A New Way to Eat Roasted Sweet Potatoes from Korina Moss

KORINA MOSS: I love sweet potatoes--baked, casserole, roasted, you name it. But dinner usually consists of me throwing something together in ten minutes. That's okay for a microwaved sweet potato but not conducive for bringing out the most flavor. It was only when I saw a breakfast bowl on a menu a few months ago that I realized I hadn't been stretching the bounds of my breakfasts the way I should be. Now, I roast a sweet potato when I have the time and use it for three days' worth of hearty breakfasts. 

INGREDIENTS FOR ROASTING SWEET POTATO:

Sweet potato

olive oil

garlic 

chili powder - This is really good for sweet potato fries too!

salt (not shown)

parchment paper (optional, not shown)

DIRECTIONS:

Preheat oven to 425°

Wash sweet potato and pat dry.

With skin on, cut it in cubes of fairly even sizes. 

Put in a bowl and drizzle 1 TBL (more or less depending on your preference) olive oil on them. Using your hands, gently toss sweet potatoes so olive oil is distributed. Some people drizzle the olive oil on the potatoes after putting them on the tray, but I find the oil is more evenly distributed this way. 

Sprinkle on chili powder, garlic, and salt. Toss again. You may need to sprinkle more on the pieces that didn't get any. 

Lay a piece of parchment paper on baking sheet. It's okay if you don't use parchment paper, but it makes clean up a lot easier and none of the potatoes stick. 

Bake in a preheated 425° oven for about 25 minutes. They should be browned and soft enough to eat but not mushy. 

If you want to use them to make a breakfast bowl, here are some INGREDIENT suggestions:

Egg(s) - make them the way you prefer. I like poached.

Vegetables - I always have frozen broccoli, corn, and edamame on hand, so I use them. They're crunchy  and their flavors go well with the smooth sweet potatoes. 

Kale - I like to add some uncooked kale (or a mix from a salad bag) for a little extra texture. I might put just a titch of olive oil on it. 

Avocado - I didn't have any this time, but I do love it. 

DIRECTIONS:

Cook your eggs the way you like them. 

Thaw frozen vegetables (or use fresh), then heat them in a tsp of olive oil in a stovetop pan. Add garlic and salt. Add some of the sweet potatoes if you've pre-roasted them. You're just doing it for a few minutes -- long enough to heat everything. For 1 serving, you don't need the entire sweet potato. 

Put a little kale mix in a bowl with a smidge of olive oil. Toss. 

Add cooked veggies and roasted sweet potatoes. Top with eggs. 

Add salt and pepper if desired. To go salt-free, I like Mrs. Dash Everything But the Salt.

Enjoy! 

Put the leftover roasted sweet potatoes in a tupperware. They keep well for about 5 days. Once you've got them roasted, this is an easy and tasty meal, filling enough for any time of the day. 

Chopped so you can see ingredients

Readers: How do you like your sweet potatoes? Have you ever had a breakfast bowl? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in the Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead, and the Agatha Award finalist for Best Contemporary Novel for Case of the Bleus and Fondue or Die. Listed as one of USA Today’s Best Cozy Mystery series, her books have also been featured in PARADE Magazine, Woman’s World, and Writer’s Digest. For more information or to subscribe to her free monthly Team Cheese newsletter, go to korinamossauthor.com

Cheese Shop Mystery #6 is now available. Buy here.

Korina is also a freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information and client testimonials on her website and contact her at korinamossauthor@gmail.com.