Easy and delish, I wonder that I can post something so simple. The purple sweet potato hails from Asia and in the States, can be found organic in health food markets. The conventional is sprayed – even out of Asia. This sweet potato is exceptionally sweet and tastes like candy bread. Steaming will make it moist and soft. In cooler season, roasting helps draw heat energy into the body.
Buy produce as heavy and unblemished as possible. The heavier the raw fruit or vegetable, the fresher with more moisture. Heat oven to 375 degrees. Scrub sweet potato well with fingers or brush and cut off any obvious sore spots, keeping as much of the nutrient-rich skin intact. You can roast whole but because my son enjoys it as user-friendly finger food (and to shave cooking time), I slice it about 1/4″ thick. Lay out the circles on parchment paper, sprinkle with some quality sea salt. I use celtic gray. You can have fun here and try some spices. Brush with quality butter or ghee if you do dairy, or oil with a high smoke point. But I wanted to show you the no-frills in-a-hurry version with not even butter or oil. Lay the parchment on a metal tray or aluminum foil (with the shiny side touching the oven rack, as the shine is chemical coating). Roast 20 minutes, flipping halfway with tongs or fork though that’s not necessary. That’s it! When time allows, I go a little longer at about 300 degrees and watch for burns. Lower and slower are better for food in general with greater retention of nutrients.
This potato is wonderful travel food, so filling. I pop the pieces hot right into a thermos before leaving home and so serve them very warm with nuts, chlorella, or kale chips – or often, alone. As a complex carbohydrate, sweet potato will satisfy hunger longer and more healthily than regular potato. Yes, ironically full with nature’s own sugar. It’s hard to enjoy other varieties once you’ve had the purple.