Easy to Make Diced Oven Roasted Sweet Potato Recipe
The oven roasted sweet potato is a tasty addition to any meal plan…
I love oven roasted sweet potatoes, but there is something even more enticing about the sweet potato. Some people give the regular potato a bad rap and say the sweet potato is much better. While this is simply not true, the sweet potato is just, well sweeter, than its tuber cousin.
In my journey to a healthier life, I knew I had to concentrate on losing weight. So I made sure that my meal plans were as simple as possible. This was so I could concentrate on focusing on my training.
Simple meal plans mean less hassle in preparation, less worry about what to eat and when, and more motivation to eat right. This sweet potato recipe is easy to make, grab and go, and delicious.
Here is what you will need…
5-6 Sweet Potatoes
Baking Dish
Peeler
Knife
Cutting Board
Olive Oil
Spices – I use cinnamon, allspice, ginger, pepper, and apple pie spice. But feel free to use whatever spices you want.
First thing is to make sure your knife is sharp, and your cutting board is ready. Then cut off each end of the sweet potato, this makes it easier to peel.
Then peel the entire potato and discard the peels. Make sure you remove all of the outside skin, you can then rinse them and set aside to cut. Repeat until all potatoes are peeled and rinsed.
If the potato is rather large, then cut it lengthwise into three pieces. If the final diced pieces are to large they may not cook thoroughly.
Then dice each section into bite sized cubes by making 3-4 lengthwise cuts and then several vertical cuts for desired cube sized pieces. Throw them into the baking dish.
Once they are all diced into bite sized cubes and thrown into the baking dish it is time to season them. I use cinnamon, allspice, nutmeg, ginger, pepper, and also apple pie spice. A little bit of olive oil and then I toss it all right there in the dish.
Then bake them in the oven for about 45-60 minutes at 400 degrees , and when done, you can put a slight crisp on them by broiling them for another 5-10 minutes.
So there you have it oven roasted sweet potatoes…
Easy to prepare and simple to make, this recipe will give you enough for the week. Throw a half-cup to a cup in a zipper bag or plastic container and have the ready to go when needed.
This is enough to have for 5-7 meals. Wasn’t that easy? Remember keep it simple until you get the hang of eating clean then you can keep the weight off long term.
Oven Roasted Sweet Potatoes
Prep Time: 15 mins
Cook Time: 60 mins
Servings: 6-8
Ingredients
- 5-6 Sweet Potatoes
- Olive Oil
- Cinnamon
- Allspice
- Ginger
- Pumpkin Pie Spice
- Salt
- Pepper
Instructions
- Preheat Oven to 400 Degrees
- Get a 9×13 Baking Dish and Spray Bottom of Pan Lightly with Non-Stick Spray.
- Peel and Cut Potatoes into Small Strips
- Dice Sweet Potatoes into Bite Sized Pieces
- Put into baking dish and toss with olive oil.
- Add Spices to your desired level.
- Bake in Oven for 45 Minutes.
- Broil for 5 Minutes for Crispier Texture.
Nutritional Information
Raw – 5 sweet potatoes contain 559 Calories. The macronutrient breakdown is 92% carbs, 1% fat, and 7% protein. This is a good source of potassium (47% of your Daily Value) and vitamin a (512% of your Daily Value)
Notes
When finished baking for 40 minutes check for doneness with a fork. When applying spices to sweet potatoes I usually just apply to my taste just don’t overdo the salt, ginger or allspice.
The Ultimate Carb Deception
Sweet potatoes are the absolute overachievers of the root vegetable kingdom. On the outside, they look like dusty, misshapen dirt clods that fell off a truck, but slice one open and you find a vibrant, orange superfood that basically functions as a legal cheat code for healthy eating. They are packed with so much vitamin A, fiber, and clean energy that your body instantly forgives you for pretending a plate of baked wedges is the same thing as a basket of greasy diner french fries. They are sweet enough to taste like pie, nutritious enough to satisfy your personal trainer, and rugged enough to survive at the bottom of your pantry for three weeks without losing their absolute composure.
