Baked, roasted or fried, sweet potatoes are versatile as well as nutritious, rich in vitamin B and C as well as potassium. For this recipe, three medium sized sweet potatoes will be roasted. One of the potatoes will be reserved for the roasted root vegetable recipe.
It’s important to poke the potato with a fork before cooking as they release liquid as they bake. Also for quicker clean-up, line your baking sheet with either foil or parchment paper; I prefer parchment. Always scrub the potato before roasting; after all they are root vegetables meaning they grow buried in soil.
If a whole sweet potato is too large a portion, you can save one of the potatoes and make mashed sweet potato with avocado as a breakfast option. It might sound questionable, but it is truly delicious and so easy. That would make three meals out of one roasting session.
3 medium sweet potatoes
2 teaspoons butter
- Preheat oven to 350-degrees F.
- Lightly scrub potatoes and rinse with water. Place on a parchment lined baking sheet or better yet on a roasting rack resting on a parchment lined baking sheet.
- Bake one of the potatoes until just tender. Remove from the oven and reserve for the roasted root vegetable medley. Continue baking the other two potatoes until a fork easily slides into the potato with no resistance.
- Serve the sweet potatoes with butter.