My 5-year-old LOVES sliced, roasted sweet potatoes… but no matter how many times I tell her what they really are, she still calls them her “favorite carrots”. This has been going on so long at our house that when I say, “We’re having Lydia’s favorite carrots with dinner…” everyone knows what I mean.
Our whole family loves Lydia’s Favorite Carrots… from my husband and I all the way down to the baby. It’s hard to find a recipe like that (and always surprising what becomes popular around here). I hope your family enjoys these as much as ours!
Start by peeling and slicing a few sweet potatoes. Three big potatoes is enough for our family.
Put them on a cookie sheet (I actually have to use 2) in a single layer and drizzle them with oil, then add salt and pepper.
I mix them around right on the cookie sheet, using my hands, until the oil, salt and pepper are evenly distributed.
Then spread them out in a single layer and bake them at 400 for about 20 minutes.
The bottoms are going to brown more than the tops. I love when they’re barely on this side of unburned. They get sweet and chewy.
Serve and enjoy!
Preheat oven to 400 degrees F. Peel and slice the sweet potatoes, coat with olive oil and sprinkle generously with salt and pepper. Arrange in a single layer on a cookie sheet and bake for 20 minutes or until browned. Serve immediately.