~Jackie~
Out of all the recipes that I have made, I can confidently say that this one is in my top five and is my favorite quick and easy side dish for almost any meal. There’s nothing more bland than a plain old potato, but add some spices and roast for 20 minutes you have transformed your potato into a crispy, spicy, and delicious side to go with any meal.
Over the past few years sweet potatoes have been named a “superfood” so I am happy fitting them into my meal plans during the week. Sweet potatoes are a great source of beta-carotene, which is converted to vitamin A in the body and is beneficial to your eyes and skin. To make this simple recipe I cut the sweet potato in large 1/2 inch slices then cube each one and put on a baking dish lined with aluminum foil (easy clean up!). Leave the skins on for extra texture and nutritional benefits (fiber & potassium). I then drizzle with extra virgin olive oil and sprinkle on seasonings (fresh or dried). Then roast for 20-30 minutes, depending on the size of the tots.
So next time you are craving a salty satisfying snack, skip the drive-thru, and make these tots and extra for leftovers. I like to serve them with breakfast as a side to scrambled eggs, save leftovers for breakfast burritos, and cut them into long strips and make fries with a chicken dinner.
- 1 large sweet potato, cubed
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon rosemary
- 1 teaspoon chili powder
- 1 teaspoon paprika
- salt and fresh ground pepper
- Preheat oven to 400 degrees and line a baking sheet with aluminum foil.
- Cut sweet potato into large slices, then cut each slice into bite size cubes.
- Place sweet potatoes, oil, and spices on baking sheet and mix together with hands until all pieces are evenly coated.
- Bake for 15 minutes then flip potatoes and bake for another 10 minutes.
- Broil potatoes for last 1-2 minutes to brown tops.
- Remove from oven and serve immediately.
- My favorite way to serve these is hot out of the oven with some ketchup and bbq sauce.
