Easy Roasted Sweet Potatoes: Great with Cardamom too!
We Love roasted sweet potatoes, and Cardamom Sweet Potatoes are definitely a slightly different but delicious twist on one of our favorites.
I never knew I actually liked sweet potatoes while growing up, since I only ever had them drowning in marshmallows and brown sugar.
Nowadays, we eat sweet potatoes almost weekly in too many combinations to count, and these roasted sweet potatoes with a little ground cardamom mixed in are so flavorful and also totally gluten free and refined sugar free.
Why Eat Sweet Potatoes
Those sweet potatoes are a delicious ingredient that can be easy to incorporate to access a variety of vitamins and minerals including:
- Vitamin A
- Potassium
- Several of the B vitamins
- Manganese
- Vitamin C
They’re also loaded with fiber and can help your family stay satiated and “keep things moving”.
Believe it or not, sweet potatoes are actually not related to russet or red potatoes but they are still tubers and can vary in color from white to purple, but I almost always use orange sweet potatoes for my cardamom sweet potato dish.
When shopping for your sweet potatoes, try to pick out medium-sized potatoes, roughly 11-14 ounces each with minimal bends or indentions (when possible)…to speed up and ease up your peeling time.
After peeling, chop up your sweet potatoes to get a uniform size, for even seasoning and cooking. We usually dice, slice, or cut into fries.
How About Trying With Cardamom?
Ground cardamom is commonly used in Indian food and all kinds of both sweet and savory dishes, as well as chai tea, and reported to be helpful with:
- Joint and muscle challenges
- Digestive issues
- Mental fatigue
- Circulatory issues
You can buy it ground or whole, and the flavor will usually be a bit stronger when you grind them. Either way, it doesn’t take much to add a slightly different but really tasty flavor variation. 
Easy to prepare recipe that really serves up some sweet potato flavor with a hint of cardamom.
- 4 Medium sized Sweet potatoes (peeled, diced or sliced)
- 1 Teaspoons Cardamom (ground)
- 1-2 Teaspoons Cinnamon (ground)
- 1 Tablespoon Coconut Oil (unrefined, optional)
- 1/4 Teaspoon Nutmeg (optional)
- 1/8 Teaspoon Salt (optional)
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Preheat oven to 375 degrees°
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Combine your chosen ingredients in a bowl and toss until well mixed
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Transfer your mixed ingredients to your cooking tray or baking dish and spread out evenly
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Place in the oven to bake for 20-30 minutes or until you reach your preferred level of browning
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Remove from your oven and serve immediately or store and add to your favorite meals during the week.
What You Need To Make This Dish
Aside from your fresh, sweet potatoes, here are direct links to what you might need, in order to make this delicious dish!
Possibilities
This recipe also tastes great when included in a filling Power Bowl too, with or without the cardamom, combined with lots of greens, a little balsamic vinegar topping and other ingredient ideas including:
- purple cabbage
- quinoa
- cilantro
- dried cranberries
- pumpkin seeds
- sprouts
They’re also a perfect snack when dry roasted and nicely browned.
Ahhh. All those nutrients and no guilt!
Love it!
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