It’s really hard to believe that I went for so many years without ever tasting a single sweet potato. My mother didn’t like them, and by extension neither did I. As far as I can remember, I think I had my first one at about age 19 in the fry form (cause seriously, anything in the fry form has to be good, right?).
Since then, I have discovered that I adore the naturally sweet and moist flesh. It’s just so good. And sure, the traditional casserole is delicious, but it’s the sweet potatoes themselves, seasoned and roasted, that I really love. And as luck would have it, Shawn and our kids do too.
I’m fortunate to have a very adventurous eater in Will, who’s now nearly four and a half. He’ll try absolutely anything, and has even been the catalyst for me trying a few new things (anchovies? those were Will’s idea). Paige tends to be less adventurous on her own, but she adores her big brother and will eat anything he does.
What’s great about this recipe is that it’s really quick and easy to make. Prep takes just minutes and it’s out of the oven in about a half hour. It doesn’t get much better than that.
Do you have kids? What kind of eaters are they (adventurous, cautious, etc)? Share in the comments!
- 1 very large sweet potato or two smaller ones, , peeled
- 2 tbsp olive oil
- 3/4 tsp cinnamon
- 3/4 tsp paprika
- 1/2 tsp kosher salt
- Preheat the oven to 400 degrees. Line a heavy, rimmed baking sheet with aluminum foil. Spray it with cooking oil spray and set aside.
- Cut the sweet potato into 1/2-3/4 inch cubes and place into a large boil. In a smaller bowl, whisk together the olive oil, cinnamon, paprika and salt. Pour over the sweet potatoes and stir to coat. Pour the potatoes onto the prepared baking sheet.
- Place the baking sheet in the oven and cook for 30-40 minutes, stirring/turning once or twice.
- Serve hot from the oven, with a sprinkle of sea salt (if desired).