Perfect 30-Minute Baked Sweet Potatoes

Sometimes you have the desire for a roasted sweet potato, but not the patience to wait an hour for it to bake.

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Sound familiar?

Often times I find myself longing for a baked sweet potato by the time dinner comes around, but waiting a whole hour more for it to bake is not something I long for.

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So here is my solution. Cut the sweet potato in half. Seems kind of obvious because less mass means shorter cooking time, but when you cut the potato in half, you also get this amazing crispy crust on the face of the sweet potato. This adds so much flavor.

Top this with some black beans, corn, fresh avocado, and salsa and you have one of my go-to easy dinners.

With this method, you can put these in the oven, make a salad to go on the side, maybe even do a load of laundry real quick and bam, you have dinner before you even know it.

I know. I’m just over here solving one world problem at a time. 🙂

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Perfect 30-Minute Baked Sweet Potatoes

Sometimes you have the desire for a roasted sweet potato, but not the patience to wait an hour for it to bake.

Ingredients:

4 medium sweet potatoes
2 Tablespoons olive oil
1 teaspoon cajun seasoning
salt and pepper

Directions:

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
Rinse and scrub potatoes and cut in half length wise. This helps speed up baking time.
Rub the sweet potatoes on both sides with olive oil and sprinkle cajun seasoning, salt and pepper on both sides. Place face down on the prepared baking sheet.
Bake for 25-30 minutes, or until sweet potatoes are fork tender. The longer they are baked the crispier the crust will get.