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roasted sweet potatoes with the produce box

June 5, 2016 by Chrissie 1 Comment

Filed Under: all, recipes, side dishes, sunday supper Tagged With: recipe, Roasted Sweet Potatoes, The Produce Box

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Roasted sweet potatoes are one of our go-to weeknight side dishes; a total hands off, easy recipe, that’s healthy and pairs perfectly with practically any meal.

If you’re looking for another way to use roasted Brussels sprouts, check out this delicious sheet pan chicken with Brussels sprouts and sweet potatoes, which is one of Off the Eaten Path’s most popular recipes!

My new kick is roasted sweet potatoes.

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It all started a few months ago during our regular weekly visit to the Charlotte Regional Farmer’s Market. As we wandered our way through stalls of beets, carrots, spinach, meat and eggs, a small cardboard sign caught my attention, “Sweet Potato Uglies, $5 a bucket.” While I wasn’t sure what we we could do with pounds and pounds and pounds of sweet potatoes, I felt like this steal of a deal would feed us for a few weeks, so I happily passed over a crinkled Abraham Lincoln in exchange for a grocery bag full of not the prettiest (but still very tasty) sweet potatoes.

The next few weeks were spent not only eating a lot of sweet potatoes but also playing with a lot of different ways to cook and use sweet potatoes. We baked, we roasted, we mashed, we juiced, we pureed into soup. Over the course of those weeks, roasting turned into my go-to preparation: it was easy, hands off, quick (to prepare, not necessarily oven sitting time), and delicious (I really had a chance to reign in on the best spice blend, the secret is below!).

roasted sweet potatoes

While we had to take a break from sweet potatoes after getting through all those uglies (there’s only so many times you can eat sweet potatoes in different variations before you get sick of them), I rekindled our relationship with weekly deliveries from The Produce Box.

The Produce Box delivers fresh, local produce and specialty products like meats, cheese, bread and so much more (pasta! peanut butter! jam! snacks!) straight to your door. While I spending Saturday mornings meandering the farmers market, lately we’ve been out of town a lot or strapped for time (jury trial prep is the devil) so I really dig a service that essentially brings the farmers market to my door. All you have to do is sign up online, and they’ll shoot you an email with the menu for the week; which tells you which fruits and veggies will be in which boxes, and what specialty ingredients are available. You get to pick which box you want (we usually opt for the Harvest Box for $27, which includes popular, seasonal veggies and fruits), and can then customize your order with any add ons you’d like (seriously, you can save yourself a grocery store trip and add on some meat, eggs, pasta, and other things to create a menu for your week!). Then, they just deliver it straight to your door (you don’t even have to be home…just leave a cooler outside if it’s warm out).

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Mr. Kitty and I were really excited for our first box to arrive, chock full of treats like strawberries, tomatoes, lettuce, kale and, yes! Sweet potatoes! With just a little bit of chopping, some olive oil, cumin, garlic and cayenne, a few quick tosses and about 40 minutes in the oven, you’ll have a healthy, tasty side dish: perfect for pairing with summer grilling recipes (like steak, burgers, or brats) or to round out a quick weeknight meal!

roasted sweet potatoes the produce box

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roasted sweet potatoes

roasted sweet potatoes

Ingredients

  • sweet potatoes (we use 2 to 3 for 2 people)
  • cumin
  • garlic powder
  • cayenne pepper
  • olive oil
  • salt
  • pepper

Instructions

  • Preheat the oven to 425 degrees. Peel and cube the sweet potatoes. Toss into mixing bowl.
  • Add a few glugs of olive oil (about 2 tablespoons or a tad more) and toss to lightly coat.
  • Add your preferred spices (I like a blend of cumin, garlic and cayenne, but you can use one, some or all...paprika is also nice!). Use about half to one teaspoon of spices per potato (I usually just shake until there is a light, even coating on all of the potatoes.
  • Pour onto a nonstick baking sheet. Spread out in one layer so all can cook evenly!
  • Bake for 15-20 minutes. Flip potatoes. Bake 15-20 minutes more!
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    1. pumpkin waffles | off the eaten path says:
      October 4, 2018 at 6:52 pm

      […] Roasted Sweet Potatoes […]

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    chrissie off the eaten path blog
    Hi! I'm Chrissie: a pizza and sushi loving, craft beer and red wine drinking, restaurant exploring and traveling home cook who's been taking pictures of my food since 2013. To learn more about Off the Eaten Path, click here!

    Get in touch: offtheeatenpathclt@gmail.com

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    @leah_and_louise is hosting such a creative and de @leah_and_louise is hosting such a creative and delicious event benefiting the Charlotte community today. their pay what you can soup kitchen (with a suggested donation of $20) brought together 16 local chefs to make really freaking good soup with all proceeds benefiting @myhealcharlotte an organization "created to support dialogue and relationship building between urban youth and families, the police, other divisions of government, and community partners." They "strive to engage a diverse group of youth to create stronger neighborhoods and a better city." In the wake of the pandemic, Heal Charlotte is on a mission to provide a safer and healthier living environment for the communities they serve.

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it seems very appropriate to kick of this takeout series (whatever you want to call it!) with a classic: pizza! @iniziopizza is one of our favorite restaurants in charlotte and we order from them a lot (confession: we always get two pizzas because we are greedy and don't want to share with each other). while I'm always and forever on team pistachio pesto pizza, we tried their two new seasonal pies this week: the Pizza Di Pera (with cider poached pears, toasted walnuts, fior di latte, buffalo mozzarella, topped with a gorgonzola cream) and Porchetta Pizza (slow roasted Italian porchetta made in house, broccoli rabe, lemon zest, pecorino, fior di latte, buffalo mozzarella, topped with a salsa verde). they were both delish but we agree we can't get enough of that gorgonzola cream 

this is a 🚨free food alert🚨 post. inizio graciously let us take home their new seasonal specials at no cost to us, but as avid pizza lovers we do exercise our wallets a lot at their dilworth location (inizio is included in my best pizza in charlotte post which I just updated you can read on my blog...if you want the link leave a 🍕). and please don't forget to tip, even with take out!

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goodbye 2020 and happy almost new year my friends. i like hanging out with you on the internet and maybe we can see each other and eat pie irl in 2021.

(pie by @thesoutherly, festive plate courtesy of our airbnb, and many thanks to @cnn for drunk anderson cooper and andy cohen on my tv)

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