Breakfast Sweet Potatoes

I like to cook this tasty side with breakfast. It wins over the crowd, along with the pickiest eater, every time! Below are some tips for gauranteed breakfast potato success.

Cooking sweet potatoes can be tricky. Something to remember about sweet potatoes is they sweat more than white potatoes and they take a heck of a lot longer to cook. A couple more important things to keep in mind when cooking these delicious bits of yummy are oven temperature, rack placement, oil choice and seasoning.

Oils

Not all oils are created equal.

Canola oil and vegetable oil are cheap and serve no nutritional value, nor do they lend any taste to your dish. However, if you are on a budget, check out the store brand of these other more nutritious oils below for a comparable price option.

Olive oil is flavorful and transformative when it comes to baking. It’s also an important GOOD fat in all diets.
Coconut oil, like olive oil, has a unique flavor that creates a sweetness in everything you add it to. And, like olive oil, it contains healthy fats that does a body right! Also, it has a high smoke point, which means you can use it on dishes that will be cooked at, or around, 400° F without becoming toxic.

Alternately, Avocado oil has a light flavor, and although a bit more pricey than the above mentioned oils, it tastes delicious on baked and grilled veggies. And, like Coconut oil it has a high smoke point; meaning, it can be cooked at higher temperatures of over 400° F.

And now…on with the show!

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INGREDIENTS

<yields 2-3 servings>

Bake for 40 minutes

  • 1 large sweet potato cubed
  • 2 Tbls Oil (your choice)
  • salt
  • pepper
  • rosemary
  • paprika
  • garlic powder
  • onion powder

Preheat oven to 400°F and line a baking sheet with a mat or foil (this just saves time with clean up later). Cube sweet potato and add to a large bowl or ziplock bag. Next add your oil and spices.
You can add as little spice or as much as you would like. I will say this, if you are new to baking/cooking, don’t skimp on the salt & pepper. Everything else you can sprinkle with moderation.
Pour out and arrange the taters on the baking sheet in a singe layer…also very important…that way they cook evenly.
Place in the center rack for up to 40 minutes, depending on your oven. Toss the taters half way thru so they brown evenly. Remove once browned and softened (nothing’s worse than an undercooked sweet potato). Last, allow to cool, because those bad boys are super hot right outta the oven.
Enjoy!

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