Sweet potatoes are my favorite.
And really- what is NOT to love? They are packed with Vitamin A, and also provide fiber, potassium, Vitamin C, Magnesium, Vitamin B6, iron, and calcium!
One “average sized” (~ 5 inches long and skinny) sweet potatoes will have you more than meeting your daily needs for Vitamin A, will supply you with 26 g of nutritious carbs, and 4 g of fiber.
Despite popular opinion sweet potatoes are sweet enough that they don’t NEED sugar (or marshmallow fluff) added to them to make them flavorful, sweet, and delicious. In fact if you truly want them sweet; cinnamon, nutmeg, and/or pumpkin pie spice go a long way to enhance the already existing sweetness. I personally prefer my sweet potatoes to be more savory – so this recipe is right up my alley! It’s perfect for all of you meal preppers out there! You can even make a really big batch of these and freeze part of it!
Sweet & Spicy Sweet Potatoes
- 3 medium to large sweet potatoes
- 2 tbsp olive oil or ghee
- 1 tbsp raw honey
- 1/2 tsp: chili powder, garlic powder, onion powder, paprika, fine sea salt, & pepper
- Preheat your oven to 400, and line a baking sheet with parchment paper or you can use a casserole dish
- Mix together all of the ingredients and set aside
- If leaving the peel on (more fiber) then scrub well – if you’re not pro peel (I peeled them so Pat can eat them) then peel your potatoes
- Poke each potatoe with a fork – like all over – just stab the poor taters
- Place your potatoes directly on the oven rack for about 20-30 minutes – until tender – pull them out, and let them cool
- Switch your oven from bake to broil
- Re-whisk all of your other ingredients that you had set aside before
- Once cooled – cut your potatoes into slices, place slices into the casserole dish or baking sheet, and drizzle/brush your oil/spice mixture over the taters
- Broil on high for about 5-10 minutes
- To service drizzle any remaining oil/spice mix over them
I was initially apprehensive about why I was putting the potatoes right on the rack, instead of just cutting them and then broiling them. Soooooo this made them VERY easy to cut, and them into uniformed slices to broil.
The thickness of your potatoes will highly determine the cook time, I used big fat sweet potatoes – so my times are different than if used long skinny sweets.
These potatoes are delicious, nutritious, and just WONDERFUL!
I ended up having a completing full casserole dish – and freezing half of the potatoes because I had to travel for work. These work wonderfully for lunches and dinners, but they also work great in breakfasts. I would have these with two eggs made over easy, and the yolk plus the sweet potatoes and spices.
It was a Vitamin A and flavor extravaganza!