Roasted Sweet Potatoes

As a child I did not like sweet potatoes, not one bit! So I guess I'm making up for lost time because I could eat them every week now. I probably do serve them at least every other week, either in a sheet pan veggie medley or just halved and roasted. Well, I shouldn't say juussst roasted. Roasted to perfection, that is! 

Start by preheating the oven to 425 degrees. While the oven is heating, wash the sweet potatoes and let them dry on a towel for a few minutes. 

Cut the sweet potatoes in half, lengthwise. With the tip of a sharp knife, score the flat surface side with lines in a crosshatch pattern. Brush the scored sides with olive oil and sprinkle with salt and pepper. You can also sprinkle on any other seasonings or herbs, depending on if you want a sweet or savory. 

Place the potatoes cut side down on a baking sheet lined with parchment paper. Bake at 425 degrees until soft. Do not turn the potatoes over! Leave them cut side down the whole time so they will develop that good browning and caramelization. Once they're done, you can carefully flip them over to serve.

Eat them as is or add maple syrup and cinnamon for a sweeter version. For a savory option, I like to sprinkle chopped rosemary on them with the seasoning before baking and then top with feta or goat cheese crumbles. There are so many possibilities! 

Cutting them in half and baking at a high temperature helps them cook much faster than leaving them whole and baking them on a lower temp.  

We eat these sweet potatoes year-round with pretty much any meats, but we especially enjoy them with pork tenderloin, pork chops, and roasted chicken or turkey.