This is so easy, it’s barely a recipe.  I guess you can call it more of a technique. By slicing the potatoes and roasting them cut side down you are drawing out the sweetness and caramelizing the sugars in the sweet potato.

Honestly, I’m surprised that they have yet to market “sweet potato sugar” – I’m looking at you Wholesome® – It is delicious. I’ve been known to eat the “sweet potato candy” right off the Silpat, please don’t judge.

I often make a whole tray of these and keep the left-overs in the fridge for snacking on, or using in other recipes.  I love to add them to morning-glory muffins or freeze them to add to smoothies. Sweet potatoes are high in vitamin A, vitamin C, manganese, copper, pantothenic acid, and vitamin B6. They contain potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. What could be bad right? (Thanks Google)

I make sweet potatoes several times per week, but I most often make it with my Oven Roasted Lemon & Rosemary Chicken.  They cook at the same temperature and take about the same amount of time.  So it makes getting dinner on the table extremely easy.

Easy Oven Roasted Sweet Potatoes

Prep Time: 5 min.
Cook Time: 25 min
Serves:6

Ingredients

4 Organic Sweet Potatoes

2 Tbs. Extra Virgin Olive Oil or Melted Virgin Coconut Oil

Pinch Salt

Instructions

1. Preheat oven to 425º and line a rimmed baking sheet with foil or silpat
2. Drizzle pan with oil.
3. Wash and slice the sweet potatoes in half lengthwise and place cut side down on the pan.
4. Roll the potato halves in the oil to coat on all sides.
5. Sprinkle with salt and place in the oven to bake.
6. Potatoes are done when they are tender to the touch.
7. If desired, sprinkle to cut surfaces with a little more salt and brown sugar, but I usually skip this step and eat them straight up.