Roasted Sweet Potatoes

Who knew that one ingredient alone can taste so good? Sweet Potatoes!!!

I made a batch of roasted sweet potatoes and was able to get 4 meals out of them for 4 people. (1 Husband, 2 Teens and Myself!)

What did we eat with all these sweet potatoes?

• As a delicious side dish, I loved how the natural sugars caramelized
• Next day, I used them as a spread in a black bean burrito with salsa
• Had them for lunch on the 3rd day with a kale salad with chickpeas, red onion and sliced avocado.
• Even as a snack eaten cold from the refrigerator.

Who says that plant based eating is expensive?

The cost at my local store was $2.97 for 3 potatoes that were used for 4 meals that fed 4 people… Not bad!

Why am I telling you this?

First of all because they were so good I wanted to share with you the idea that cooking doesn’t have to be complicated and making delicious food doesn’t have to include a lot of ingredients.

This is another reason that you may love plant based eating as much as I do. The individual ingredients alone taste delicious whether they’re eaten raw, steamed, grilled, boiled etc. (I get that a raw potato would be hard to eat raw… but you get my point).

Beyond the delicious taste of sweet potatoes… here are some other reasons to eat sweet potatoes:

• Great source of fiber that can help keep you full and satisfied (Great for weight-loss)
• High in the antioxidant known as beta-carotene
• Great source for Vitamin A, another antioxidant and a link to anti-aging benefits

Simple Baked Sweet Potatoes Recipe:

Ingredients:

3-4 Sweet Potatoes

Directions:
Preheat oven to 425 Degrees. Wash the potatoes. Slice the sweet potatoes into 2″  chunks with the skin on. Place the sweet potatoes on a baking a sheet with parchment paper or silicone sheet.

Bake in the oven for 45 minutes until fork tender. Pierce with a fork at this time. Allow the natural sugar to caramelize.

Store in the refrigerator.

For other roasted veggie ideas click below:

• Roasted Brussel Sprouts
• Roasted Brussel Sprouts and Butternut Squash Bowl
• Oil Free Vegetables for the Holidays!