Roasted sweet potatoes are the easiest way to add veggies to your breakfast or lunch. They are simple to make and, unlike regular potatoes, can be kept in the fridge for up to 5 days, without losing the taste or integrity. This makes the sweet potatoes perfect for the meal prep.
Back in June this year I’ve posted this simple recipe (if I can even call it a “recipe”) on my Instagram, and a lot of people really liked it. So I’ve decided to share it here on my blog as well.
Roasted sweet potatoes were a life for us while we were taking the Whole30 Challenge. Since we weren’t eating bread, we needed some kind of filler side dish, especially for breakfast. And that is when I discovered that roasted sweet potatoes could be kept in the fridge for a few days. All I needed to do is reheating them, and they would be perfect!
I mean, I could get up earlier every morning, and bake us some regular potato fries or something. But, when you’re on your Whole30 journey you just need to be prepared, especially when it comes to breakfast. And when you have sweet potatoes ready in your fridge, plus eggs, plus some other fresh veggies (like tomatoes, carrots or bell peppers) and maybe a little bit of leftover roasted meat, the options are endless.
You can keep it simple with just fried eggs (sunny side up!!!), roasted sweet potatoes and other veggies on the side. But you can also turn them into a quick hash or even a delicious frittata. Also, if you have some boiled eggs in the fridge, you can combine them with roasted sweet potatoes and other veggies into an amazing salad!
If that wasn’t enough, you can also add them to mashed potatoes, chilies, curries and stews. They are that versatile.
Here is how to make roasted sweet potatoes
When I’m making them I rarely use any measurements. I’m mostly eye-balling everything.
So, I will take one or two sweet potatoes, and scrub them well under the running water. I never peel them, since I find that task very hard to do and unnecessary. The skin of sweet potatoes is very edible, and it actually contains a lot of fiber and vitamins.
Then I just cut them into cubes, sometimes bigger, sometimes smaller, depends on my current mood. Just kidding! The smaller the cubes, the faster they will be done. So, it actually depends on how much time I have to spend on prepping.
I don’t even bother putting them in a bowl. Instead, I just drizzle them with some olive oil while still on the cutting board, and season them with some sea salt and ground black pepper. Then just put them on the baking sheet in one layer, and bake in preheated oven until soft. It’s as easy as that! And then I have them prepped and ready to be used in any recipe I can think of 😉
Now go and give this “recipe” a try! I know you will LOVE it!
What are you going to make with roasted sweet potatoes? Share your ideas in the comments below. I can’t wait to see them.
Here are some other recipes for you:
- Whole Roasted Chicken with Sage and Potatoes
- One-Skillet Curry Chicken Thighs and Potatoes
- Easy Baked Potato Fries
- Creamy Leek and Potato Soup
- Creamy Potato & Cauliflower Soup
- Roasted Italian Sweet Red Pepper Cold Salad
- Sweet Glazed Lime Parisienne Carrots
- Fluffy Clove and Parsley White Rice
Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
Would you like to serve healthy meals to your family every day of the week, but you can't seem to find enough time for cooking?
A little bit of planning ahead will solve this problem! Let me show you how to easily and efficiently meal plan and prep your food for the best cooking results! This course is TOTALLY FREE, all you need to do is sign up for our Newsletter below!