Who doesn’t love a sweet potato? It’s high in beta-carotene, fiber and antioxidants: a great vegetable and so easy to prepare. Such an easy falll vegetable side dish that’s delicious.

Here’s my favorite way to prepare them: Roasted, with olive oil and cinnamon. That’s all there is to it. Easy directions follow:

Preheat your oven to 425 degrees and let it sit there for 10 minutes so it’s evenly hot.

Cover a bakings sheet with foil and spray with cooking spray.

Wash, peel and cut sweet potatoes into approximately inch-long chunks.

Arrange on foil-covered baking sheet so there’s a little space between them.

I use a squeeze bottle to squeeze extra virgin olive oil over the potatoes. Not too much, just enough for a tasty roast.

Sprinkle a good cinnamon all over to flavor the potatoes.

Bake for 20 minutes. Stir and flip the sweet potatoes as possible. Bake for another 20-25 minutes or until tender.

Absolutely yummy, whether it’s for Thanksgiving dinner or a side dish for a weeknight meal. I have served it with pork loin roast, hanburgers, steak or chicken. Add a crisp green salad or some green beans and you’ve got a super-delicious meal that’s also good for you.