I know a lot of people who think that sweet potatoes are for Thanksgiving only. It has always seemed a bit strange to me!
I love sweet potatoes, whether it’s a casserole or oven-roasted like this recipe here. There’s no way I could make myself or my family wait for a whole year to have these again! There are many dimensions to this dish aside from the traditional version. You’ll really love this and be ready to share the recipe.
3 large sweet potatoes
2 tsp Bertolli olive oil
1 tbsp Domino brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of ground ginger
Sea salt to taste
Preheat oven to 350F. Coat a medium baking dish with cooking spray.
Peel and dice sweet potatoes and place in baking dish.
Mix sweet potatoes with the olive oil and spices. Toss to coat evenly.
Bake in the oven for about 45-55 minutes or until tender. Stir the potatoes once or twice during baking. Top with more cinnamon if desired.
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Quick Tip: Another option for spices is to use Pumpkin Pie spice!
Big thanks to Audrey’s Apron for this delicious recipe!