Packed Lunch #17: Roasted Japanese Sweet Potato

Having healthy and filling meals takes a little more planning, a little more thought. Not all that much but it makes all the difference. It’s so much easier to have cup noodles or walk over to the nearby restaurant for a take-away. Perhaps sometimes this is needed. Not today though.

I wanted to have something heavier than salad but not so heavy that it would make me sleepy after lunch. Sweet potatoes to the rescue!

Japanese sweet potatoes to be specific. So much sweeter and lighter than regular ones!
Roasted Japanese Sweet Potato 1

All I did was dry-baking it for about 45 minutes until it was fork tender.
Roasted Japanese Sweet Potato 2

And then you can pretty much cut it open and devour.
Roasted Japanese Sweet Potato 3

I wanted to be a tad bit fancy so some brie, Greek yogurt, half an avocado & some scrambled eggs were in order. 
Roasted Japanese Sweet Potato 4

Looks like a pretty full meal there, don’t you think?

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“Thus saith the LORD unto you, Be not afraid nor dismayed by reason of this great multitude; for the battle is not yours, but God’s.” (2 Chronicles 20:15)

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Packed Lunch #17: Roasted Japanese Sweet Potato
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Serves: 1
Ingredients
  • 1 Japanese Sweet Potato, washed well & dried
Steps
  1. Preheat oven on 400F or 200C.
  2. Place sweet potato onto a roasting pabn, dry without moisture or oil.
  3. Bake for 45 minutes or until a skewer or fork pierces the flesh easily.
  4. Remove from oven and cut lengthwise.
  5. Serve as is or top with favourite toppings.

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