Pre-Prepped Sweet Potatoes

Updated: May 6, 2019

Sweet potato versus red I may not always win the argument on which one is better tasting, I can definitely say that sweet potato offers the most nutritional value. I love to make sweet potatoes, they are literally on EVERY grocery list I make because they are eaten regularly and prepped in such a wide range of textures/flavors. My weekly go to is to cube them and place in a glass container until I am ready to portion out and bake on a baking sheet! This recipe is my go to-every week at least one night a week we have it for dinner as a carbohydrate side.

Some people have a hard time gauging how many to prep for the week-I have been there. My trick is to weigh them on my food scale before I cut them up.


Sweet Potatoes

Olive Oil




  1. Preheat the oven to 425* F.

  2. Cube sweet potatoes into rough 1 inch chunks and place onto a lined baking sheet. Drizzle olive oil all over potatoes then generously salt and pepper them!

  3. Throw into oven for 20 minutes, come back and stir them around, giving them another 20 minutes in the oven.

  4. Sometimes we like really crunchy potatoes so I leave them in their for an extra 15 minutes, but when we prep them we like them soft for lunches or breakfast scrambles.

Toss into a container and you'll have an easy carbohydrate for the next few days! :)


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