Easy Roasted Sweet Potatoes
These brightly colored tubers are usually on my counter. I want to eat them more. Then I found an easy way to make roasted sweet potatoes.
Because we hear that voice in our head, “More veggies. Eat better. Live longer…” Yes, yes, I get it. Blah, blah, blah. But, how does this translate to everyday life when the drive thru is calling? Yeah, you know what I mean, right?
I’ll admit it: I’m lazy about certain things.
Yes, I want more plant life on the table. So hey, I make short cuts for myself. Even better if something simple is flexible enough to go with all kinds of cuisines, because sometimes I feel like Italian and other times I’m going Asian.
I also happen to love sweet potatoes. What’s not to love about sweet + potatoes? I dream about them, and I want to eat them on a more regular basis. They are crazy good for you. Go look it up. Serious. Vitamin. Power. So, let’s get that superfood deliciousness on the table. Often. And let’s make it easy.
You might recognize this method from my holiday pilaf. It’s easy enough to use with all kinds of root vegetables, in case you are like my mother and do not have the deep affection for sweet potatoes that I do. (I don’t understand how this happened. I’m sad for her.)
This is so easy you could even have one of the (older) kids make it. Yeah, baby. Then have them clean up. Even better.
*Updated 2/26/2014: Lowered the oven temperature so they don’t “over caramelize”