When I think ‘sweet potato’ my mind automatically jumps to Clark Kent. Yes, this colorful spud has a lot in common with that nattily dressed, bespectacled Super Hero. It is a Super Food if ever there was one, packed with powerful good stuff – Vitamin, A, carotenoids, fiber, Vitamin C, and even some calcium. It’s considered one of the top ten foods you can eat. But don’t take my word for it; check out this article by Center for Science in the Public Interest (the ‘watch dogs’ of the nutrition world).
This recipe is just one of many delicious ways to prepare sweet potatoes. I discovered this on one of my favorite recipe blogs, For the Love of Cooking, and again she did not disappoint. They were rich and naturally sweet with just a touch of brown sugar, cinnamon, nutmeg and ginger. Me, my boys, husband and mother all loved them. Yes, the 6-year-old rejected them, still quite particular in her tastes, but I continue to persevere in that realm. I just know she will eventually come around.
Side note: I was inspired to make these after one of my interns shared a delicious dish – bite-size roasted sweet potatoes served atop a green salad, like croutons. What a cool idea! I’m now bit by the roasted veggie bug. Up next? Brussel sprouts and beets!
Roasted Cinnamon Sweet Potatoes
Adapted from For the Love of Cooking
3 sweet potatoes, peeled and cut into bite-size cubes
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon of brown sugar
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
Pinch of ground ginger
Sea salt, to taste
Preheat oven to 350 degrees F.
Combine melted butter and olive oil. Lightly coat a 9×13 pan with spray oil. In a large mixing bowl, toss cubed sweet potato with butter/oil mixture until well coated. Add spices, sugar and salt, and toss again until all are distributed evenly. Spread potatoes in the bottom of the pan. Roast in the oven for 60-75 minutes. Potatoes will be fork-tender.