Keyword: Basics, Inspired by New York Times, Leftovers, Potatoes, Roasted Vegetables
Servings: 4servings
Calories: 354kcal
Ingredients
4largesweet potatoes
2tbspavocado oil
2tspsalt
Instructions
Scrub the sweet potatoes. Cut them in half, lengthwise.
Place on a foil-covered sheet pan. Drizzle with avocado oil and salt and mix it up to cover the sweet potatoes thoroughly.
Put the sheet pan in the oven. Heat to 425°F (after you place the pan into the oven). Bake for 30-45 minutes until softened and the bottom is blackened and caramelized some.