Crispy Roasted Sweet Potatoes
Sometimes the simplest recipes are the best. Humble sweet potatoes are transformed into crispy, soft, and irresistible nuggets of deliciousness with a bit of olive oil and a good roast in the oven. This is a great recipe for kids to help with and it makes a great activity for Rainbow Food Explorers. Spend a bit of time exploring the sweet potatoes in all the different stages of this recipe - whole, sliced and roasted. Notice the way the potatoes’ shape, colour and texture change when they’re cut and cooked. Take a minute to breathe in the sweet roasty aroma while they’re baking. See how many wonderful words you can come up with to describe your observations!
These are absolutely delicious as is - in our house we tend to eat them straight from the pan! If you can resist, serve them alongside any meal, as part of a noodle or grain bowl or topped with whatever suits your taste.
INGREDIENTS
3 or 4 medium sweet potatoes - try to choose potatoes that are similar in length and diameter, so they’ll roast evenly.
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
fresh ground black pepper to taste
INSTRUCTIONS
Preheat your oven to 375 degrees F and line a large, rimmed baking sheet with parchment paper.
Using a vegetable brush, scrub the sweet potatoes clean under running water. Pat dry with a towel. *These are great steps for little hands to help with!
Use a sharp knife to slice the potatoes in half lengthwise. If any of the potatoes are very large, cut the halves again to form long wedges.
Place the sweet potatoes on the baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper.
Toss the sweet potatoes together until they’re all evenly coated in oil and spread them out in a single layer with flat sides down on the pan. This will help them to caramelize!
Bake for 30 to 40 minutes, turning halfway, until the sweet potatoes are soft and the cut surfaces are browned.