Roasted Sweet Potato Halves (Meal Prep)

These simple and easy Roasted Sweet Potato Halves are packed with nutrients and great for meal prep. Bake up a batch on Sunday and you can use them in healthy meals all week long. Top with granola and yogurt for breakfast, or fill with beans and rice for a hearty savory meal. Freeze up to 3 months.

📝 Ingredients

• 4 (small-medium) whole sweet potatoes (you want them to all be similar in size)
• Extra virgin olive oil
• Salt

👨‍🍳 Instructions

1. 1Pre-heat oven to 425 degrees F. and line a large sheet pan with parchment paper. Thoroughly wash and dry each sweet potato.
2. 2Use a sharp knife to carefully slice each sweet potato in half, lengthwise. Place each sweet potato half, face up, on the sheet pan. Drizzle each one with a little bit of olive oil and then use your hands, or a pastry brush, to make sure each one is evenly coated. Sprinkle a little bit of salt on each one and then flip them over so they are cut side down.
3. 3Use a fork to poke a few holes in the tops of the sweet potatoes and then place them in the oven. Roast sweet potato halves for 40-60 minutes, depending on how large they are. You will know they are done once they are fork tender and the bottoms are starting to brown. Remove from the oven and enjoy them right away, or allow them to cool and then store them in the refrigerator, or freezer, until ready to use.