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Sweet, sweet, sweet potatoes!

Sweet potatoes have a special place in Fall and Winter cooking! — they’re wholesome, hearty, SO versatile, gluten free, and not to mention just delicious!

If you didn’t know already, sweet potatoes:

Are rich in vitamin A precursors and antioxidants

Contain vitamins C, B1, B2, B3, B5, and B6

Supply minerals including iron, calcium, magnesium, manganese, and potassium

Plus, they keep well, are versatile, and are incredibly tasty!

How To Roast Sweet Potatoes

A quick and easy, fool-proof way to make perfectly roasted sweet potatoes every time in HALF the time. Plus, two delicious topping ideas!


2 medium sweet potatoes, skin on

2 tsp avocado or coconut oil


Preheat oven to 375 degrees F. Cut potatoes in half lengthwise and transfer to a baking sheet. Drizzle with a little oil (if avoiding oil, omit) and massage to coat. Place cut side down on the baking sheet.

Bake for 25-35 minutes, or until caramelized on the edges and when you press on the top of the potatoes they have a little give.

Enjoy as is, or top with desired toppings. For sweet, go for nut butter, banana, and granola. For savory, go with black beans, avocado, salsa, and cilantro.

Best when fresh. Store leftovers covered in the refrigerator up to 3 days. Reheat on the stovetop in a cast iron skillet until hot.

Baked Sweet Potatoes 2 Ways!

Easy, healthy baked sweet potatoes two ways — savory and sweet! The perfect 30-minute, plant-based meal or snack when you don't feel like cooking.


1 large sweet potatoes (can sub 2 small per 1 large // rinsed and halved // organic when possible)

1 Tbsp. coconut or avocado oil (or water)


2 Tbsp. Vegan Nutella or almond butter (or other nut butter)

1/2 medium banana (sliced)

1/4 cup berries (blueberry, raspberry, strawberry, etc.)

1 pinch ground cinnamon

Sea salt

1 Tbsp. unsweetened shredded coconut


1 medium ripe avocado (sliced or cubed)

2 Tbsp. nutritional yeast

1 pinch sea salt

2 tsp hemp seeds

1 pinch red pepper flake


Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Rub sweet potatoes with a bit of oil and place facedown on the baking sheet. Bake for 25-28 minutes or until tender to the touch. Baking time will vary depending on size of sweet potato.

Once sweet potatoes are baked, turn faceup and place on serving plate(s). For the sweet version, top with nut butter, banana, blueberries, cinnamon, salt, and a bit of flaked coconut.

For the savory version, top with avocado, nutritional yeast, salt, hemp seeds, and red pepper flake.

These sweet potatoes make the perfect lazy meal when you don’t feel like cooking. They’re ideal for breakfast, lunch, or dinner! You can also make sweet potatoes ahead of time, store in the refrigerator up to a few days, and reheat in a cast-iron skillet on the stovetop, in the microwave, or a 350-degree F oven.

Sweet Potato Pie Oats

7-ingredient, 30-minute oats infused with sweet potato purée, cinnamon, and brown sugar. A simple, fast, and healthy breakfast option for any time of year, especially fall.


1 cup rolled oats (GF for gluten-free eaters // see instructions for steel-cut oats)*

1 3/4 cups water

1/2 cup sweet potato puree (1 small potato yields ~1/2 cup)

2-3 Tbsp. brown sugar, maple syrup, or other sweetener of choice (like date paste)

1/2 tsp ground cinnamon

1/2 Tbsp. flaxseed meal (optional)

3 Tbsp roasted pecans


To roast your sweet potato, preheat oven to 400 degrees F and cut sweet potato in half and lightly coat with olive oil. Place flesh side down on a foil lined baking sheet and bake for 20-25 minutes or until soft and tender. This will depend on your size of potato. (Alternatively, pierce a few times with a fork and microwave for 4-5 minutes until tender.)

Once done, pull potatoes out of the oven and start your oats (see notes for steel cut directions). Bring water to a boil in a small saucepan. Once boiling add your oats and reduce heat to medium. Continue cooking until the oats have absorbed most of the water - about 5 minutes - stirring frequently.

In the meantime, mashed your sweet potato and measure out roughly 1/2 cup. Set aside.

Once your oats are just about done cooking (~5 minute mark), stir in sweet potato puree, sweetener of choice, cinnamon and flax seed and stir to combine. Taste and adjust flavor/seasonings as desired. To thin, add a splash of non-dairy milk (such as almond).

Divide oats between two serving bowls (as recipe is originally written) and sprinkle with roasted pecans. Add a drizzle of honey for more sweetness. Enjoy immediately. Best when fresh.


*To make this recipe with steel-cuts oats, add 3/4 cup raw steel cut oats to 1 1/4 cup boiling water, reduce heat to simmer and cover. It's recommended to cook for up to 25 minutes, but I prefer mine with a little more texture and only cook them for 15 minutes until they've just absorbed the water. If you prefer softer oats add 1/4 more water in the beginning and continue cooking until the 20-25 minute mark.


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