One of my meal secrets is cooking one main ingredient in big batches, and using that ingredient in different ways throughout the week. Roasted sweet potatoes are one of my favorite ingredients to make in a large batch and to use in a variety of recipes throughout the week. They are delicious, versatile, my kids actually like them and on top of it all, they’re healthy. Here’s how I use 1 food, 3 different ways.
First, to actually make the roasted sweet potatoes I simply dice the sweet potatoes in 1/2 inch chunks. It takes a few minutes, which is why I like to do a lot at once–ideally 2 sheet pans full or about 6-8 sweet potatoes. Once diced, put them all in a large bowl (it really does work better in a bowl, as opposed to trying to do this part directly on the pans) and drizzle in olive oil then sprinkle with salt and pepper to taste. If you really want to knock these out of the park, my 2 secret ingredients are Bacon olive oil and smoked paprika. You guys…. SO GOOD. So smokey and bacon-y and delicious. The bacon olive oil is a little pricey, so I usually will do about half regs EVOO and Bacon EVOO. Just put enough in until they’re nice and coated. Then add the smoked paprika, some salt and pepper. Again, no measuring, just until it feels right then stir until everything is well coated. Place the sweet potatoes out on a large baking sheet lined with parchment paper or foil. Bake at 450 degrees for about 20 minutes. Turn the sweet potatoes once, and then bake for another 10-15 minutes until well roasted and a little brown on the edges.
Snack // The first way I enjoy these is just plain as a snack all on their own. My kids love to snack on these as well. My oldest will pack these as part of her school lunch.
Quesadilla // My next favorite way to have these is to throw them in a quesadilla for a quick lunch. Just a little cheese and sweet potatoes. If I have chicken or anything else, great. But if not the sweet potatoes hold their own just fine. I always have this with my favorite salsa and bam! Such a good lunch.
Salad // Yep. Sweet potatoes have become the secret weapon of my salads and I can’t stop, won’t stop. I highly recommend this recipe from Our Best Bites, that introduced me to the idea of sweet potato is salad, but now I throw them in all kinds of salad all the time. Usually with some spinach, chicken if I have it, avocado, some almonds or pecans for a little added crunch topped with oil and vinegar. Trust me on this one. And then thank me later.
I hope you try these sweet potatoes soon and let me know what you think. Anyone else a fan of making a big batch of one ingredient and using it all week? If so, what’s your special ingredient? Also, I should mention that this post is in no way sponsored or in partnership with Our Best Bites. Just an old fashioned shout out from one blog to another, as I am a huge fan of their recipes and oils.
yum! I never would have thought to put sweet potatoes in quesadillas or salads.
Yum! I keep these on hand all the time, too, and a favorite is to heat them in ghee with taco seasonings, and then add eggs for yummy scrambled eggs. Also works to add Italian seasoning and eggs for a different flavored scrambled egg.