Roasted Diced Sweet Potatoes Base Recipe
This is one of the base recipes featured in our Whole Life Meal Plan. If you don’t have the time to roast whole potatoes, dicing them speeds up the cooking time and develops even more of that delicious caramelized taste. This roasted diced sweet potatoes base recipe is a great side for breakfast, lunch, or dinner!
Servings: 2 cups
Ingredients
- 1 pound sweet potatoes (~4 cups diced)
- 1 ½ Tablespoons canola or avocado oil
- ¼ teaspoon kosher salt
Additions to YOUR taste
- 2 small garlic cloves, minced (~1 teaspoon)
- 1 Tablespoon shredded parmesan cheese
- 1 Tablespoon brown sugar
- ½-1 Tablespoon chopped fresh herbs
- ¼ - 1 teaspoon spice(s)
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 425ºF.
- Clean and scrub sweet potatoes well. Do not peel. Dice into ½-¾" cubes.
- In a large mixing bowl, combine oil, salt, and optional garlic, hearty herbs, and/or spices. Add diced sweet potato. Using a spatula, toss to evenly coat.
- Spread sweet potatoes on a baking sheet in a single layer. Do not overcrowd the pan.
- Roast 25-30 minutes or until potatoes are browned, crisp, and easily pierced with a fork. Sprinkle with optional parmesan and/or chopped herbs. Enjoy!
Notes
For best results when roasting, use our memorable acronym: ROAST WELL.