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Quick Roasted Sweet Potatoes

Quick Roasted Sweet Potatoes

Servings: 4

Prep Time
10 minutes
    Cook Time
15 minutes
Print Recipe      
1 Fork Recipe Roasted Breakfast Sweet Potatoes

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Great for breakfast, lunch, or dinner, these roasted sweet potatoes are quick and easy. Drizzle with a little maple syrup or Sweet Cashew Cream for breakfast, or grind a little black pepper over them for a savory side at dinner. (They are served with Sweet Potato Waffles in the image.)

Instructional images follow the recipe.


  • 2 large Sweet Potatoes
  • 2 teaspoons Extra-virgin Olive Oil (optional)
  • 1/4 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Kosher salt (optional, do not use if you are on a low sodium diet)

Special Equipment:

No special equipment is required.


Preparation Method:

Preheat the oven to 425 ° F (~220 ° C).

Wash and scrub the potatoes under cold running water. Pat dry with a paper towel and prick several times with a fork. Place the potatoes in a microwave, and microwave on high for 3 to 4 minutes. Remove from the microwave and let cool for 5 minutes. The potatoes should give slightly when done, but should not be fully cooked.

After the potatoes have cooled enough to handle, slice the potatoes with the skin on into 1/2 inch cubes and place into a large bowl. Drizzle with olive oil if using, and sprinkle with the spices. Toss the bowl or stir with a spoon. Place the potatoes on a parchment or foil lined sheet pan and bake for 15 minutes, or until they are tender and beginning to brown.

Sweet Potatoes cubed and seasoned after microwaved and cut into cubes.

{image: Sweet Potatoes}


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