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As sad as I am to say goodbye to summer soon, autumn has it's upsides. Fall foods are definitely delicious! Plus, the cooler weather makes it easier to use the oven without heating up the house or putting the air-conditioning into overdrive. One fall food I love? Sweet potatoes are in season August through November! Sweet potatoes are a super versatile food and a great source of Vitamin A. They can be served in sweet or savory dishes. The sweet potatoes I’m going to share with you today can be eaten on their own, mixed with raw spinach in a salad, served with chili, added to tacos or a burrito...the list goes on. Since I'm not one for measuring, here is your ingredient list. I tend not to use a lot of oil or salt, but this can easily be cooked to your own taste. My staple ingredients are marked with a *.
The first few things you need to do are: -Preheat the oven to 400 degrees Fahrenheit -Wash and peel the sweet potatoes. (Mine are unexpected shapes because I got them from Misfits Market. They remind me of a planet, a moon, and a star.)
Next, cut the sweet potatoes into bite-sized cubes  Then, put your sweet potato cubes in a big bowl. Add the olive oil, salt, white pepper, onion powder, garlic powder, and smoked paprika. Mix everything together with a wooden spoon until it looks like the smoked paprika is evenly coating all your sweet potato cubes. I suggest judging by the smoked paprika because it’s easier to see on the sweet potatoes than the other spices.
Once everything is mixed, line your cookie sheet with parchment paper. Spread out the sweet potato cubes on the parchment paper.  Bake for about 30 minutes. Check the doneness periodically. (I usually do this by eating a cube or two. When I like how they taste, they are done!) The sweet potatoes will brown a little if you cook them for longer.  Enjoy!
How did you serve your sweet potatoes? Let me know! They pair well with so many dishes.
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