Sweet potatoes are high in fiber and a complex carb, which helps sustain energy.
I like to cube and then roast all my sweet potatoes for several meals at a time.
Roast at 375 F, until you can pierce with a fork (about 20-30 minutes).
Here are my two favorite ways to season sweet potatoes before throwing them in the oven.
Savory/Salty: Coat the sweet potatoes with olive oil, salt, pepper, cumin, lime juice, and cayenne pepper before roasting.
Sweet: Coat the potatoes with olive oil, cinnamon and nutmeg before roasting.
I use one large cookie tray, and roast the Sweet on one side, and the Savory on the other side.
This is how I them during the week, keeping in mind that one serving size for a meal is 1/2 cup to 1 cup.
Breakfast: 1/2cup - 1 cup Sweet sweet potato wedges, topped with 1/2 cup Greek yogurt, 2 TBSP peanut butter/almond butter, drizzle of maple syrup, flaxseeds or low-sugar granola.
Lunch/Dinner: 1/2 cup - 1 cup of Savory/Salty sweet potato wedges, 2 fried eggs, 2 TBSP guacamole and sliced cherry tomatoes.