This easy batch prep recipe is perfect for your Whole30! Check our our Week 1 Meal Planner for a printable grocery list that makes tons of easy leftover recipes.., Sweet Potato Scramble with Everything Bagel Ranch for breakfast, Layered Bacon Ranch Chicken Salads for lunch and our showstopper Buffalo Ranch Chicken Casserole with Bacon Crumble for dinner.

What you Need

4 pounds sweet potatoes (6 medium or 4 large), cut into 1 inch chunks
1 small red onion, diced
¼ cup Tessemae’s Lemon Garlic
coarse salt and ground pepper
 

What to Do

1. Heat your oven to 425F. Toss the sweet potatoes, onion, and Lemon Garlic on a large rimmed baking sheet. Season with salt and pepper.
2. Divide mixture between another baking sheet (2 sheets total). Roast, tossing occasionally, until browned and tender, about 25 minutes.
3. Storage: Let potatoes cool completely on the sheet pans. Transfer to gallon size zip top bags or containers and refrigerate, up to 6 days. Makes 10 cups.

Notes: Recipe easily doubles, just be sure to bake in batches so that the potatoes are not over crowded on the baking sheets.
 

Other ideas for leftovers...

Mix with our Mayo for a zesty sweet potato salad
Saute with crumbled ground beef or sausage for a quick hash
Serve over greens with broiled salmon for a fun salad