2 Ingredients: Sweet Potato Mash

I have always been a big time sweet potato fan. And I don’t understand how anyone could not be. Sweet potatoes are sweet (duh), beautiful, and delicious but still lovely and savory. And they’re so good for you! Among their many heath benefits, they’re packed with nutrients like vitamins A, C, B6, B1, and B2, as well as potassium, dietary fiber, and more. And while there is no shortage of indulgent recipes featuring sweet potatoes, there’s really no need to add much to them. They’re full of flavor on their own. This simple 2-ingredient recipe proves that. Roast and barely season these babies and you have a perfect side or a base layer on your plate to top with fish or sliced steak or almost anything! Here you go.

WHAT YOU NEED
* 2 large sweet potatoes
* garlic salt

WHAT TO DO

Preheat the oven to 425 F.

Place the sweet potatoes as-is on a baking sheet. Roast for 45 minutes to an hour, depending on how big your sweet potatoes are, until they’re cooked through and tender.

Allow the sweet potatoes to cool on the pan just long enough to be able to handle them, 2-3 minutes should be enough.

Slice each in half lengthwise and scoop the flesh into a bowl or other serving dish. The skin she slide easily off. Mash the sweet potatoes in the bowl and season lightly, to taste, with garlic salt.

Serve immediately and enjoy!

Best and Easiest Roasted Red Potatoes

I’m not much for formal New Year’s resolutions, but I’m going to go ahead and say that this year I’d like to host more Sunday brunches. Kiddo’s had classes on Sundays for the past couple years and suddenly she doesn’t and it’s like a whole new world! And my brunch game could use a boost, so there’s my non-resolution!

I made these stupidly simple and delicious roasted potatoes for brunch last weekend. But they’re not brunch-specific and work beautifully alongside any meal. Try them with steak, or chicken, or on your holiday table. They’re easy, and too yummy not to try–if I do say so myself! Here you go.

WHAT YOU NEED
* 6-8 red potatoes
* 1/4-1/3C olive oil
* 2t salt
* 1t garlic powder
* 1/4t ground black pepper
* 1/4t onion powder
* 1t dried rosemary

WHAT TO DO
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray and set aside.

Clean and cut the potatoes into 1/2″-1″ cubes. Add them to a large bowl, and then add in the oil and spices.

Spread the potatoes into one later on the prepared baking sheet.

Bake at 450 for 30 minutes, until the potatoes are tender. After about 15 minutes, flip them so they can brown on all sides.

Serve immediately. Crispy on the outside, warm and tender on the inside. the spices are simple but blend to a bold combination. Try to remember to share!

Not My Recipe: Sweet Phi’s Easy Weeknight Sweet Potato Burgers for Meatless Monday

Tonight’s Not My Recipe Post is Meatless Monday and really any weeknight perfection. These Sweet Potato and Black Bean Burgers are courtesy of one of my favorite food bloggers, Sweet Phi, who has nailed accessible, lovely, completely delicious meals.

These burgers are a perfect example of this. Simple, clean, colorful, healthy, easy to make, packed with flavor, and quick! Tell me something else you need from a recipe?? You can’t. That’s it.

The sriracha mayo is the perfect schmear to tie the whole sandwich together, but regular mayo makes it kid-friendly (or just less spicy) and still delicious.

Not My Recipe: Sweet Phi’s Easy Weeknight Sweet Potato Burgers for Meatless Monday

Tonight’s Not My Recipe Post is Meatless Monday and really any weeknight perfection. These Sweet Potato and Black Bean Burgers are courtesy of one of my favorite food bloggers, Sweet Phi, who has nailed accessible, lovely, completely delicious meals.

These burgers are a perfect example of this. Simple, clean, colorful, healthy, easy to make, packed with flavor, and quick! Tell me something else you need from a recipe?? You can’t. That’s it.

The sriracha mayo is the perfect schmear to tie the whole sandwich together, but regular mayo makes it kid-friendly (or just less spicy) and still delicious.