When stocking your pantry, sweet potatoes are a great, versatile option. Be sure to store them in a cool, dark spot in the kitchen so they last as long as possible. Check out our Big Batch Roast Sweet Potato recipe below with ideas for all the ways you can use this pantry staple!
Big Batch Roast Sweet Potatoes
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
- Heat your oven to 425F. Toss the sweet potatoes, onion, and Lemon Garlic on a large rimmed baking sheet. Season with salt and pepper.
- Divide mixture between another baking sheet (2 sheets total). Roast, tossing occasionally, until browned and tender, about 25 minutes.
- 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.
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