I know, right? Can you even? I can't. It's OK. I'm a millennial. I'm allowed to say those things. I don't understand them either, but it just felt right about this picture. Look, I am by no means a fancy chef or expert on cooking but my thing is, I just do not like recipes when it comes to cooking. Baking? I'm following that bad boy line by line, but cooking? I'm horrible at relaying recipes to friends and family who ask after I've made something because I simply rarely use them. BUT TODAY, my friends. Today, I decided to figure out what I did, because it would just be a crime not to share these delicious sweet potatoes with the world.

Hello, you.

Just looking at that picture makes me wish I had some right now... for breakfast. 

After all, sweet potatoes are full of fiber, vitamins C and D, potassium, B1, B2 and the list goes on!

 I try to get these sweet little veggies in my guys' mouths a couple of times a week if I'm on top of things. 

(Quick tip: you can poke whole sweet potatoes with a fork a few times and microwave them for a quick and healthy lunch or dinner (entree!). You can scale back the calories by sprinkling with cinnamon and adding a small portion of lower calorie butter to your microwaved potato.)

Let's get to why you're really here. 

I always get my recipes started by letting you know what the "cast of characters" will be for this dish. This will be in two parts: the veggies and the sauce.

Roasted Sweet Potatoes and Carrots 

cast of characters

(sauce recipe to follow)

4 to 5 large sweet potatoes, peeled and cut into 1x2 wedges (or any shape you prefer)

5 large carrots, peeled and cut the same

3 to 4 Tbsp of extra virgin olive oil

4 Tbsp of butter, cubed

1/3 cup of brown sugar (add more if you like them extra sweet)

2 Tbsp of cinnamon

1 tsp of salt and a dash of pepper

dash of nutmeg (optional)

~In a LARGE bowl, mix together all ingredients EXCEPT butter. 

~Toss chopped vegetables in this wet mixture to evenly coat. 

~Spray a 9x13 baking dish wish nonstick spray. (If the mound of veggies is too high, split the vegetable mixture between two 9x13 dishes for even roasting)

~Drop cubes of butter sporadically over veggies.

In a 330 degree oven, roast vegetables for 40 minutes.

Turn oven up to 400 degrees and roast for an additional 15 minutes.

 (Your oven may vary from mine as I've often discovered can be the case. Just keep an eye on them. Toward the end, they should become slightly crispy around the edges and soft to the middle)

I guess it does take a minute, doesn't it? This is not a quick vegetable dish, but it is definitely easy. More importantly, it is SO worth it. I crave this dish!

Sweet and Spicy Mayo Sauce 

(optional, but in my opinion, if sauce: do sauce)

~1 Cup of regular mayo (I used Dukes but if you do not have access to that brand, use your usual brand)

~2 to 3 (or more) tsp of hot sauce (I tend to add more because I like spicy)

~2 Tbsp of honey

~2 dashes of garlic powder

~2 dashes of onion powder 

(I used the Perfect Pinch in place of onion this time just because I love garlic, but either way works)

Whisk everything very well and serves best if refrigerated for at least 30 minutes prior to eating. 

Please let me know in the comments if you plan to make this sometime soon! It's a show stopper so be prepared to whip out the recipe for your guests!

HAPPY EATING!

... don't forget to eat your vegetables :)