Pretty sure my food of choice (if I were stuck on an island and could only ever eat one thing) would be sweet potatoes these days. But, that’s pretty much because I’m finding any excuse to eat these babies this week. 
I talk a lot about macros but I also track my micros and recently realized I needed to at least double, if not triple, my potassium intake.
So now my house is even more full of sweet potatoes and spinach and bananas and avocado. 
Meal prepping this new Roasted Sweet Potatoes recipe, which I am pretty much obsessed with this week so that I can have individual servings ready to go for breakfast, lunch, dinner or snack. Yum-o!
You just can’t go wrong with a sweet & savory garlicky marinade that gives this the taste of a savory dessert!!! 
#SweetAndSavory #DesertIslandOnlyFoodObsession
Storage Notes:
- FRIDGE: Keep in an airtight container in fridge for up to 5 days.
To reheat… If you like them soft, microwave single serving portions for about 45 secs on high. If you want them crispier, use the oven or air fryer at 350° F for at least 10 mins. - FREEZER: Keep in a freezer-safe airtight container in freezer for up to 3 mos. Allow to thaw in fridge overnight before following reheating steps of choice.
Garlic & Cinnamon Sugar Roasted Sweet Potatoes Recipe
Ingredients
- 2 lbs sweet potatoes (AKA red yams here in the U.S. 🇺🇸), peeled and cut into 1″ cubes
- 3 tbsp extra virgin olive oil
- 1 Tbsp light brown sugar
- 4 tsp minced garlic
- 1/2 tsp ground cinnamon
- 1/2 tsp coarse kosher salt
- 1/4 tsp ground black pepper
Directions
- Soak 2 lbs cubed sweet potatoes in cold water for 30 mins.
- Preheat the oven to 425° F.
- Drain soaked sweet potatoes, then pat dry. I dump them onto paper towels and use paper towels to pat them dry.
- Transfer patted dry sweet potatoes to a gallon-size Ziploc bag.
- In a small bowl make marinade by whisking together 3 tbsp extra virgin olive oil, 1 Tbsp brown sugar, 4 tsp minced garlic, 1/2 tsp ground cinnamon, 1/2 tsp coarse kosher salt, and 1/4 tsp McCormick ground black pepper.
- Pour marinade over bagged sweet potatoes, seal bag, and toss until sweet potatoes are well-coated.
- Transfer coated sweet potatoes to a 9” x 13” baking dish, ensuring sweet potatoes are in as even a layer as possible.
- Bake for 20 mins, then stir gently.
- Continue baking for 20 more mins, until sweet potatoes are fork-tender and lightly browned.
| NUTRITION FACTS | ||
| Servings | 6 | |
| Amount Per Serving | 5.3oz (150g) | |
| Calories | 250 | |
| % Daily Value* | ||
| Total Fat | 7.2g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0g | |
| Monounsaturated Fat | 5.1g | |
| Polyunsaturated Fat | 0.8g | |
| Cholesterol | 0mg | 0% |
| Sodium | 170mg | 7% |
| Total Carbohydrate | 41g | 15% |
| Dietary Fiber | 5g | 18% |
| Total Sugars | 16g | |
| Added Sugars | 2g | |
| Sugar Alcohols | 0g | |
| Protein | 2.5g | |
| Vitamin D | 0mcg | 0% |
| Calcium | 50mg | 4% |
| Iron | 1.3mg | 7% |
| Potassium | 680mg | 15% |
| Vitamin A | 1,150mcg RAE | 128% |
| Vitamin C | 25mg | 28% |
| * The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | ||
#LactoVeg #LactoOvoVeg #LowFat #OvoVege #Vegan
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