Roasted Sweet Potatoes with butter and sea salt are my new favorite thing for dinner. Sweet potatoes with olive oil and sea salt are a close second but butter wins out every time for me. Now these are really good, but truth be told, they are also my favorite because they are so quick and easy to make.
I can have dinner on the table in thirty minutes including kitchen cleanup. As soon as I get the sweet potatoes in the oven, I make a simple green salad. That still leaves me 10-15 minutes to get the kitchen back in order. I love that kind of time frame.
After washing the sweet potatoes, cut them in half width-wise. This makes them easier to cut lengthwise, sweet potatoes are harder to cut than normal potatoes.
Place face down on a parchment lined baking sheet.
Roast until tender and caramelized. See, super easy, hardly even a recipe.
Serve with your choice of toppings.
- 4 pounds sweet potatoes
- Preheat the oven to 425F. Line a baking sheet with parchment paper. Wash the sweet potatoes. Cut in half, then split lengthwise in half again. Place face down on the parchment. Bake for 30 minutes until tender. Serve immediately with sea salt and butter or olive oil.
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