I have been playing around with omitting oil in recipes lately. This has been an interesting challenge because I cook using cast iron pans that often benefit from a little fat being used when cooking food. Baking is a little easier. I often use vinegar to get seasoning to stick to the food. When making these potatoes the spices coated the potatoes easily because they were damp from being boiled.
Please do NOT skip the boiling step in this recipe. It is crucial to help vegetables, with no added oil, to crisp when baking. Once the potatoes are drained sprinkle them with spices and bake to perfection.
These smokey sweet potatoes are the perfect side for any of my vegan breakfast sandwich recipes or in a breakfast bowl with tempeh breakfast sausage or tempeh bacon.
Oil Free Breakfast Sweet Potatoes
Equipment
- large baking sheet
- parchment paper
- stock pot
Ingredients
- 4 cups sweet potatoes cut into 1-inch chunks
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp ground black pepper
- Salt to taste
Instructions
- Preheat the oven to 450°F
- Place the potatoes in a large pot, cover with water, and boil for 5-7 minutes until fork tender (Don’t skip this step! It is crucial to roasting firm vegetables without oil.)
- While the potatoes are boiling mix garlic powder, onion powder, smoked paprika, turmeric, and black pepper together in a small bowl
- Drain the potatoes. Then, line a large baking sheet with parchment paper and spread out the potatoes
- Sprinkle potatoes with spice mixture, and salt if using, then mix well
- Bake for 20 minutes then flip the potatoes and bake for an additional 10 minutes or until golden and crisp
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.