I SWEAR by this recipe for roasted sweet potatoes. I make it at ever Holiday dinner party I have and when I don’t have a party to make them for, I end up baking a batch up for lunch because they’re just THAT good.
As a matter of fact, every time I make them, people always end up asking me for the recipe! With that being said, I always end up feeling surprised every time I get asked for the recipe because it’s so simple that I would of never thought that people didn’t make it at home already!
I mean, all you really need are three basic ingredients. A sweet potato, oil of sort, and cinnamon. Well, an oven would probably come in handy too 😉
On a semi-related note, did you know that sweet potatoes are classified as tubers? I learned that in my archaeology of food class last semester and I’ve been correcting people who call sweet potatoes vegetables or starches ever since!
As a matter of fact, did you know that “yams” aren’t actually real yams?! They’re actually just orange sweet potatoes that got named yams by the archaeologist that found them. Real yams don’t resemble these orange sweet potatoes at all and can’t even be grown in North America! They’re actually more similar to the taro root in appearance and are white on the inside with purpley-greyish skin! Poor little tuber, I mean, how would you feel if you got misnamed?
Well, I think that’s enough tidbit facts for today, I hope you adore these roasted bites of joy as much as we do here in my household and I hope you all end up making batches upon batches of these and spread the roasted tuber joy to the world!
Ingredients (serves 4):
1 large yam or sweet potato (around 2-3 lbs) or a few small ones
2 tablespoons oil (I like to use coconut oil because I think it adds a nice hint of nuttiness)
2 teaspoons cinnamon
pinch of salt (optional)
- Peel your yam or sweet potato. Cut it into 1″ cubes.
Transfer your cubes onto a lined baking sheet and add in the oil. Rub the oil all over your cubes until they are all coated.
Sprinkle in your cinnamon and toss the cubes with your hands until all the cubes are coated.
Bake at 375F for 40 – 45 minutes until tender and a fork can be pierced through the pieces.