Roasting halved sweet potatoes in their skins brings out their natural sweetness while creating lightly caramelized edges and a soft, creamy center. This simple preparation works beautifully as an anti-inflammatory side dish and is also perfect for meal prep. Keep a batch in the refrigerator to add to lunch bowls with cooked beans or ground meat, fresh herbs, and sliced avocado for a colorful, deeply nourishing meal.
Ingredients
4 small
sweet potatoes
halved
2 tablespoons
extra virgin olive oil
½ teaspoons
coarse sea salt
