This unexpected combination is so tasty. It makes a wonderful side dish with any protein and I actually love these for a pre-run or post run snack!
Fall is here! I had my first 40 degree morning run this week. As refreshing as it was, I am still not quite sure I am ready for what’s to come. The next morning for my long run Friday it was a cool breezy 50 degrees with rain in the forecast. A tad humid but luckily the rain held off till about mile 15.
I had a great run in spite of the wind and hills. In fact it was one of my most consistent longer runs in over a year.
Fall running weather is just about as inconsistent as summer running but in any case, I am so ready for everything sweet potatoes, squash, & pumpkin spice. Don’t you just love all the flavors of fall? I have always loved and appreciated all the different varieties of sweet potatoes and squash. They have such a unique sweet flavor. As a child however I never quite understood why you would want to ruin them by loading them up with that disgusting marshmallow topping? It just seemed wrong.
It’s probably the only way I don’t like sweet potatoes. Now I eat them all different ways but to this day, never with marshmallows. Put them in soup, add them to a salad, make a smoothie, enjoy with a runny egg, roast them in a slow oven, or like so👇.
These savory roasted sweet potatoes are easy and incredibly delicious hot out of the over, or even at cold out of the fridge as a grab and go snack before a run.
You need minimal ingredients and seriously, the only tedious part will be cutting the sweet potatoes. I found it easiest to cut into 1-inch rounds first then to cut into cubes from there. Since mine are organic, I didn’t bother peeling them.
Savory Roasted Sweet Potatoes Ingredients
These garlic sweet potatoes require very few ingredients, which makes them the perfect side dish on busy weeknights. For these roasted sweet potatoes, you’ll need:
- Sweet potatoes
- Olive oil
- Garlic
- Fresh thyme and parsley (optiona)
- Salt and pepper
How to Roast Sweet Potatoes
- Preheat oven to 400 degrees F.
- Stir together olive oil, garlic and thyme.
- Place potatoes on baking sheet, then toss with olive oil mixture.
- Roast until tender, tossing once halfway through.
How to Store Roasted Sweet Potatoes
These savory roasted sweet potatoes keep well in the fridge if stored in an airtight container. To reheat these garlic sweet potatoes, I recommend warming them in a pan with a drizzle of olive oil.
They won’t be as crispy as they were when first taken from the oven, but reheating them in a skillet should prevent them from being too mushy.
They are also tasty at room temp and I have even eaten them cold straight from the fridge as a pre-run snack. Plus, I love that sweet potatoes are one of those upgraded carbohydrates with a lower glycemic index than regular potatoes making them an excellent pre run snack. I actually grabbed a few and stuffed in my pocket to take with me on my long run Friday this past week. These and my favorite electrolyte drink definitley powered me through my longest run in over a year.
Pictured above is Shaklee’s newest energy drink. I am super pumped to try it! I hope you will consider trying it too and don’t forget to tag me if you make these easy delicious roasted sweet potatoes!
These are ready in under an hour! Double the recipe because everyone will want seconds!
GARLIC ROASTED SWEET POTATOES
INGREDIENTS:
- 2 1/2 lbs sweet potatoes , peeled if desired and diced into 1-inch cubes (about 3 medium)
- 3 Tbsp olive oil , plus more for serving
- 3 – 4 cloves garlic , minced (or a heaping teaspoon garlic powder)
- 1 1/2 Tbsp chopped fresh thyme leaves (optional)
- Salt and freshly ground black pepper
DIRECTIONS:
- Preheat oven to 400 degrees F.
- In a small mixing bowl, stir together olive oil, garlic, and thyme. Place potatoes in a mound on baking sheet, pour mixture over potatoes and season with salt and pepper to taste and toss to evenly coat. Spread into an even layer.
- Roast in preheated oven until tender, tossing once halfway through, about 30 minutes total (you can broil during last 1 – 2 minutes near broiler for more golden brown potatoes).
- Remove from oven, drizzle and toss with more olive oil if desired or a little melted ghee.
Notes
- Make sure the sweet potatoes are distributed evenly on the baking sheet. If you overcrowd the sheet, the potatoes will steam instead of roast.
- For more golden brown potatoes, broil them for the last 1 to 2 minutes in the oven.
Do you use any natural energy drinks?
Have you tried Shaklee?
I highly recommend
What is your favorite way to prepare sweet potatoes?
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