An easy and versatile (and delicious) side dish for breakfast, lunch, or dinner. Sweet potatoes are amazing, full of vitamin A, and taste good and are good for you. You can make them sweet or savory. One of the easiest ways to prepare them is to roast them, which I prefer over frying because there's less oil and they cook more evenly.
Ingredients:
1-2 Tbsp. Canola oil, vegetable, peanut oil, or regular olive oil
1-2 sweet potatoes, peeled or unpeeled
1-2 Tbsp. Seasonings (mix and match as you’d like): Basil, garlic powder, seasoning salt, onion powder, chili powder, red pepper flakes, cinnamon, nutmeg, paprika, salt, pepper, etc.)
Directions:
Preheat oven to 400°F.
Chop sweet potatoes into thin (1/4 inch thick) slices (fries) or ½ inch cubes if doing diced sweet potatoes.
Line a sheet tray with parchment paper or tin foil. Add chopped sweet potatoes, spread in a single layer, and drizzle with oil. Sprinkle with salt and pepper.
Use your hands or a spatula to mix.
Bake for 15 minutes. then take out and add other seasonings (otherwise they may burn if added at the beginning) and mix well. Bake another 10-15 minutes until tender. Note: watch the fries closely because they can burn easily.
Cover and refrigerate leftovers up to one week.
2-4 servings.