Recipes go in & out of style. One week I want Mexican flavors, the next week I want to spiralize all my veggies, the week after that I may be really into rosemary on everything, but week after week, there's one side that always makes its way onto my menu. It's plain ol' roasted sweet potatoes.
They're simple. They're sweet. They're delicious. When we're talking RP Strength, they also pack a lot of bang for their carbohydrate buck. Sweet potatoes are filling & voluminous compared to their whole wheat or rice carb counterparts. Aaaaaaand they're on a whole other level when you top them with peanut butter :D
It helps that I've got an in with a stud of a sweet potato farmer ;)
Plain Ol' Sweets
What You Need:
Olive Oil Spray
Kosher Sea Salt
What You Do:
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper. Wash & dry your sweet potatoes. Thick slice & chop your potatoes so that you get nice large cubes. Place your cubes in a single layer on your baking sheet, hit with a spray of olive oil & top generously with sea salt. Pop them in the oven and let roast, flipping occasionally, until golden & beginning to caramelize.
Remove from the oven, let cool, & then transfer to an airtight container. Keep refrigerated up to 5 days (it they last that long).
100g Sweet Potatoes = 20g Carbohydrate