These roasted sweet potatoes are an easy, healthy alternative side dish for your Thanksgiving celebrations. A Trim Healthy Mama E dish.
I used to detest sweet potatoes.
Actually, I used to detest all Thanksgiving foods with the exception of homemade rolls.
So most Thanksgivings as a child, I would eat rolls…copious amounts of rolls. In fact, I remember how my mom would make the rolls ahead of time and freeze them, and how I would sneak into the freezer in the weeks leading up to Thanksgiving and steal frozen rolls, nibbling away at the cold, but amazingly tasty, lumps of bread.
{Mmmmm…mouth watering as I type!}
Where was I? Oh yeah, sweet potatoes…
Well, fast forward to present day…
I still love rolls, but I’ve learned to appreciate other Thanksgiving foods enough that I no longer fill my plate with rolls.
I’m still not a fan of mashed potatoes and gravy or pumpkin pie, but I don’t just sit around and eat rolls anymore…in fact, I rarely eat traditional rolls because I don’t like what they do to my blood sugar – thank you very much, Trim Healthy Mama
The dish I am always asked to make for Thanksgiving gatherings is my Sweet Potato Casserole. (shown below, half with nuts and half without)
Now, I’m going to be flat out honest…
I’m still going to make the sweet potato casserole because my family might hang me if I don’t, but I’m not going to go hog wild with it AND I’m going to have some roasted sweet potatoes available to help curb the cravings without feeling like I’m missing out on all the tastes of Fall.
By the way, you shouldn’t feel guilty or weird bringing some of your own “special” foods to Thanksgiving dinner. In fact, there’s a good chance other people might even thank you for helping them avoid the after dinner coma the traditional Thanksgiving meal tends to provide!
If you are following Trim Healthy Mama, you can make these roasted sweet potatoes part of a healthy E meal this Thanksgiving by adding in turkey, some veggies, and maybe even some Pumpkin Oatmeal (oddly enough I like pumpkin oatmeal!).
No deprivation there!
A few notes:
- This recipe will make double the amount shown above. If you need it for a night in or a smaller gathering, cut it in half.
- I highly recommend you find a way to keep the potatoes hot on the way to dinner. They aren’t great lukewarm. One idea would be to transfer them to a slow cooker and keep it on warm.
- I’m spending this week getting ready for Thanksgiving. When I make the Sweet Potato Casserole to freeze, I’ll be dicing and seasoning for the recipe below and popping them in the freezer as well. Easy peasy!
- If you own the older Trim Healthy Mama book, you should definitely pick up a copy of the newer Trim Healthy Mama Plan and Cookbook
. Both are fantastic and MUCH easier to understand than the original book!
Roasted Sweet Potatoes (Trim Healthy Mama E)
Ingredients
- 6-8 c sweet potatoes, peeled and cubed
- olive oil or coconut oil spray
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried rosemary
- sea salt & black pepper to taste
Instructions
- Preheat oven to 375°.
- Put cubed sweet potatoes into a large mixing bowl. Spray with cooking spray and stir to evenly coat.
- Add all of the spices and stir to evenly coat.
- Spread sweet potatoes onto a couple of baking sheets. Bake at 375° for 40 minutes (stirring and switching the pans to the opposing rack halfway through if need be.) You want the sweet potato cubes to be softened and slightly browned on the edges.
Sweet Country Roots says
Oh my that looks wonderful! Your a smart lady to bring healthier options of your favorites.. I wonder if they would be just as good with cinnamon sprinkled over top instead of the other spices??? I’m assuming that would still be and E meal:)
Amy says
Yes, you can absolutely do that!
Charlotte Moore says
No mashed pots. or pumpkin pie for me either. I am really not too fond of most of the big traditional meals.
Tanya says
Have you ever tried making sweet potato casserole with truvia or whatever sweetener you use for THM? Since we have a diabetic in our extended family, I made it with truvia and it actually tastes great. I mash the potatoes with butter, mix in some truvia (don’t ask how much because I’m terrible at measuring), add some coconut and chopped walnuts or pecans on top. We really enjoy them this way, so thought I would share 🙂
Tanya says
I am really going to have to try the roasted potatoes, though! I keep thinking I would love to do more sweet potato meals, but was never sure what else to do with them, and a little to lazy to do a search on the internet 🙂
Amy says
I would like to try it, but I have some family members who despise the taste of stevia, so I know I would have to use something else. I purchased some Gentle Sweet from THM – just waiting for it to come. I think I’ll make one pan normal and one THM style next year (or after Thanksgiving so I can at least try it).
Josi says
These look delish! I’m gonna make them within the hour. I’m not kiddin’!!
btw…rolls were my favorite part of Thanksgiving as a kid too. But I did like the pumpkin pie as well. So, basically it was a super healthy meal for me! Ha!
Josi says
I made the recipe, put it in the oven, and then left my daughter in charge while my husband and I ran out on a quick date. I came home to an empty pan! My kids had devoured it……teen tasted and approved! Now for another batch so my husband and I can try some! 🙂
Amy says
ACK! You might need a triple batch!
CHRISTIE says
One of my favorite variations on this is to use a mixture of sweet potatoes and butternut squash. Add a little coconut oil, a sprinkle of cinnamon and nutmeg if you like it, and a pinch of salt. Even my kids will eat this! But my husband is happier with a little brown sugar as well.
Monique Stam says
What is the best way to “chunk” your butternut squash and rid it of the skin? I hear these make the best “pumpkin” pies as well
Lexie Robinson says
These look lovely! Thanks for sharing.
Monique Stam says
A recent trick I learned….Put some boiling hot water into a cooler and shut it. When the item you want to keep warm is ready, dump the water (in the tub?) and place the item you are wanting to keep warm in a heat-safe container (yes, I know about plastics, but I have used zip lock bags, too) quickly into the cooler and shut the lid. They will still be warm hours later. FYI for summer- you can also cook sweet corn ears this way-not that they are on plan, but for that summer treat….
Amy says
What a great idea!