I decided a while back that this should be the year that I learn to love sweet potatoes. To be completely honest, I’ve never really liked them, mostly because I really love regular potatoes and given any opportunity to chose between the two, I always pick a good old spud. But once I was in nutrition school, I learned all about the nutritional benefits of varying your veggie intake and knew that I should give sweet potatoes a chance. Further, all of my healthy school mates love them and I wanted to be cool like them. And finally, they are high in beta-carotene (the precursor to vitamin A), vitamin C, and fibre (to keep you regular!).
So, to help me fall in love with them, I started roasting them which is a sure fire way to fall in love with most vegetables. I quickly peeled them, chopped them into bite size bits, tossed them in avocado oil (stable at higher heat cooking!), sprinkled them with spices, and roasted them. They turned out perfectly sweet and salty, and could even be spicy (if you’re into that ;)). Once these came out of the oven, I stood at the counter and munched on these tasty treats for a full 5 minutes. Then decided they needed a garlicky counterpart. A zesty chimichurri turned out to be the perfect accompaniment, not only in taste, but in health benefits as well. The parsley and garlic have powerful anti-inflammatory properties and lemon helps our bodies detoxify. Win-win!
Crispy, Delicious Roasted Sweet Potato Bites
- 2 sweet potatoes, peeled and chopped (I used GIANT ones)
- 3 tbsp avocado oil (use enough to generously coat the sweet potato chunks)
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp cayenne (if you like it spicy)
Preheat the oven to 350.
Line the biggest baking sheet you own with parchment paper.
Dump sweet potato chunks onto the parchment lined baking sheet.
Drizzle the sweet potatoes with avocado oil and sprinkle them with salt and spices. Use your hands to rub the oil and spices into the potatoes, ensuring they are well coated.
Bake at 350 for 30 minutes, or until the sweet potato begins to brown. Then stir them around and bake for another 20 minutes. The goal is to get them golden brown. You may have to cook them a bit shorter or longer depending on how large your potatoes were to begin with. That said, you want lots of browned bits because they are the most delicious.
Let them cool quite a bit before you eat them so that they crisp up!
Sprinkle with a little more salt and if you are feeling fancy, serve with a basic chimichurri sauce (recipe follows). You won't be sorry!
Super Basic Chimichurri
Don't let the fancy name stop you from making this garlicky dipping sauce!
- 1/4 cup good quality, extra virgin olive oil
- 2 tbsp fresh parsley (finely chopped)
- 1 tbsp fresh squeezed lemon juice
- 1 clove minced garlic (or grated on a microplane!)
- 1/4 tsp sea salt (more to taste)
Shake everything together in a mason jar!