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I did not grow up in Armenia eating sweet potatoes. We used the white potatoes most of the year in our cooking. In the springtime, when the small potatoes (we called them “new potatoes”) came out, we pan fried them and served them with freshly chopped dill and sometimes sour cream on the side. They were buttery and delicious!
While I have a weak spot for all tubers, sweet potatoes have earned a special place in my heart for their taste and nutritional value (they are very rich in Vitamin A and are a good source of fiber and potassium).
I like to roast my sweet potatoes with blue cheese. Warm Creaminess over Perfect Crispiness=a Winning Vegetable Side. If you do not like blue cheese or would like to veganize this dish, enjoy with your favorite dip.
Oven Roasted Sweet Potatoes
Equipment
Ingredients
- 4 large sweet potatoes (organic)
- 3 tbsp of avocado oil
- 1/2 tbsp of garlic powder
- blue cheese crumbles (optional)
- salt and pepper to taste or favorite seasoning
Instructions
- Preheat the oven to 425°F.
- In the meantime, wash the potatoes and cut them lengthwise into thin, even strips or into even rounds (whichever desired).
- Transfer potatoes into a bowl and mix well with the avocado oil and garlic powder.
- Transfer the coated potatoes onto a parchment paper-lined baking sheet and spread them out in an even, single layer.
- Next, sprinkle the blue cheese crumbles on top of the potatoes (if desired) and roast until crispy and golden brown. It is a good idea to flip the potatoes after the first 15 min. to make sure they roast evenly on both sides.
- Remove potatoes from the oven, sprinkle with salt and pepper or your favorite seasoning, let them rest for about 5 min. and enjoy!
Notes
- If you have lemons at home, try squeezing a very small amount on top of the potatoes before serving them for some sweet & tangy taste.
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