Sweet potatoes are transformed into a tender, savory side dish that can be served alongside almost anything! Try these roasted sweet potatoes with turkey breast or even eggs. You’ll only need three ingredients. 

I feel like there are five vegetable side dishes that everyone should be able to make, without using a recipe– carrots, green beans, asparagus, zucchini and sweet potatoes. These veggies are so versitile– they can be served with any kind of main entree you like, and you can even adjust the seasonings for whatever you’re using in your entree for the veggies. 

The real trick here is learning how long to roast certain veggies, and how big of pieces they should be to roast evenly. To make these sweet potatoes, I spent a little extra time dicing to make sure each piece was the right size. You don’t want some pieces roasting faster than others, as this could cause uneven cooking and you’ll end up with raw, crunchy potaotes. Yuck. 

The only seasonings I used on these is olive oil and seasoned salt. You could add garlic, onion, paprika, smoked paprika, parmesan, the options are endless! You could even go Italian with a dash of basil or oregano. It may seem strange to heat your oven up to 400 degrees in the middle of the summer (it was 105 here in Fort Worth yesterday), but I promise this will only take 20 minutes to roast. 

Sweet potatoes, per cup, have 4 grams of fiber (which will help you feel fuller after a meal) and 377% of your daily Vitamin A needs (which is important for vision and immune health!) 

I made a giant batch of these this week to go with crock-pot pulled turkey breast for our lunches. I love the taste of roasted sweet potatoes– tastes very similar to French fries! 

Here are the instructions on how to make roasted sweet potatoes!