Today is not only the start of a new week but a new chapter… it is the first week I will be taking over as co host of Meatless Monday with Deborah from Confessions of a Mother Runner! I’m very excited about working with Deborah (I think we’ll make a great team), meet and work with other bloggers, and inspire more people! If you don’t know Deborah you need to check out her blog not only for recipes but for the many fitness related topics she posts about. Many of you regular Meatless Monday bloggers may already know me, and many of my regular readers know that I already regularly participate in Meatless Monday and link to it. So what will change? You will now see thumbnail images of many other delicious Meatless Monday creations from the other bloggers at the bottom of this post! If you are a blogger and don’t already participate in Meatless Monday, or maybe you do but you don’t link up this is a great time to join in! Feel free to join at anytime, and no you don’t need to do it every week. There are only a couple requirements which I will outline at the bottom of this post but basically just that you link back and your recipe is Meatless.
Join @Miss_Whisk and @deborahbrooks14 for a delicious #MeatlessMonday linkup! @MeatlessMonday Click To Tweet
This may come as a shock that I’m not coming out with fireworks and some big extravagant or crazy creation like I sometimes do but instead with something so simple you are shaking your head. There are many reasons for this, trust me I thought about it long and hard and debated. I have been craving and devouring Herb Roasted Sweet Potatoes for so long and even when were going through our remodel and I was missing my sweet potatoes I found them at the Whole Food Market Salad bar and oh I would fill up that brown to go container with that, beets, marinated artichokes, and a different salad every week. There are many things I would have thought that I couldn’t live without but this was something that shocked me a little. I love my sweet potatoes but really thought there would be other things I would miss more. It’s a new year and one my thoughts is simplify things. I’m not a batch cooker or a planner since I am an intuitive eater and usually don’t know what I want until it’s time to make it/eat. I can get inspired at anytime and want to have that freedom. However big bathes is something we do from time to time but we also like are variety and it got me thinking to some of the staples and how we put them in everything. For example in the winter we may make a vegan/vegetarian chili and then we will take that big batch and eat it 5 different ways over the course of the week. Or in the summer I might make a quinoa salad and switch it up putting it in a wrap one day, add another component to it the next, stuff it in a tomato, ect. I realized we do this a lot more than we think. These sweet potatoes are one of those things. I can eat them cold or hot, for breakfast, lunch, or dinner, in a salad, in a hash, as a side dish or the main component. Or as my husband likes to say I could eat them in a house, with a mouse, in a car, near or far…. Haha!
Case and point the salad I posted on Friday, my Genie In A Bowl Salad, is one of those things I like to add these sweet potatoes to so I will be updating that post today.
I made a big batch when I photographed them and for 3 days in a row my oldest came home and dug into them, and then again for dinner one night when she had to eat quick before soccer, and came home asking if she could have some. I can’t say I blame her since I ate probably 3 sweet potatoes the day I made them! Good thing Costco sells big bags of sweet potatoes, that’s all I have to say about that and that there could be worse things to eat, no guilt here! I did scale the recipe portions down so you aren’t making a whole big bag but feel free to adjust as needed as hopefully these potatoes become one of your favorites too!
Herb Roasted Sweet Potatoes
Makes 4-6 servings, as a side
2-2 1/2lbs sweet potatoes, peeled and cubed (approx 1″ chunks/wedges)
1-2 TBSP extra virgin olive oil
2 sprigs of fresh thyme*
6″ spring of fresh rosemary*
1/2 tsp sea salt or pink Himalayan salt
fresh ground pepper to taste
*I only use fresh herbs when I make these because I feel they make a big difference. These are great as is but I also add more sometimes when eating them or making dishes so add more to desired taste.
Preheat oven to 425F. Line a rimmed cookie sheet with foil and set aside. Desteam thyme pulling leaves off down the steam. Do the same with the rosemary but run a knife through the rosemary to chop up a little. Or if cooking with a little one they can use a kitchen sissors and cut the rosemary into little pieces off the steam. Cut potatoes into 1″ chunks and toss with extra virgin olive oil, salt, and half of the fresh herbs and spread evenly on foil lined baking sheet. Sprinkle with fresh ground pepper.
Now there are a couple ways to make these. If you want to make them quick or want softer potatoes and cover with foil and place in the oven for 15-20 minutes (check at 10 minutes if you cut even smaller cubes) until tender. If you want them a little crispy and brown, more traditionally roasted, remove foil and place them under the broiler for a couple of minutes. Even under the broiler slightly to brown this method will produce the brightest sweet potatoes.
If you want firmer potatoes that are brown and roasted, more like french fries, place in oven to roast for 20 minutes. Toss and place potatoes back in the oven for approximately 15 minutes (will depend on the size of your sweet potato chunks), or until JUST fork tender.
Remove potatoes from the oven and toss with remaining fresh herbs. Enjoy warm as a side dish, in your favorite salad or dinner bowl, or let cool and enjoy cold as is or in your favorite salad.Herb Roasted Sweet Potatoes are simply delicious and versatile! #MeatlessMonday #SweatPink #vegan #glutenfree Click To Tweet
Are you a sweet potato fan? What is your favorite way to enjoy them?
I’m also linking up with The Fit Foodie Mama for Meatless Monday to share the veggie love!
I love love love sweet potatoes! Going to make these tonight!
Annmarie recently posted…Meatless Monday: PlantFusion Protein On The Go!
How can anyone not love them? Enjoy!
Rebecca @ Strength and Sunshine
Who ever turned down roasted sweets? No one… no one ever!
Rebecca @ Strength and Sunshine recently posted…Beetroot Risotto
Deborah @ Confessions of a mother runner
Simple practical and yummy! That’s how I roll 🙂 So excited to have you aboard for Meatless Monday with your fabulous recipes
Deborah @ Confessions of a mother runner recently posted…Faux Pho-Vegetarian Noodle Soup
Trying to get back to the simple but we do have to have some fun. I’m excited too, cheers to the first of many Meatless Monday link-ups!
Sarah, these look wonderful! I added sweet potatoes to our salads for the week and can’t wait. I was boring, though, and only did salt and pepper 😉
Jess @hellotofit recently posted…5 Ingredient Garlic Naan Pizza
Thank you Jess! Sounds like you have a great week ahead! Sweet potatoes are always delicious, but you will have to give them a try with some rosemary and thyme next time! 😉
Mary Ellen @ VNutrition
Your pictures are always so pretty. I’m working on my photography skills this spring – it’s on my resolutions list. 🙂
Sometimes simple recipes are better. I’m actually craving roasted sweet potatoes now!
Thank you! They aren’t all pretty but I’m trying. Good luck, it hasn’t been easy for me because I don’t love photography like I use to and seem to get frustrated easily with it.
I love sweet potatoes and make them a few times a week so this will be a new addition. I got one of those veggie shredders for Christmas and have been spiraling sweet potatoes lately and frying them up. We never get sick of them here – all months of the year. Have a great day and thanks for sharing!
They are the best! One of my favorite sweet potato spiralized meals is using them as noodles for pad thai! There isn’t a season for them that’s for sure… I could eat them every day of the year!
I love the simplicity of this recipe 🙂 Thanks for linking up with us today!
Rachel recently posted…Meatless Monday: Quina Chili Loaded Nachos
Thank you Rachel!
Chrissa – Physical Kitchness
Sweet potatoes = life weakness! But not a bad weakness to have. These look bomb dot com!
YES, which is why I ate 3 in one day! Like I said there are worse thing I could be eating, or my oldest who is just as obsessed as I am! Thank you!
Susie @ SuzLyfe
I so wish I had a garden (or an apartment that didn’t kill things) so that I could have fresh herbs, all day, every day. There is just nothing like them! And you know you have me with the sweet potatoes!
Susie @ SuzLyfe recently posted…A Year of Establishing Priorities vs Setting Goals
My herbs don’t usually do too well inside but I always try to bring them in. This year I didn’t with the remodel but I bought a rosemary tree from Trader Joe’s that is just now starting to go downhill. Love fresh herbs though so thinking of making and herb wall! Have you tried a hanging garden outside or an indoor one? Nothin’ sweeter that some sweet tators! 😉
Savory Sweet Potato Porridge –
[…] you need a quick comfort meal. Leftover quinoa and roasted sweet potatoes, I love making it with my Herb Roasted Sweet Potatoes which we always seem to have in the fridge lately and when we run out we quickly fix that, make […]