The absolute easiest thing to do with sweet potatoes is to roast them whole, er, halved. First, preheat the oven to 400 degrees. Slice sweet potatoes in half horizontally, drizzle with olive oil and sprinkle with salt and pepper, then place cut-side down on a sheet pan. Cover the potatoes with foil and cook for about 20-30 minutes until flesh pierces easily with a fork. You can serve the potatoes straight out of the oven with a dollop of sour cream or Greek yogurt, or you can save them for later. Especially when I am trying to eat healthfully, I'll roast a bunch of sweet potatoes all at once and then simply scoop out the sweet flesh and serve with any meal of the day. (As I did with my breakfast tostada above!)
A great family-friendly dish are these Parmesan-Crusted Sweet Potato Sticks. The salty-sweet combination makes these truly addictive, so be sure to make a lot. Start by preheating the oven to 450 degrees. While that happens, peel (or don't, it's up to you) about 1 pound of sweet potatoes and cut into 1/4-1/2 inch thick sticks. Sweet potatoes are all funny shapes and sizes, so your sticks won't be exact. Place them in a big bowl and season with 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of seasoning salt and 1-2 tablespoons of grated Parmesan cheese. Toss to coat the sticks evenly.
Once your timer goes off, pull the hot sheet pan out of the oven. Pour about 1 tablespoon of olive oil onto the pan and use a spatula to spread it around. This will help keep the potatoes from sticking. Then, pour the potatoes out onto the sheet pan. Arrange in a single layer with space in between each stick. Work relatively quickly so as not to lose too much heat off the sheet pans. Place back in the oven for 10 minutes.
After 8 minutes, remove the sheet pan again and use tongs or a spatula to flip the sticks. Place back in the oven and cook another 6-8 minutes, or until potatoes are nicely browned and crispy. Once done, remove from oven and let cool for 2-3 minutes. Then, transfer to a clean plate or platter.
I'm not much of a kitchen gadget person, but I bought myself a spiralizer and I have been pretty much obsessed with it. It's just so darn fun, and it makes amazing potato pancakes/hash browns (regular or sweet potato!). Use the thinnest "noodle" blade and spiralize your sweet potato into thin angel-hair "pasta". Every six inches or so, use a knife or kitchen scissors to cut the noodles so you don't have one long continuous thread.
Let the sweet potatoes fry for a few minutes until the edges start to turn golden brown. You'll notice if you nudge the potatoes with a spatula before they are ready, the "noodles" will move separately. Once they are ready, however, the structure will move all as one piece. When this happens, gently flip and fry the second side for another 2-3 minutes. When the second side is also golden brown, use a slotted spoon or spatula to transfer to a plate of paper towels and sprinkle with salt while still warm. The ideal doneness is when the edges are golden and crispy and the center is slightly tender. Pile these on a burger, or serve with a fried egg.
Another one of my go-to sweet potato recipes is also very simple. Peel and dice the sweet potatoes. Heat a large sauté pan over medium heat and add about 2 tablespoons of olive oil. Once oil is hot, add the sweet potatoes and season with salt and pepper. Toss to coat, then let the potatoes cook until the begin to caramelize, about 8-10 minutes. Stir or toss every so often to prevent sticking and burning. Once nicely browned, add about 2 tablespoons of apple cider vinegar and cover the pan to steam the potatoes slightly, just enough to help soften them all the way through, about 2-4 minutes. Remove the cover and cook until all the moisture is out of the pan, then add 2-3 handfuls of baby arugula. Toss until the arugula is wilted, then transfer to a large serving bowl. This recipe also works great with the addition of Brussels Sprouts or Shiitake mushrooms.
Thanks for reading! I'll be back soon!