Roasted Sweet Potatoes – Easy, Fast and Yummy

I’m eating a lot of sweet potatoes these days.  I need them to get plenty of nutrients and calories, because I’ve lost a lot of weight (more than I needed to) on this elimination diet.  I’m introducing new foods very slowly (one every couple of weeks), so right now I’m relying on sweet potatoes to provide more calories and fill me up each day.

Obviously you can prepare sweet potatoes any number of ways – baked, fried, mashed – but my favorite way to prepare them and make a lot at once is in our electric skillet from Saladmaster.  It’s simple and I end up with a ton of sweet potatoes that last me for several days.  The result is really tasty and sweet — a bonus when you aren’t eating treats or sugar.  It reheats nicely too.

The skillet is awesome.  It’s fully immersible for easy cleaning and heats evenly – I am guessing because of the oil core.  It has a steam release on the lid which helps things stay at the right temperature.  We’ve been really happy with the results from using this skillet.  It’s nice too that you just plop it on the counter and don’t have to use the cooktop.

Roasted Sweet Potatoes

1 – Pre-heat the skillet to 250 degrees with the lid on.

2 – Wash and peel a bunch of sweet potatoes – I usually do between 5-9 medium sized sweet potatoes.  Depending on the size of your skillet, you may be able to do more or less.

3 – Cut them in medallions about an inch thick, and then cube them from there.  It’s not terribly important that they all be the same size.  I find this nearly impossible and have stopped stressing about it.

4 – Dump the cubed sweet potatoes in the skillet, and add salt (and herbs if you want) and toss.  I love using herbs de provence but even this isn’t necessary.  If you are using the Saladmaster liquid oil core electric skillet, you don’t need to add any oil, but you can add some olive oil, coconut oil, butter or other fat and toss.  Just don’t add too much to avoid things getting mushy.

5 – Cover and let it cook.

6 – Check after about 15 minutes.  Use a fork to test.  If the sweet potatoes are soft and vibrant orange, they are done.

You can do this with other veggies besides sweet potatoes.  We’ve done carrots and zucchini too and it works great.

If you do not have an electric skillet, you could try this on stovetop – you’ll just need to be sure to add oil / fat to the pan when it’s heating and before you add the sweet potatoes.  You could also roast in the oven but it will take longer and you’ll need to set the oven at a higher temp.

Full Meal Idea – Sweet Potatoes and Herbed Chicken Thighs

If you want to make a full meal and not just the sweet potatoes, instead of setting the skillet to 250 degrees, set it to 375 degrees.  When it is pre-heated, add a package of boneless chicken thighs and set them around the outside of the skillet.  Salt the chicken and add herbs (herbs de provence is great).  Cover, and lower the heat to 250.  After 15 minutes flip the chicken and salt/herb the other side.  Now add the cubed sweet potatoes (you probably will need fewer sweet potatoes because you won’t have as much room) in the middle of the pan.  Cover and wait another 10-15 minutes or so until the chicken is done.  The sweet potatoes should be done about the same time.

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