Baked Sweet Potato with Sage | Seed Oil Free Sides

This is one of those veggies I hated as a kid but love now, and sweet potatoes have become a staple in my house over the past few years.

From soups to sides, they always seem to hit the spot and are the perfect pair for red meat! A little bit of salt, pepper, and oil will do the trick every time, but I also love to add fresh sage for a hint of savory. Add your favorite seasonings and make it your own!

Ingredients:

• 2-3 large sweet potatoes

• Oil to drizzle over potatoes (I use olive oil, avocado oil, or beef tallow.)

• Roughly 12 fresh sage leaves (Optional)

• Salt pepper to taste

• Or mix it up and add your own seasoning!

Steps:

If you’re in a hurry, Pre-heat oven to 425

Bake for 30 minutes, flipping/shaking every 10 minutes so potatoes move around and cook evenly

If you have time, Pre-heat oven to 375

Slow roast for 40-50 minutes, flipping/shaking every 10 minutes so potatoes move around and cook evenly

1 - Cut your sweet potatoes into roughly the same size cubes, around 1/2 inch to an inch. (If using sage, chop and add to sweet potatoes in step 2.)

2 - Add sweet potatoes to a glass 9x13 pan or a backing sheet in an even layer, being sure not to overlap potatoes on top of each other

3 - Drizzle with oil of choice and sprinkle with salt and pepper

4 - Use your hands or a wooden spoon to toss in oil until sweet potatoes are equally covered

5 - Bake in the oven for time and temperature selected above