I know what you’re thinking. It’s almost Christmas and you were expecting a decadent dessert or rich holiday dish. Well, I have a few of those too. While this may not seem “special occasion” side dish kind of recipe, trust me, it is. It’s also “monday” kind of special too. Just before Thanksgiving our 90 pound baby dog was injured and knew I needed to simplify. It was more important to me that we still have time together as a family than make time intensive dishes. Instead a sweet potato casserole I opted for roasting them, and tossed in some smoky spices I know we all love. Everyone loved them and while we usually have some sweet potato casserole left, these were gobbled up until the dish was clean. I found it so refreshing to have a lighter side dish and the spices cut through all the richness of a holiday meal. So these are definitely going to be repeated again!
Oh, and the baby dog is done with surgery and doing great!
SMOKY ROASTED SWEET POTATOES
2-3 sweet potatoes
2 T olive oil
1 T smoked paprika
2 tsp cumin
salt and pepper, to taste
Peel and chop sweet potatoes into about 3/4 inch cubes.
Spray a large baking sheet with nonstick spray and spread out potatoes. Make sure to not crowd the pan.
Drizzle with olive oil and toss to coat. Sprinkle with spices and toss to coat again.
Roast at 450 degrees for about 20 minutes or until cooked through and browned.
Ingredients
- 2-3 sweet potatoes
- 2 T olive oil
- 1 T smoked paprika
- 2 tsp cumin
- salt and pepper, to taste
Instructions
- Peel and chop sweet potatoes into about 3/4 inch cubes.
- Spray a large baking sheet with nonstick spray and spread out potatoes. Make sure to not crowd the pan.
- Drizzle with olive oil and toss to coat. Sprinkle with spices and toss to coat again.
- Roast at 450 degrees for about 20 minutes or until cooked through and browned.
