Roasted Sweet Potato Bites

I know I’m not the only one who has had years of candied yam casseroles included in their holiday meals.

I love sweet potatoes, but really don’t want them drowning in brown sugar and melted marshmallows, so I began looking for a healthier alternative method of preparing them. I found some interesting ideas and ultimately adapted a few of the more complicated recipes into this simple, 4 ingredient winner.

Please enjoy these Roasted Sweet Potato Bites

*Note: Even though there is a difference between sweet potatoes and yams, from here on out, I will be using the terms interchangeably.

2 to 3 garnet sweet potatoes, unpeeled and scrubbed

2 Tbsp. olive oil

1 tsp. Chipotle powder

3/4 tsp. Smoked paprika

Mixing bowl

Roasting pan - I use an old cookie sheet covered in foil

Pre-heat your oven to 425 degrees.

Cut the sweet potatoes into 1” pieces.

The smaller the pieces, the faster the roasting time.

Place your cut pieces into the mixing bowl.

Add olive oil and the spices and mix to coat evenly.

Spread the coated pieces into a single layer on the roasting pan.

Place in the oven and roast for about 40 minutes, stirring halfway through to ensure even roasting.

If you have a convection feature on your oven, try using it for this. You will be surprised at how evenly everything browns.

Start checking about 30 minutes into your roasting process just to make sure your don't get them overdone.

I roast my yams until they are quite dark (burnt!) because it makes a nice crunchy crust. There is a fine line between dark and burnt, so you may want to err on the side of caution for a while.

That’s it. So easy, so tasty. Eat them with a meal, eat them as a snack, eat them hot, eat them cold, eat them with your fingers…..well, you get the picture. Just eat them!