Sweet potatoes are delicious, and I don’t just mean when they’re smothered in marshmallows and brown sugar. Roasted sweet potatoes with cranberry spinach salad is a scrumptious lunch!
sweet potatoes (peeled and cut into chunks)
olive oil
salt
fresh ground black pepper
Preheat the oven to 450 degrees F. Spread the sweet potato chunks in a baking pan. Drizzle them with olive oil and season with salt and pepper. Toss to make sure all the potatoes are well coated. Bake for 40-50 minutes or until potatoes are tender. (I like them best when they’re turning a little brown on the edges.)
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Delicious! I roasted butternut squash, sweet potatoes and parsnip a couple of weeks ago when we had friends over. It’s such a simple dish to prepare, but sooo tasty.
Ooo! I’ll have to throw in some squash and parsnips next time! I LOVE parsnips!
Now I want to try parsnips! Aren’t you just a great encourager of yummy simple healthy eating. Good job!