Rather than focusing on diets, I have always leaned towards cooking with real foods when it comes to feeding my family. When we’ve been going slack and relying on too many nights of buttered noodles or frozen pizzas, I try to rein it in with simple nutrition-boosting foods to balance things out.
Spring is such a popular time for focusing more on clean eating so when Harris Teeter asked me to share one of our favorite recipes as part of their Spring Cleaning Campaign, I knew it was time to dig up this family favorite that’s been hiding in my recipe stash for years!
One of the easiest swaps when you want to move towards cleaner eating is to upgrade white potatoes for sweet ones. But where to start?
Do you know I had never tasted a sweet potato until I was a married adult?! I found the base of this recipe in an ancient copy of Martha Stewart Living the first fall after our wedding. I remember it being a key part of one of the first “real meals” I cooked for Handyman Tim. It’s been one of our favorites ever since.
I’ve tweaked it over the years to make it easier to manage for a busy family. My only regret is that it isn’t much of a make-ahead dish because you can’t really chop the potatoes ahead of time or they turn funky.
The roasted sweet potatoes get just the right amount of crispy on the outside and the spicy seasonings pair perfectly with the sweetness of the potato. Our favorite meat dish to pair it with is this recipe for Island Spice Pork from Annie’s Eats but it appears in the rotation alongside chicken and fish, too. I also particularly love it as a side dish for many egg recipes for brunch or dinner.
If you’d like to find more inspiration for simple clean eating ideas, be sure to check out A Spring Clean by Harris Teeter. There are several yummy recipes and great strategies for getting your kitchen in order. I loved the refrigerator cleaning suggestions and want to add that to my to do list this weekend!
P.S. If you’re looking to save a little money on your spring grocery budget, check out the sweepstakes Harris Teeter is hosting here.
You could win one of several gift cards, coupons, or products they are giving away.
The full giveaway rules and details can be found here.
- 4 medium sweet potatoes, peeled and cut into 1 inch chunks as evenly as possible
- 3 tbsp of olive oil
- 1½ tsp dried thyme
- 2 cloves of garlic, minced
- ¼ tsp crushed red pepper flakes
- 1 tsp kosher salt
- sprinkle of fresh cracked black pepper
- Preheat the oven to 400 degrees. In a large zip top bag, combine all the ingredients until they potatoes are evenly coated.
- Spread the potatoes in a single layer on a large baking sheet. Roast until tender and starting to brown, approximately 45. Be sure to toss with a spatula half way through so they don't burn--the sweetness of the potatoes can cause that to happen quickly.
- NOTE: If you adjust the recipe quantities, just be sure to not overcrowd your baking sheet or the potatoes will steam and not crisp up.
Peanut Blossom spends many errand sessions in the aisles of Harris Teeter and is proud to partner with them on this sponsored post that is part of their Spring Cleaning campaign. All thoughts and opinions are our own.