Roasted sweet potatoes are surprising versatile and super simple to make.
I roasted sweet potatoes a number of ways until I found Gwyneth Paltrow’s recipe for roasted sweet potatoes in her book It’s All Good.
This is a version of her recipe. I added the olive oil to crisp up the skin, and also put the sweet potatoes on a sheet pan (instead of roasting them directly on a baking rack) just for the sake of easy clean up.
I usually roast 4-5 of them at a time on a stainless steel baking sheet or a large glass pyrex dish, and they make a quick snack when I’m hungry but a little too tired to think to hard about what I want to eat. They usually get sweeter when they are refrigerated overnight. For a quick snack, I sprinkle them with a little cinnamon, and maybe a drizzle of little maple syrup if I’m craving something sweet
The cheapest place that I found organic sweet potatoes was at Costco (they don’t always have them) but you can get a 10 lb bag of them for around $11. Trader Joes almost always have them year round, and they are a little more expensive than Costco, but much cheaper than anywhere else.
You can puree them and use them to make my pumpkin tarts, mash them with some cinnamon and maple syrup, or add them to my vegan cheddar bay biscuits (recipe coming soon!).
4-5 sweet potatoes
½ – 1 tsp olive oil
1. Preheat the oven to 425.
2. Give the sweet potatoes a good scrub. Pat them dry with a paper towel and prick them 4-5 times with a fork.
3. Rub the olive oil over the sweet potatoes, place them on a baking sheet or pyrex dish and roast for 1 hr.
4. If the sweet potatoes are thicker than 2 inches in diameter, cook them for an addition 15 -30 minutes until cooked through and you can pierce them with a paring knife with no resistance.
To clean up the caramelized/ blackened sweet potato goo, soak the pan or baking sheet overnight. Pour off the water and make paste from a little baking soda and dish soap. Use a scrubby sponge and baking soda paste to scrub off any of the remaining sweet potato goo.