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
1/4 tsp ground nutmeg
1 tsp ground cinnamon
sea salt, to taste
pinch of ground ginger
Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray.
Peel and dice sweet potatoes and place them in the prepared dish. You can dice or slice them any shape you want, as long as they are equal in size.
Drizzle with the olive oil and sprinkle spices on top. Toss to coat evenly.
Bake in the preheated oven for about 45-55 minutes or until tender. Stir the potatoes once or twice during baking.
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Quick Tip: Another option for spices is to use Pumpkin Pie spice!