Three New Ways To Enjoy Your Roasted Sweet Potatoes

This month we are focusing on giving all kinds of money saving and budgeting advice here at HipLatina, which gave me the idea for this post

January 17, 2017 - 11:20

This month we are focusing on giving all kinds of money saving and budgeting advice here at HipLatina, which gave me the idea for this post. I thought, what’s cheaper than a sweet potato? This sweet tuber is delicious, filling, almost always in season, and gives you plenty of nutrition for your buck. The only problem I find with this veggie is that people can get bored of it easily. And that’s where these three recipes come in.

When I quit sugar, roasted sweet potatoes became one of my favorite sweet treats. I very soon realized that when fully roasted (mushy on the inside and caramelized on the outside), they completely curbed my cravings for something sweet. Roasted sweet potatoes became a staple in my kitchen, and I soon started experimenting more with them. As I was trying to replace dessert with them, my first attempts were all sweet: for example, adding a dollop of coconut yogurt sprinkled with cinnamon, or a few squares of chocolate to melt on top. Heavenly!

When I stopped eating gluten about a year ago, I quickly started replacing bread and other floury things with sweet potatoes too. Avocado on toast was the first staple I needed to replace, so I went to work experimenting with sweet potatoes to find the right treatment of them.

If you are creative, there’s no limit to how many recipes you can make using this humble crop. And don’t hesitate to interchange it with a large baked potato, yams, or even boiled yucca if you’re feeling adventurous.

To make a roasted sweet potato, simply preheat the oven to 400F, cut your sweet potato in half, and cover the whole surface (both in and out) in oil (I usually use olive or coconut). Then roast it for thirty minutes to over an hour, depending on the strength of your oven (yes, it varies that much from oven to oven). Whatever you do, don’t take it out until you can easily pierce it with a knife or fork and feel it mushy on the inside. Click on titles below for full recipes.