top of page
Abstract Background



sweet potatoes

As someone who was recently diagnosed with Mast Cell Activation Syndrome, you can imagine how hard it is now to suddenly become ill to foods I have eaten over the last almost thirty years of my life. While my journey to wellness  certainly wasn't easy, it lead me to create each and every one of these recipes featured on damn good thyme.

One of the biggest things I learned that helped me on my healing journey was to always be prepared with foods that I enjoyed, and that weren't going to trigger inflammation in my body. One of my favorite dinners to keep in rotation are these sundried tomato chicken patties.

I almost always have a batch of roasted sweet potatoes prepped to eat with dinners throughout the week. Why do I do this? Because sweet potatoes are not only delicious but provide essential carbs post run, after workouts, and to start the day.

For some reason, every time I prepare these, my family goes crazy so I thought I'd share this simple, but essential recipe with you all!

Table of Contents


  • 2 large sweet potatoes

  • 2 tbsp olive oil

Ingredient Substitutions

Sweet Potatoes: I use traditional sweet potatoes, but feel free to use Japanese sweet potatoes.

How to Make the Sweet Potatoes:

  1. Wash the Sweet Potatoes: Wash your sweet potatoes, and if desired peel the skin.

  2. Dice the Sweet Potatoes: Dice the sweet potatoes into small cubes, and place on a sheet pan. Coat the potatoes in the olive oil.

  3. Cook: Set your oven to 475 F and place the sweet potatoes on the top rack. It is essential to put them in before the oven heats all the way so that the potatoes 'sweat' and stay so tender. Cook for about 25 -30 min.

  4. Let cool: After 30 min, take the potatoes out of the oven and let cool.

  5. Enjoy: Enjoy with your favorite protein!

Frequently Asked Questions

What ingredients can I substitute?

Feel free to use Japanese (white) sweet potatoes in this recipe.

Storage Instructions

To properly store roasted sweet potatoes and maintain their freshness, follow these guidelines:

  1. Cooling: Allow the roasted sweet potatoes to cool completely at room temperature before storing them. This prevents condensation buildup in the storage container, which can lead to moisture retention and spoilage.

  2. Refrigeration: Store the cooled roasted sweet potatoes in an airtight container or resealable plastic bag. Place them in the refrigerator promptly. Proper refrigeration helps slow down bacterial growth and preserves the quality of the sweet potatoes.

  3. Separation: If you're storing other foods alongside the roasted sweet potatoes, ensure they are separated to prevent cross-contamination. Use separate containers or compartments within the refrigerator if possible.

  4. Avoid moisture: Moisture can cause the roasted sweet potatoes to become mushy or spoil faster. Ensure the container is dry before placing the sweet potatoes inside. You can also place a paper towel at the bottom of the container to absorb any excess moisture.

  5. Use within a few days: While properly stored roasted sweet potatoes can last in the refrigerator for up to 3 to 5 days, it's best to consume them within a few days for optimal freshness and flavor.

  6. Reheating: When reheating, use methods like microwaving, oven heating, or skillet heating. Avoid reheating in a way that introduces excessive moisture, as this can make the sweet potatoes soggy.

By following these storage instructions, you can prolong the shelf life of roasted sweet potatoes and enjoy them at their best quality for several days.

Full Recipe:

sweet potato recipe

If you liked this recipe make sure to check these out:



Did you make this recipe? Be sure to post on instagram and tag @damngoodthyme to be featured in our story!

3,280 views0 comments

Recent Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating

Hi, I'm Amanda, founder of Damngoodthyme. I'm so glad to have you here!

bottom of page