Sweet potato rounds are by far my favorite way to fix sweet potatoes. When I was growing up, sweet potatoes were never one of my favorites. As I got older, I began to discover I enjoyed sweet potatoes in stews and certain recipes, but I just didn’t like baked sweet potatoes served in the traditional way with butter and brown sugar. However, I discovered that I especially loved roasted sweet potatoes! Enter: Roasted Sweet Potato Rounds. Super easy and quick and a delicious way to enjoy sweet potatoes.
Sweet Potato Rounds = Definition of Simple Cooking
Scrub your sweet potatoes, leave the peeling on (yep, this cuts out a step AND gives you some extra nutrients like fiber and potassium), and slice into rounds. For some reason slicing into rounds just seems so much easier than say dicing or cutting into rectangle pieces. It makes all of the difference in a weeknight dinner. Oh, who am I kidding? I love to keep plenty of weekend dinners simples, too. 😉
If you are looking for great recipes to meal prep this is one of them. Sometimes I will make a big batch of these on Sunday (or I’ll finally get around to it on Tuesday –as in the case of this week) along with a protein option such as turkey meatballs. We will then use them (usually on top of a salad) for our lunches throughout the week. Just throw them in your glass storage containers and you have one healthy carb ready to go for your week!
So, how can you use these sweet potato rounds?
- A side dish with dinner
- Add them on top of your salad <—–THIS is my favorite.
- Toss them with other veggies to roast and enjoy a mix of veggies
What’s your favorite way to eat sweet potatoes? I would love to hear your ideas! And don’t think roasting stops at sweet potatoes! You can roast literally all kinds of vegetables. In fact, it’ my favorite way to eat most veggies…not just sweet potatoes! Enjoy! 😋
Roasted Sweet Potato Rounds
- 3 Medium Sweet Potatoes
- olive oil
Scrub sweet potatoes and slice into approx 1/4 inch slices.
Lay out on a baking pan and toss in a small amount of olive oil. Sprinkle with salt and pepper.
Bake for 15-20 minutes at 400° F.