Look, as much as I love the satisfaction of eating a good meal, I absolutely loath cooking.
Sorry, I just do. There’s a lot of factors involved with my distaste—time, effort, mess; followed by the time and effort of cleaning on top of cooking. The ratio of time and effort to actual eating is too unbalanced for my liking.
Because of how I feel about cooking, I try to make it as enjoyable as possible for myself. Namely, I find quick, easy, simple, and tasty dishes that I can bust out on my own terms. Enter: roasted sweet potatoes. They tick literally all of my boxes, and are healthy as well as delicious.
I want to share and hopefully inspire a stress-free cooking-session for everyone, regardless of their feelings toward the kitchen.
Roasted Sweet Potatoes
- 1 sweet potato
- 2 tbsp coconut oil
- 1/2 tsp salt
- 1/2 tsp parsley
- cinnamon (to taste)
- Prep your sweet potato: peel, then cut into small chunks. Smaller 1/4 inch pieces will cook fastest.
- Heat a skillet over medium heat. Once warm, add the coconut oil and melt.
- Add the sweet potatoes and stir/toss them to get coated in the coconut oil. Then sprinkle the sweet potatoes with the salt, parsley, and cinnamon. Stir or toss them to coat evenly.
- Cook for 15-20 minutes on medium heat, stirring occasionally. It might help to cover the pan after a few minutes (about 5 minutes or so), then resume cooking without the lid.
- In the last 2 or so minutes, re-season lightly. Potatoes should be slightly blackened and crispy when finished. Serve and enjoy!
Even for me, that wasn’t too bad. Not bad at all.
Note: this recipe has been inspired by a ton of frantic Googling for “the best way to cook sweet potatoes,” my husband’s advice, several seasoning mishaps, and a hodgepodge of many delightful articles. However, there’s one that I always seem to refer back to: Skillet Sweet Potatoes by Kendra Benson on Our Paleo Life. The similarities are glaring. Inspiration credit should go to her!
Try it out
If you give these sweet potatoes a shot, you won’t regret it! Please let me know how they turned out, and if you made any modifications or twists to make them a little more your own.
I like to make a large batch (4 potatoes) with olive oil and brown sugar and store in the fridge. I just pop them in the microwave throughout the week as either a snack or a side to go with dinner. So good!
Sunshine with Savannah says
I love that, thank you for sharing!