Wholesome Foods: by Laura Mancuso

If you’re planning your Thanksgiving meal and are wanting to make it healthier, try adding oven roasted sweet potatoes. This recipe will help reduce that stuffed/bloated feeling you may get after eating the big holiday meal because it is lower in sodium, sugar and fat than traditional sweet potato holiday side dishes.
Oven Roasted Sweet Potatoes
Additionally these roasted sweet potatoes are an easy side to cook up all season long. While they roast in the oven, you can finish up your other dishes. They’re delicious with meat and a veggie, added to grain bowls with a runny egg, roasted veggies, and sauce, or even for breakfast with your favorite eggs.
Why You’ll Love These Sweet Potatoes
Healthy: Sweet potatoes are packed with fiber and protein, making them very filling. They are also high in vitamins like vitamin A, Vitamin C and potassium.
Easy: Just dice the potatoes, season them, and throw them in the oven–so simple!
Inexpensive: Made with ingredients that are easy to find in the grocery store.
Fits many dietary restrictions: gluten-free, dairy-free, Whole30, Weight Watchers and more.
Versatile: From breakfast to dinner, there are many ways to serve roasted sweet potatoes.
Naturally sweet! No need to add honey or maple syrup.
Sweet Potatoes: Peel four medium sweet potatoes.
Olive Oil to toss the potatoes in, I use extra virgin olive oil. Avocado oil will work too.
Spices: Garlic powder and sweet paprika for flavor.
Herbs: Dried rosemary or Italian seasoning add flavor.
Kosher Salt and Pepper to taste

  • olive oil spray
  • 4 medium sweet potatoes, 7 ounces each, peeled
  • 4 teaspoons olive oil
  • 1 teaspoon garlic powder
  • 3/4 teaspoon sweet paprika
  • 3/4 teaspoon dried rosemary, or Italian seasoning
  • 1/2 teaspoon kosher salt, and black pepper, to taste
    How to Roast Sweet Potatoes
    1) Prep: Preheat the oven to 425°F, and lightly spray a baking sheet with oil. You can also line it with foil to reduce cleanup.
    2) Cut the Sweet Potatoes into 3/4-inch cubes.
    3) Season Sweet Potatoes: Toss the potatoes with olive oil and season with all the herbs and spices. Spread the mixture in an even layer on the sheet pan.
    4) Cook the sweet potatoes for 35 minutes until fork tender, golden, and browned on the edges.
    *Potatoes: Substitute yams or butternut squash for sweet potatoes.
    *Seasoning: Add onion powder, cumin, chili powder or make it smokey with smoked paprika. Make it spicy with ground cayenne pepper or chipotle pepper.
    *Herbs: Use any mix of dried herbs you have, like oregano, thyme, and parsley. Fresh rosemary would also be good.
    *Prep: 15 minutes; Cook: 35 minutes; Total: 50 minutes;Yield: 4 servings; and Serving Size: 1 cup
    Serving: 1 cup, Calories: 215 kcal, Carbohydrates: 41 g, Protein: 3.5 g, Fat: 4.5 g, Saturated Fat: 0.5 g, Sodium: 250 mg, Fiber: 6.5 g, Sugar: 8.5 g