Vegetables are not the most loved part of a meal in our household. Eating them more because we ‘should’ rather than because we actually like them, they’ve often taken the back burner when planning what to have for dinner. More often than not, instead of having a veggie as a side, I find myself sneaking them into a soup, casserole, or whatever else I am making just to get a serving of greens into our day.
Until just a few years ago, I always had it set in my mind that I didn’t like sweet potatoes. Maybe it was the color or just the thought of a potato being sweet, but even though I had never actually tried them I refused to taste them. They were ‘gross’ in my mind, and that was that. I think the first time I actually did try them, it was a mashed sweet potato casserole at Thanksgiving time. You know, the kind with brown sugar and marshmallows smothered on top. I fought my husband the whole way trying that first bite. They weren’t at all healthy, but I was quite shocked when I actually liked it! From there, I tried sweet potato fries. Again, not exactly healthy, but…an improvement from the Thanksgiving variation.
When I came across a recipe for baked sweet potatoes, I thought that it definitely had possibilities. The ingredients were minimal and sounded decently healthy. While some would argue that potatoes are not technically a veggie, to me they at least beat macaroni and cheese or mashed potatoes on the nutrition scale, so I decided to give the recipe a try. They looked good, the recipe seemed simple, and if it turned out to be a disaster, there really wasn’t much to lose. Best of all, we would actually have them with dinner instead of baked into dinner.
I have to say, I was pleased with the outcome and hubby even said that they were ‘alright’ followed by I could ‘make them anytime.” I consider this to be a win. With just the perfect amount of sweet and savory, these perfect addition to go with a meal, and they are so easy and quick to prepare. The longest part is actually waiting for them to come out of the oven!
I didn’t alter this recipe any like I usually do (haha). It really doesn’t need any tweaking. The only thing that I did differently was that I placed the cubed potatoes in a mixing bowl, put all of the ingredients on top of them and mixed it with a spoon before spreading them on the baking sheet.
- 2 sweet potatoes (cubed)
- 2 tsp. minced garlic
- 1 TB. olive oil
- 2 TB butter (melted)
- 4 TB grated Parmesan Cheese
- 1/2 tsp. garlic salt
- 1/2 tsp. Italian seasoning
- dried parsley (optional)
- Preheat oven to 400° F.
- Cube sweet potatoes into 1-inch cubes
- Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a large ziplock bag and mix well
- Add potatoes and shake until well coated
- Place aluminum foil on a cookie sheet and lightly spray
- Place coated sweet potatoes onto a cookie sheet and spread evenly
- Bake for 18-22 minutes
- Serve warm and sprinkle with dried parsley if desired