These Healthy Oven Roasted Sweet Potatoes are full of flavor and they’re on the table in under an hour. They’re loaded with fiber, healthy fats and complex carbohydrates to fuel your body without gluten, dairy, soy or sugar!
Hello roasted sweet potatoes of my dreams. I posted a quick snapshot of these sweet potatoes a few weeks ago on Instagram and they are by far the most popular food photo so far. Not only do they look insanely delicious, they’re easy and full of flavor.
These roasted sweet potatoes are easy to make. No need to worry if you don’t call yourself a ‘cook’. Anyone can make these.
I repeat. Anyone.
Let me show you how it’s done.
(Listen below for the AUDIO step-by-step instructions)
All you need to do is start with 2-4 large sweet potatoes. Scrub them well, rub them with olive oil (that’s the trick to tender potatoes!), poke holes in each potato with a fork and toss them in the oven to roast.
Then, pull them out of the oven, slice them lengthwise and stuff them with a handful of really, really flavorful veggies, an out-of-this-world sauce, sesame seeds and fresh dill.
Voila, there is a meal for you that takes very little prep time on your behalf. I really think you’re going to love these.
SHOP the STORY
What else should you know about these roasted sweet potatoes before you make them?
There’s no gluten, dairy, soy, eggs or sugar to be found. As always, I’ve tossed those foods and all inflammatory ingredients out the window to bring you an anti-inflammatory stuffed sweet potato that will please children and yes, even husbands all over the world.
These roasted sweet potatoes are on my Top 10 Best Recipes so far. And that’s saying a lot, seeing that I’ve posted a new recipe every week for the last 9 years.
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If you make this recipe, rate it below and post a picture of it on social media (tag @AmieValpone). I’d love to hear from you; you can follow me and chat with me directly on Facebook // Pinterest // Instagram // Twitter or book a private session with me.
OPTION to ADD Organic Animal Protein
Because all of our bodies are very different, some of you have requested recipe alternatives that have animal protein options.
For this recipe, you can easily add pulled chicken to this recipe. Poach a chicken breast in vegetable broth or water with sea salt and cook covered over medium heat for 20-25 minutes or until the chicken is no longer pink inside. Then, use a fork to pull and shred the chicken. You can add the shredded chicken on top of the sweet potatoes.
You can also poach an organic egg and add the egg on top of each sweet potato, if desired.
These Healthy Oven Roasted Sweet Potatoes are full of flavor and they're on the table in under an hour. They're loaded with fiber, healthy fats and complex carbohydrates to fuel your body without gluten, dairy, soy or sugar!
- 2 large sweet potatoes
- 1 tsp. extra-virgin olive oil extra virgin
- 1/2 whole large ripe avocado diced
- 1/2 large navel orange juiced
- 1/2 cup frozen peach halves defrosted (I used the Whole Foods Market brand)
- 4 large fresh basil leaves
- 2 Tbsp. red onion diced
- 3 Tbsp. water
- sea salt to taste
- pepper to taste
Roasted Sweet Potatoes
Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet with parchment paper and set aside.
Poke holes in the sweet potatoes and rub them with olive oil. Place the potatoes on the prepared baking sheet and roast for 40-50 minutes or until the sweet potatoes are very tender. Make the sauce (below).
Remove from the oven, slice each sweet potato lengthwise 3/4 way through the sweet potato using a sharp knife. Let the sweet potatoes sit for 5 minutes to cool. Then, massage the kale and olive oil until the kale is tender and add remaining toppings of choice. Drizzle with the sauce (below). Serve warm.
Combine all sauce ingredients in a mini food processor and puree until creamy.