These yummy bits of goodness are arguably the most versatile thing I make. And because of that versatility, I make them ALL THE TIME! They are fantastic as a side dish and can stand proudly alone or they can form the base for my delicious Breakfast Bowl or if you are trying to avoid gluten, they can sub for bread in a hamburger bowl. Additionally, because the spice mixture is so delicious, you can put it on everything from other veges to meat and poultry. Try this one tonight but make extras because you can treat yourself tomorrow with a Breakfast Bowl!
Spice mixture:
- 1 Tablespoon garlic powder
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 1 teaspoon salt
Preheat oven to 400 degrees. Slice your sweet potato in uniform round pieces (nothing magical about round but the uniform thickness matters so they all cook at the same time). Put them in a bowl and toss liberally with avocado or olive oil to coat. Sprinkle with spice mixture, tossing to make sure it gets all over every piece. Place them on a cooking sheet lined with parchment paper (mainly for easy clean-up) and bake for 20-30 minutes until fork tender. Enjoy hot!
One note: Do not skimp on the oil. It not only allows the spice mixture to adhere to the sweet potatoes but also helps make sure they get tender. To make sure they are not too oily, remove from the bowl with a slotted spoon before placing them on the baking sheet.