With apple pickin’ season just the corner we’re already excited about our annual day trip to Ellijay, Georgia. Each year we pick up a bushel of Fuji apples and a bushel of sweet potatoes. They will last me for several months and we love them. Sweet potatoes are one of Judah’s favourite foods and they are loaded with vitamins.
I like to bake them and add a little butter. I like salt, but DJ likes brown sugar. I also like to mash them and add butter and half and half. Of course, they also make delicious sweet potato fries. But, one of our favourite ways to eat them is roasted. And, they are so delicious you forget that they are really good for you and that this preparation is actually lower in fat than all the other ways I can fix them! If you haven’t tried them roasted, this is a must-try!
Roasted Sweet Potatoes
As many sweet potatoes as your family will eat, peeled and cut into chunks
(I usually do about three or four for us and we will have some leftovers for the next day)
Preheat your oven to 450 degrees. Line a baking sheet with aluminium foil. Put chunks of sweet potato into a bowl with about a Tbsp of olive oil (more or less) and toss to coat. Once all the potatoes have a nice coat of olive oil, spread them out on the lined baking sheet. Sprinkle with sea salt. Bake for about 20 minutes.