Thanksgiving is tomorrow! Thanksgiving is tomorrow! It is probably my favorite of all holidays. It is probably because it is completely revolved around cooking and eating. However, it is always good to stop and reflect on things that we are thankful for. I
I’m going to keep this post short because I have more food to prep for tomorrow. Roasted sweet potatoes are a staple in our house. My husband actually says he doesn’t like sweet potatoes but I discovered if I buy white or purple ones he likes them. He says it’s a taste preference but I am just convinced he doesn’t like the color. Anyway, now that I can get him to eat them I add them to our breakfast, salads, or just use them as a side dish. This recipe is kind of my go-to way for roasting them. The chili powder gives the sweetness of the potatoes a nice little kick without making them actually spicy and it takes such a short amount of time to put it all together.
So if you bought too many sweet potatoes for your casseroles then you can roast some up and add it to your meals. I will be posting one of my favorite recipes next week that utilizes these potatoes. Oh and keep your eyes out for some changes. The new website is almost done! WOO HOO!!
- 1.5 lbs sweet potato
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 2 Tbls coconut oil (melted)
- 1 Tbls fresh cilantro, chopped
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Cut the potatoes in to bite-size pieces and toss with dried seasonings and coconut oil.
- Roast for 35-40 minutes or until potatoes are browned and soft. Garnish with fresh cilantro and serve.
- Serving Size: 4