A Tasty Vegetable Dish Your Kids Will Enjoy

Ivan Solis

Even if you don’t consider yourself a chef, chances are, you can make this side dish with ease. With a fast and simple prep, these gluten-free sweet potatoes are so delicious, the entire family will be asking for seconds, and thirds, maybe even fourths. Thanks to our killer combo of cinnamon and nutritional yeast, these little fritters have an unforgettable sweet-yet-savory kick. Since the oven does most of the work, we promise that while these sweet potatoes will make your mouth water, they’ll keep your time in the kitchen stress-free.

Sweet potatoes are rich in fiber, full of nutrients, and contain a variety of vitamins and minerals, including iron, calcium, selenium, and vitamins B and C. The vegetable is also high in beta-carotene, an antioxidant which promotes healthy skin and eyes.

Whether you’re serving it as a side or enjoying it as a main dish, these sweet potatoes are bound to become a staple in your kitchen (as they have in ours).

Poosh your palate with our tasty roasted veggie recipe below.

Ivan Solis

Roasted Sweet Potatoes

Recipe Type:Vegetable

Dietary Info:Gluten-Free

Serving Size:5-7 servings

Prep Time:10 min.

Cook Time:45 min.

Total Time:55 min.

Ingredients:

5-6 organic sweet potatoes scrubbed clean with skin on
2 tablespoons extra virgin olive oil
1-2 teaspoons cinnamon
1-2 teaspoons garlic salt
1 tablespoon nutritional yeast

Instructions:

1. Preheat oven to 375° F.
2. Line a large baking sheet with parchment paper.
3. After cleaning the sweet potatoes, dry them off and cut them in half, then in quarters, then into small triangles.
4. Spread chopped potatoes evenly on baking sheet.
5. Drizzle oil over potatoes.
6. Sprinkle garlic salt and cinnamon.
7. Add nutritional yeast.
8. Toss with hands until evenly coated.
9. Place in oven and flip over after 25 minutes.
10. Raise oven temperature to 400° at the 35-minute mark.
11. Bake for another 10-15 minutes or until lightly browned and crispy, flipping halfway through if necessary.

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