Roasted Sweet Potato
Orange is the Happiest Color - Frank Sinatra.
To be honest, sweet potato was a big buuuh for me the first time I ate it. It was just weird, eating a potato that was sweet AND orange? What kind of alien potato is that even??! But today though, I have learned to absolutely love sweet potato! Sweet potato have endless of variations, the potato is more protein rich than ordinary potatoes and is therefore a great way to add some extra proteins - but at the same time you are getting your carbs - to your meal. I love sweet potato, do you?
Today I want to show you how to make the most simple oven roasted sweet potatoes. This is a dish that you can serve with pretty much any protein source, in salads, including in a summer buffet (imagine eating this with tzatziki, bread, grilled veggies and other yum yum!) or even in wraps. I love this sweet potato and it’s also a great food prep / lunch box food!
Oven Roasted Sweet Potato
INGREDIENTS:
approx 450 g sweet potato
1,5 tbsp olive oil
0.5 garlic cloves
0.5 tsp sweet paprika powder
Salt and Black Pepper after taste
HOW TO MAKE:
Heat oven to 225 degrees C (435 F) and line a rimmed baking sheet or oven pan with parchment paper.
Cut the sweet potato into wedges, cubes or half circles and place them in the pan.
Ripple over the olive oil and add salt and black pepper, and combine. We also love to add pressed garlic and some paprika powder to the potato but you can flavor it with whatever spices you want.
Place the sweet potatoes in the oven. Cook for 15' and then flip them using a spatula and cook for another 15' until completely soft and golden brown.
Serve with optional protein source.