Supercharge Your Thanksgiving: Roasted Sweet Potatoes

At the top of the list for vegetables dishes come the sweet potatoes. It is packed with betacarotene, fiber and carbohydrates. It is easier to consume your daily vegetable intake when you have something sweet and hearty like sweet potatoes.

One of my favorite side dishes is with sweet potatoes. Actually, anything with sweet potatoes just wins my heart. By heart, I mean to say my stomach. It matters less to me if they are mashed, fried or just plain boiled. They are delicious nonetheless. Lets us get ready for this nice and simple dish. Guess where you can use it as well? Thanksgiving!! Pen and paper yet? 😉

Roasted Sweet Potatoes


  • 4 medium orange sweet potatoes, in cubes
  • 1 teaspoon salt smashed with garlic
  • 2-4 tablespoon olive oil
  • 1 – 1 1/2 medium onions, in cubes
  • Cayenne pepper
  • Black pepper
  • Rosemary
  • Marjoram


Preheat the oven at 190 C (370 F)

Place the washed potatoes and onions in a bowl. Add the olive oil, salt+garlic, cayenne pepper, black pepper, rosemary and marjoram into a small bowl. Mix it well until everything is incorporated.

Add the mixture to the bowl containing the potatoes and onions. To aid with the distribution of the seasoning, use your hand or a plastic spatula.

Once everything is mixed up, transfer it to a tray with aluminum oil and place it in the oven. When the sweet potatoes are tender, turn on the broil to toast them a little. Once you reached the toastiness level, turn off the oven and let the potatoes cool down a bit. Enjoy it.

Until next time, Hungry People.

Featured Photo: LSU Agricultural Center


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