Cheesy Roasted Sweet Potatoes Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 5 minutes
4 large sweet potatoes or yams (2 pounds), peeled and diced
Olive oil spray
4 to 6 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper to taste
1Preheat the oven to 425°F. Line two baking sheets with parchment paper or silicone baking mats.
2Spread out the sweet potatoes on the sheets and spray with olive oil. Sprinkle the nutritional yeast, garlic powder, paprika, salt, and pepper over them and toss to coat.
3 Bake for 30 to 35 minutes, until easily pierced with a fork, tossing them once halfway through to ensure even cooking. Serve immediately. Refrigerate leftovers in an airtight container for 3 to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.