This is one of the best ways I have found to eat sweet potatoes. You simply cook them like a baking potato and serve with any number of toppings. I listed my favorites including an onion that is also roasted with the sweet potato. This is perfect use of an air fryer, but it would be good in a conventional oven.
- 1 Sweet potato
- Olive or avocado oil
- 1/2 Small avocado, sliced or cubed
- Old Bay, garam masala, lemon pepper, or other seasoning
- chopped chives or scallions (optional)
- Ghee, butter, or sour cream (non-VEGAN); coconut oil, or almond butter
- Small red onion, butter (non-VEGAN) or olive oil
- 1/2 Lime, juice & zest
Scrub sweet potatoes, prick with fork a few times to allow steam to escape. Do not peel.
Rub oil over sweet potato; bake at 380F for 30 minutes or until tender in air fryer or at 425F for 35 minutes in conventional oven. Timing will depend on size of sweet potato. Cut open and sprinkle with Old Bay Seasoning, garam masala, lemon pepper or other seasoning.
Serve with ghee, butter, sour cream, coconut oil, or almond butter; lime juice & zest; chives or scallions (if used); and avocado. A small red onion may also be roasted with the sweet potato. Leave whole with skins on or peel, quarter, and wrap in aluminum foil. You do not need aluminum foil if you leave on skins. Add seasonings and butter or olive oil. When soft, cut bottom and roots off, if not peeled, and squeeze onion layers out of skin, or turn peeled onion out of foil onto sweet potato. It may take longer to cook onion than sweet potato.
ORYOKI: Cool and remove skin and cut roasted sweet potatoes into bite-size pieces. Melt ghee or coconut oil, lime juice, and mix with seasoning. Pour mixture over sweet potatoes and toss with lime zest. Serve avocado slices or cubes in separate bowl. Serve onion in separate bowl. May also be served with guacamole.
May be served hot or at room temperature.
1 Serving.
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