There was a time when I thought that Thanksgiving dishes had to be intricate. They had to be involved and complicated. That mindset made cooking Thanksgiving dinner challenging because it would take so much time and effort. And yet, the results didn’t excite me that much. In fact, in one case, a super complicated squash dish became the butt of all future Thanksgiving jokes in my family — it was that bad.
But live and learn, right? These days I know that dishes don’t have to be multi-stepped feats to be delicious and fabulous. In fact, my family prefers simple goodness to overcomplicated food.
Quite simply, food doesn’t have to be complicated to be delicious.
And it’s that simplicity that makes these roasted sweet potatoes so amazing. With just a drizzle of oil and a sprinkling of salt and pepper, roasting these babies renders them addictively sweet but yet savory. Quick, easy, memorable, delicious. That’s something to be thankful for, right?
Hope you and your family have a lovely and delicious Thanksgiving celebration!
Roasted Sweet Potatoes
2 lbs sweet potatoes, cut into 3/4-inch to 1-inch chunks
2 tbsp extra virgin olive oil
salt and pepper, to taste
Preheat the oven to 400 degrees.
Toss together the sweet potatoes, olive oil, salt and pepper on a nonstick baking sheet.
Roast the potatoes in the preheated oven for 15 minutes. Stir the potatoes, flipping over as many as you can. Roast for an additional 10-15 minutes, until golden and tender.
Note: You can make these a day in advance and reheat before serving. Also, these are great cold too — try these Roasted Sweet Potatoes in salads.