Butter Roasted Sweet Potatoes
Oh, the roasted sweet potato. It has been the answer to what to serve with dinner for years of raising young children. I love that it is a mineral rich carbohydrate that isn’t grain based (not that we don’t eat our fair share of grains, but I like to mix it up!) and the kids love that it is crunchy and salty-sweet! Add to that the ease of preparation and the potential for leftovers and it has earned a weekly spot on our meal plan. I love cooking them in butter instead of olive oil, which adds another layer of flavor and deliciousness. The leftovers are so good for breakfast the next morning topped with some fried eggs or for lunch to bulk up whatever leftover meat you have in the fridge.
Ingredients:
however many sweet potatoes you want! we usually bake about 4 large ones at a time and these amounts work well
1/4 cup butter, melted
salt and pepper to taste
Directions:
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Cut the sweet potatoes into 1 inch cubes. In a large bowl, toss the cubes with melted butter. Put on the baking sheet and sprinkle with salt and pepper. Pop it in the oven for 20 minutes and take out to stir. Pop it back in for another 15 minutes until the cubes are toasty on the outside and soft inside. Enjoy!
