One of my favorite foods aside from avocado, is probably sweet potato. I make it more than I can tell you and I've tried to come up with ways to keep it creative. That doesn't always work but there are some recipes that just stand out. This one did it for me. The proof? My 4 year old son, grabbing them hot off the roasting sheet while I'm trying to plate food. Now, mind you, my son is a rather picky eater, which of course is devastating for me but I'm hopeful that it's only a phase. But I digress. Needless to say, these sweet potatoes were a real hit in my house and will be making an appearance on many a night.
They're quick to do, with only a few ingredients and make a great side for most dishes, whether you are vegan, vegetarian, paleo or something in between.
The one recommendation I have is using organic sweet potatoes. I promise you it makes a difference. There's an absolute difference in texture and taste. Just a suggestion.
- Prep time: 5 minutes
- Total cooking time: 25-30 minutes
- Serves 4
- 4-5 small organic sweet potatoes or 3 large
- 2-3 tbsp avocado oil
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-2 tsp fresh lime juie
- optional: 1 tsp chopped cilantro
- Roasting pan
Preheat oven to 375 degrees. Peel and cut potatoes into 1 inch cubes. Add spices and avocado oil and roast for 23-30 minutes turning them from time to time.
Remove from oven and toss with lime juice and top with cilantro. Serve immediately or these can easily be made for a meal prep and eaten cold or reheated.