Oil Free Baked Sweet Potatoes

Sweet potatoes are a staple in our house. Once a week I buy a big bag of organic sweet potatoes from Trader Joe’s, clean, chop the ends, slice and bake and et voila we have a ready to go ingredient for school lunches, office salads, taco bowls, sushiritto rolls, a quick snack and even dog treats!! Yup, when I slice them I keep them packed tightly to one another, lay on a pan covered in parchment paper and then bake in the oven for about 40-45 minutes on 350°F / 175°C without any salt or oil so they’re ready to be used in any way, for any one. Cooking on a slightly lower temperature brings out their innate sweetness and keeping them packed tightly prevents unnecessary drying out. Once cooked, allow to cool and store in an airtight container in the fridge for up to 5 days (though they rarely last longer than 3). Wish you could see that in video form? Your wish is my command!

Oil & Salt Free Oven Roasted Sweet Potatoes with Emma Malina of Basking in Goodness

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Don’t be afraid of carbs, sweet potatoes are so damn good for you and your gut and they’re especially good for plant-based or vegan folk as they help our bodies production of B12. Loaded with lycopene, carotenoids and amino acids, these puppies literally pull toxins and radiation out of our bodies!! They’re good for hair growth, rebalancing sleep hormones and did I mention they’re f*ing delicious!!! Win win!! Our sweet pooch, Otis, loves them too!!

OK - in case you need that recipe again:

  • Buy a bunch of Sweet Potatoes

  • Preheat oven to 350°F / 175°C

  • Wash Sweet Potatoes and chop off ends

  • Chop in half lengthways (do it in two sections if they’re long: protect those fingers!!) and then slice into 1/4-1/2 inch half moons. You can also cut these lengthwise so they’re more like fries. I often do a mixture of the two cuts.

  • Keep tightly packed (see image above) and lay on a parchment paper covered baking sheet (parchment paper is key when not using oil, unless you enjoy scrubbing off hardened potato remnants from pans…)

  • Bake/Roast for 40-45 minutes.

  • Eat immediately or save in an airtight container (once cooled) for up to 5 days and add to literally every meal.

Ways to enjoy:

  • Pop them directly into your dogs mouth. Sweet potatoes are great for doggies with upset tummies. As with anything, moderation.

  • Throw into a bowl when you’re running out the door and totally forgot to eat lunch. Sweet Potatoes are total energy powerhouses and because they are fiber filled, will keep you feeling full and satiated for a lot longer than pretzels, chips, popcorn or any other “empty carb”.

  • As you know, I’m a big fan of food prep and having sweet potatoes on hand as a pre-made ingredient can be a game changer to just about any meal. Grab a jar of Thai curry simmer sauce (I love Yai’s Thai Green Coconut Curry), thinly slice up a zucchini, add some pre-made rice or quinoa, throw in some sweet potatoes, heat up for 4-5 minutes and you’ve got a healthy, warming and thoroughly satisfying dinner on the table in under 10 minutes.

  • My kid loves when I fill an entire section of her PlanetBox with these!

  • Taco Bowls, Bush Bowls, Salads, Stews, Soups, Endless possibilities. If you do lengthways cuts, these are so delicious in sushiritto rolls too.

sushiritto rolls with Stella.jpg