Roasted Sweet Potatoes

With a portable stove, I can’t cook dishes that require long cooking time. Not only that, my ceiling is made of cardboard material, so the steam from cooking can damage it, so roasting veggies in my little toaster oven has become my best friend and my favorite way to cook veggies. And it’s actually easier, simpler, tastier, with easy clean up. Woohoo!

I love sweet potatoes!
They are naturally delicious and sweet and you can even eat them raw (without the skin) and they are a diverse and nutritional power house.
It can be cooked in many ways and it’s full of beta carotene, B vitamins, potassium, fiber, and phosphorous. It’s also incredibly sweet with low calories, ideal for losing weight.
Sweet potatoes can be eaten raw as a crunchy snack or roast them whole to make an easy, delicious, low cal snack. It can easily become mashed sweet potatoes or be baked as fries or chips. I often roast a whole bunch of them in the toaster oven and carry them around to munch on.

Roasted Whole Sweet Potatoes:

Wash and scrub 4-5 sweet potatoes thoroughly. Place them in a middle rack of a toaster oven or a regular oven at 350 degrees for about 40-45 minutes. You can turn them over half way. That’s it. Peel and enjoy them hot or at room temperature. You can carry these around in case you have a snack attack or have them in place of bread, rice or pasta.

Sweet Potato Fries:


4 medium regular or organic sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons extra virgin olive oil (preferably organic)
4 large garlic cloves, minced
1/2 teaspoon sea or kosher salt


Preheat oven to 450°F.
In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on a baking sheet. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature.

Sprinkle dry herbs of your choice like thyme, rosemary, etc.