Roasted Sweet Potatoes

Top reader review: “My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I’ll never make this again. We all told her she was crazy and asked for the recipe.” My daughter loves sweet potatoes but dinner is always last minute so we don’t have time to wait an hour. I cooked 4 sweet potatoes with your recipe and they were done in 25 minutes!

Whether you prefer plain roasted sweet potatoes with just a sprinkling of salt or like to give them an extra sweet or savory twist, they’re easy to make once you know the few key steps to success. Here’s how to do it.

How to Season Roasted Sweet Potatoes ? My personal preference is the recipe shared below. A bit of salt and a spice mixture called Herbs de Provence. It’s a mix of: thyme, marjoram, summer savoy, rosemary, mint, fennel seed, sage and lavender flowers. And it’s basically magical on these roasted sweet potatoes.

Quick tip: It was delicious & was a nice substitute for sweet potato pie.

What you need:
3 Sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
How to make it:
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.
Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.
Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes.
Stir the sweet potatoes once or twice during roasting. Enjoy.