We eat a lot of sweet potatoes in our house. We roast them, bake them, and boil and mash them. They end up in casseroles, in stews, and in tortilla españolas.
Sweet potatoes are good for you.
And they make a great side dish.
Here's what I do.
Roasted Sweet Potatoes
Sweet potatoes...whether you roast 2 or 10 is your choice
Coconut oil (or olive oil)
Himalayan salt or course sea salt
Freshly ground pepper
*Optional...crumbled bacon, fresh thyme.
Preheat your oven to 425.
Peel and cut your sweet potatoes into evenly sized chunks. Place in a large mixing bowl.
In a small bowl, mix oil, salt, and pepper. Add a splash of real maple syrup.
Pour over the sweet potatoes, enough to lightly coat, but not enough to create a puddle in the bottom of the bowl.
Spread onto a greased cookie sheet or into a baking dish. Ideally, you should have a single layer to avoid steaming, but potatoes roasted in a baking dish will still come out delicious.
You can sprinkle with more salt and pepper if you want.
Roast for thirty minutes to one hour, depending on how much you have to cook. Move them around about halfway through cooking so the bottoms don't burn. They will be tender when they are cooked.