super simple breakfast consisted of fresh spinach, spinach sautéed with garlic, roasted sweet potatoes, a sunny side up egg (two actually even though only one made it into the photo haha) and freshly sliced avocado. I highly recommend giving breakfast salads a try if you haven’t already! Lots of possibilities with ingredient combinations here and perfect for those of you like me who tend to lean towards savory meals over sweet ones first thing in the morning! I’ll still take a side of fresh fruit though and if you offered me an orange juice or apple cider mimosa to go along with it, I wouldn’t turn it down 😉
So let’s walk through this three step process so my progress photos have a valid reason for making an appearance in this post! Step one has two options – peel and cut potatoes or wash potato and cut with skin left on. The skin actually has great nutritional benefits, but more often than not I tend to peel the sweet potatoes purely based on preference.
Next up, you’ll want to add the cut potatoes to a mixing bowl and toss them with a mixture of olive oil, garlic powder and salt. If you’ve only eaten sweet potatoes with cinnamon butter or in casserole topped with marshmallow and pecans, trust me…the spices here work perfectly and you still get a little bit of that sweetness! Most recipes will tell you to toss the potatoes, veggies or whatever it is right on the baking sheet itself, but I just find doing that step in a mixing bowl to be easier and it feels like it ensures even coating.
Once the potatoes are coated in olive oil and spices, spread them out on a baking sheet (parchment paper is optional) and try to make sure none are touching as that can interfere with the caramelizing; the more space the potatoes have the better they will roast. I’ve also learned it’s best to use a flat baking sheet versus a textured (shallow) baking pan. I have one baking pan with a textured/ribbed surface and for some reason the potatoes do not brown and caramelize on it! My Dad had similar issues trying to bake cookies on a textured baking sheet/pan. Anyone else running into this? Do you have baking pans like this; what are they best for in the oven? I’d love to know so I can use mine for more than just reheating food! Nonetheless…
At this point, the potatoes bake for 15 to 20 minutes and then you toss them up a bit and let them bake for another 15 minutes before removing them from the oven to enjoy or divide up in glassware since these are perfect for meal prepping too!
Tomorrow starts my first full work week since the second week of December! Anyone else in this boat too? Maybe that’s why this easy recipe is perfect to share today. We need to ease back into this week haha Happy Sunday, friends!!
Roasted Sweet Potatoes
- 2 large sweet potatoes
- 2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
Heat oven to 425 degrees. Wash or peel potatoes and cut into circular rounds by cutting straight across the potato. Cut the round potatoes into 4 cubed slices and add to a mixing bowl.
Pour olive oil over the potatoes and then sprinkle the salt and garlic powder over the potatoes. Stir with a spatula to mix well and transfer potatoes to a parchment paper covered baking sheet. Spread potatoes out to ensure none are touching; the more space the potatoes have the better they will roast.
Bake for 15 minutes. Flip/stir potatoes, then bake for another 10 minutes or until edges have browned. Store any leftovers in an airtight container in the refrigerator for up to 4 days.