Roasted sweet potatoes (okay okay, yams) have recently become a holiday staple at my family gatherings. I took them to Thanksgiving a few years back and my gluten free, pre-teen nephew absolutely loved them since he can't eat his favorite stuffing or rolls any more. It makes my heart incredibly happy and full to see him load up his plate with the beautiful orange goodness, then go back for more. I've started making a double batch to send the leftovers home with him. This is my go-to preparation for roasted sweet potatoes. It is super easy, delicious, and healthy! Please try it and let me know what you think, or if you have any favorite sweet potato preparations. Enjoy!
1) Preheat oven to 400. Once prepped, they will bake for approximately 30-40 minutes.
2) Peel & Chop. You can add style with wavy chopper thingy. Also, my dog LOVES sweet potatoes, so I will always share the peels with her while I'm prepping.
I don't measure, just get a good coating to look about like this. :)
Herbs de Provence (Savory, Thyme, Rosemary, Basil, Tarragon, Lavender Flowers)
Salt & Pepper
Garlic Powder (or just the chopped garlic)
Nutritional Yeast (it's got umami!!!)**
Avocado Oil (a hefty drizzle)
Apple Cider Vinegar (couple capfuls)**
Pinch of cinnamon
Preheat oven to 400. Bake for 20 minutes, mix around/flip, and bake another 10-20 minutes until desired doneness.