Sweet potatoes are a regular in my house. They make the perfect side dish.
You can mash them, roast them, bake them and combine them with a variety of herbs or spices. Lately I’ve been on a sweet potato kick as you might notice from my recent recipe post for my Sweet Potato Macro Muffins.
If you haven’t made these muffins yet, I encourage you to try them out asap. They were sooooo good!
This particular sweet potato dish is perfect with just about any meal. I love to make extra of this dish and serve it with eggs the next morning. Nothing like prepping one dish that can serve multi-purpose!
Sweet potatoes are rich in fiber, vitamin B6 and iron – all good things we need more of, especially the fiber.
If you’re dealing with any digestive issues or constipation, I highly encourage you to start increasing your vegetable intake as well as getting in more water. I can’t tell you how many of my clients experience complete digestive relief by simply applying these 2 strategies.
Water and veggies, who knew (and I say that sarcastically!)
If you’re wondering how much water you should be drinking, I like for my clients to aim for half their body weight in ounces. And if you workout regularly and sweat a lot, you’ll probably need a little more than that.
So let’s get to this simple and delicious recipe. I definitely suggest you make extras – like a lot extra – because when it comes to eating healthy, preparation is key! I can’t tell you how many times having extra cooked veggies in my fridge saved me from gorging on well… not so good things!
Mixed with eggs, topped on salads, enjoyed as a side – you’ll be grateful for having more of these roasted sweet potatoes in your fridge.
Enjoy! 😉
- 2 medium sweet potatoes
- 1 tsp dried or fresh oregano
- 1 tsp dried or fresh rosemary
- 1 tsp fresh parsley
- 1 tsp chili flakes (optional)
- Sea salt and pepper to taste
- Preheat oven to 375º F. Rinse and scrub sweet potatoes. Leave the skin on.
- Line a large baking sheet with parchment paper. Chop sweet potato into 1-2 inch chunks. Place chunks onto baking sheet and add seasonings.
- Using your hands, gently mix the sweet potatoes to combine with the seasonings. Roast for
- approximately 40 minutes, or until you’ve reached your desired tenderness/crispness.
- * I like to roasted mine without oil. I find they don't get as soggy and have a much better texture.
