If you love this recipe, you’ll also love these easy ground beef recipes: ground beef tacos, sheet pan mini meatloaves, Instant Pot bolognese, ground beef taquitos, Instant Pot Swedish Meatballs, Instant Pot meatballs and sauce, and stuffed peppers.

Simple Ingredients Needed

This easy quesadilla recipe makes 4 quesadillas using pantry staple ingredients.

• 1lb ground beef (85/15 or 90/10 fat content)
• 1 package of taco seasoning or 2 tablespoons homemade taco seasoning
• 1/3 cup water
• 4 large flour tortillas (6 or 8-inch size)
• 1 cup shredded cheddar cheese
• Spray cooking oil (I use avocado oil spray)

My favorite tortilla brands: Siete almond flour, Maria & Ricardo, and Vista Hermosa. Or make your own homemade tortillas.

Equipment

• 1 large skillet for browning the ground beef
• 1 sheet pan, baking sheet, or cookie sheet for cooking the quesadillas in the oven

How to Make Your Own Taco Seasoning

I use a taco seasoning packet to make this ground beef quesadilla recipe, but you can also make homemade taco seasoning. To make your own taco seasoning, mix together…

• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 3/4 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper

How to Make Ground Beef Quesadillas

Turn on your oven broiler to medium heat (400F).

Step 1: Brown & Season Ground Beef

• Spritz a large skillet with cooking oil (I use avocado oil spray). Or add a drizzle of olive oil.
• Turn on the stove-top burner to medium-high heat. Add the ground beef to the hot skillet. Break up the ground beef with a wooden spoon and cook, stirring every couple of minutes, for 5 minutes.
• Once mostly cooked, with just a bit of pink left in the ground beef, drain grease/fat from the skillet.
• Evenly sprinkle the taco seasoning over the beef, then add 1/3 cup of water. Stir the seasoning and water into the ground beef until well incorporated.
• Simmer for 3-4 minutes, until the water has cooked out. Turn off the heat.

Step 2: Assemble Quesadillas

• Place the tortillas on a sheet pan.
• Sprinkle cheese (2 tablespoons) over half of each tortilla.
• Add 1/2 cup cooked ground beef mixture over the top of the cheese, followed by 2 more tablespoons of cheese over top the ground beef. Fold each tortilla half over the filling.

Step 3: Broil the Quesadillas for 3-4 Minutes on Each Side

• Spritz the top of each quesadilla with oil (just a spritz). This is how you make a crispy tortilla!
• Place the quesadillas in the oven, under the broiler.
• Cook for 3-4 minutes on one side, or until the tops of the tortillas appear golden and crisp.
• Remove from the oven and use a spatula to flip the tortillas. You shouldn’t need to spritz this side with oil.
• Place the quesadillas back under the broiler and cook for another 3-4 minutes, or until the tops are golden brown and crisp and the cheese has fully melted.
• Remove from the oven and enjoy warm!
• Enjoy whole, or allow the quesadillas to cool for a few minutes (about 3-4 minutes), then use a sharp knife to cut the quesadillas into 2-4 pieces.

Topping Ideas

Enjoy the quesadillas as-is, or here are great options for toppings…

• salsa, pico de gallo, salsa verde, or fermented salsa
• sour cream
• chopped fresh cilantro (how to store cilantro so it stays fresh for weeks)
• chopped radishes (finely chop, then sprinkle with lime juice and salt)
• cilantro-lime slaw
• avocado slices
• guacamole

How to Store & Reheat 

• Fridge: Store leftover quesadillas in an air-tight container for up to 2 days.
• Reheat the quesadillas in the microwave or the stove-top until warm.
• Leftover Ground Beef: If you have leftover cooked ground beef (or make a big batch of the meat by doubling the recipe), store the meat in an air-tight container for up to 4-5 days. Use the meat mixture to make taco salads, more quesadillas, tacos, or taquitos.

What to Serve With a Beef & Cheese Quesadilla

• Instant Pot Cuban Black Bean Soup
• Instant Pot Black Beans or Pinto Beans
• Instant Pot Rice (stir in chopped fresh cilantro and lime juice after cooking for a Chipotle-style rice)
• Individual Fruit or Fruit Salad
• Tortilla chips with salsa or guacamole
• Cilantro-Lime Slaw
• Kale Slaw
• Roasted Frozen Vegetables (like broccoli)
• Roasted Green Beans & Carrots
• Roasted Sweet Potato
• Green Salad with Vinaigrette Dressing

Baked Ranch Chicken is The Ultimate Easy Weeknight Meal

On busy weeknights, I rely on recipes that are easy and nourishing. Many times, this means making sheet pan meals or Instant Pot recipes. This baked ranch chicken thighs recipe has become a family favorite meal on busy nights.

Ingredients Needed

To make this recipe, visit the full recipe card with a printable viewing option in the article below.

• 1 ½ tablespoons dried parsley
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon dried dill
• 3 tablespoons olive oil, divided
• 3 pounds potatoes, chopped into 1″inch pieces (like Yukon gold or red potatoes)
• 1 red onion, cut into thin wedges
• 4 garlic cloves, peeled and roughly chopped 
• 6-8  boneless skinless chicken thighs

Equipment Needed

• 1 large sheet pan for cooking the chicken and potatoes
• 1 large bowl for mixing the chicken and potatoes with the homemade ranch seasoning (no need for extra bowls, this is one of the easiest ways to minimize dishes)
• 1 small bowl for making the homemade ranch seasoning
• 1 sheet of parchment paper to line the sheet pan (optional)

Step-By-Step Instructions

Preheat Oven: To make this easy chicken recipe, first preheat the oven to 425F. While the oven preheats, proceed with step 1 and 2.

Step 1: Make a Homemade Ranch Mixture

Add all the spices to a small bowl: parsley, garlic powder, onion powder, salt, pepper, and dill. Whisk the ingredients to combine.

Step 2: Season & Bake Potatoes for 20 Minutes at 425F

Add potatoes, onion, and chopped garlic cloves to a large mixing bowl. Drizzle 2 tablespoons of olive oil over the veggies and about half of the DIY seasoning mix. Mix the veggies and seasonings with your hands and pour into a single layer on the sheet pan.

Bake the potatoes for 20 minutes in the hot oven.

Step 3: Trim & Season Chicken

Trim any excess fat hanging from the chicken thighs. Add the chicken to the same large mixing bowl that you used to mix the potatoes and seasonings.

Drizzle 1 tablespoon of olive oil and the remaining seasoning mix over the chicken. Mix with your hands to evenly coat the chicken in the seasonings. Let this mixture rest while the potatoes finish baking.

Recipe Tips

• Use a LARGE sheet pan. The potatoes should have enough space for air to circulate around them during the first 20 minute bake. Then, once the potatoes are pushed to the perimeter of the sheet pan, you’ll need enough room to fit 6-8 chicken thighs in the center of the sheet pan without overcrowding. If you don’t have a large sheet pan, use two medium-size sheet pans: one for the potatoes, one for the chicken.
• What Kind of Potatoes? Yukon gold and fingerling potatoes are great for this recipe. Chop the potatoes 1-inch in size. If you’re using smaller potatoes, cut the potatoes in half.

Storage Tip

Store the cooked chicken and potatoes together, or separated, in an airtight container(s) for up to 3-4 days in the fridge. This meal does not freeze well.

Make-Ahead, Meal Prep Storage Tip

For a prep-ahead lunch or dinner option:

• Make this meal in advance, on the weekend, then spoon the chicken and potatoes into glass meal prep containers. Enjoy this easy meal over the next week for lunch or dinner. Reheat and serve.
• Serve with apple slices and peanut butter, carrot sticks, side salad, or steamed green beans.

Reheating Tips

There are two ways to quickly reheat this meal:

• Stove-Top: Coat a skillet with cooking spray (I love avocado oil spray), add the potatoes and cook over medium heat, stirring often, until warm. Remove the potatoes to a plate and add the chicken and warm on both sides.
• Microwave: Reheat for a minute or as long as needed to warm the chicken and potatoes.

Serving Ideas

This recipe is the perfect meal on its own. That’s what I love about sheet pan meals, like this beef and broccoli sheet meal or sheet pan chicken fajitas.

If you want to add something extra, here are a few of my favorite side dishes to serve:

• Kale and Romaine Caesar Salad
• Simple Salad with Homemade Vinaigrette Dressing
• Marinated Chickpea Salad
• Cucumber Salad with Lime Vinaigrette
• Einkorn Biscuits
• Einkorn Cornbread
• Homemade Crusty Bread
• Almond Flour Banana Bread
• Einkorn Banana Muffins
• Homemade Creamy Ranch Dressing for dipping the chicken and potatoes

Substitutions and Variations

• Use a Different Vegetable Instead of Potatoes: Green beans are a great option. Green beans only need about 25 minutes to cook when roasted at 425F (see this roasted green beans and carrots recipe as an example), so you can cook the chicken and green beans together from the start. Broccoli is another option, but only needs about 25 minutes to roast, so again adjust the cooking preparation accordingly. Butternut squash cubes are a delicious option, but will need a longer cook time in the beginning, about 25 minutes before adding the chicken.
• Use Chicken Breasts: If you prefer to use boneless skinless chicken breasts, you’re welcome to do so. Chicken breasts need about 20-25 minutes to cook, depending on size. I don’t recommend using thin chicken cutlets since they’ll dry out.
• Use Bone-In Chicken Thighs: This cut of chicken does require more time to cook. So you won’t need to cook the potatoes first. Instead, add the potatoes to the sheet pan along with the seasoned bone-in, skin-on chicken thighs. Make sure there is plenty of room for the potatoes to spread out (or use two sheet pans). Bake everything for about 45 minutes, or until the chicken thighs have a golden, crispy chicken skin. With this cut of meat, the ranch seasoning remains on the top of the chicken (the skin), so there won’t be much “ranch flavor” on the chicken meat itself.

How to Reheat

Reheat leftovers in the microwave, or warm up in a skillet on the stove-top (stirring until warm).

What Makes This Recipe So Good?

• Sheet Pan Meal: After a long day, the last thing I want is to wash a bunch of dirty dishes. Sheet pan meals (like this baked ranch chicken and potatoes) and Instant Pot meals (like Instant Pot fried rice) are my go-to for easy, nourishing dinners with minimal clean up. This meal, which tastes similar to a beef stir fry recipe, is made on just ONE sheet pan = minimal dishes.
• Easy & Quick: Whisk the homemade sauce ingredients in under 5 minutes, cut the steak (or buy pre-cut steak), and marinate for 30 minutes. Then add the beef to a sheet pan, along with the broccoli and bake. Such an easy beef recipe, right?!
• Inexpensive: I LOVE steak, and beef in general. Beef is a nutrient-dense, real food. And if you can find grass-fed beef, there’s additional nutrient (and environmental) benefits. But steak isn’t the cheapest protein, particularly cuts like ribeye or New York strip. Sirloin steak, which is used to make this easy meal, is a leaner and cheaper cut of steak. It’s a great way to enjoy steak without spending a fortune. The rest of the ingredients are pantry staples and, of course, broccoli.
• Family Favorite: The whole family loves this meal (it reminds us of a homemade version of Chinese takeout), which is always a major win!
• Macro-Friendly: I count macros, meaning I aim to get in a specific amount of protein, carbs, fiber, and fat each day. This has helped me lose over 20 lbs of fat and build muscle and body composition in 6 months. It’s become a lifestyle that I LOVE (I’m part of Faster Way to Fat Loss). This meal is a great macro-friendly meal, covering all the major macros in a balanced way!

More Healthy Sheet Pan Meals

If you love the convenience of this sheet pan meal, here are a few more favorite recipes to add to your meal planning rotation.

• Sheet Pan Chicken Fajitas
• Sheet Pan Mini Meatloves with Broccoli
• Sheet Pan Salmon with Brussel Sprouts and Butternut Squash
• Sheet Pan Honey Mustard Chicken with Potatoes
• Sheet Pan Baked Ranch Chicken and Potatoes

And quick and easy healthy meals.

• Instant Pot Chicken Fried Rice
• Instant Pot Chicken Teriyaki
• Instant Pot Spaghetti and Meatballs
• Easy Stuffed Peppers with Ground Beef and Rice

The Best Frozen Vegetables to Roast

What are the best frozen vegetables to roast in the oven? Let’s take a look…

• carrot sticks or coins
• sweet potato cubes
• butternut squash cubes
• broccoli florets
• cubed or chopped beets
• cauliflower florets
• green beans
• asparagus
• brussels sprouts
• mixed vegetables
• corn
• peas

Ingredients

To roast frozen vegetables, you’ll need:

• 1 lb (16 ounces) frozen veggie of choice (or a mix of different veggies cut the same size)
• 2 tablespoons extra virgin olive oil or avocado oil (or coconut oil, melted)
• 1/2-1 teaspoon salt
• large mixing bowl
• parchment paper (optional, if you want crispy veggies it’s best to not use parchment paper)
• metal sheet pan

You may also add other seasonings, like garlic, parmigiano-reggiano cheese, Italian herbs, etc. We’ll talk about flavor variations after the step-by-step instructions.

Step-By-Step Instructions

Step 1: Preheat Oven

Preheat the oven to 450F. Place the sheet pan in the oven so it warms up in the soon-to-be hot oven.

Convection Oven: If you have a convection oven, use the convection setting. A convection oven distributes air around food, helping to create crispy vegetables. A convection oven is the same as an air fryer! If using convection, the veggies will cook faster, so keep an eye on them and shorten the cooking time.

Step 2: Prepare Vegetables

When the oven is hot, remove the veggie of choice from the freezer. Add the veggie to a large mixing bowl. Toss the veggies with salt and olive oil. I also love to add a few chopped garlic cloves for extra flavor. So good!

Pro Tip: Before adding oil and salt, break up veggies stuck together. Remove any ice chunks on the veggies. Ice chunks will cause a lot of moisture to steam the veggies during cooking–not good.

Step 3: Add Veggies to a Hot Sheet Pan

Remove the sheet pan from the oven with a hot pad holder. Line the sheet pan with parchment paper (if using). Spread the veggie on the sheet pan in a single layer. It’s important that the veggies aren’t too crowded to ensure even cooking.

Step 4: Roast

Roast the veggies for about 15-30 minutes, or until the veggies have a crisp, slightly-brown appearance.

Step 5: Remove From Oven and Enjoy

After removing from the oven, the veggies are ready to enjoy! At this time, you could add a squeeze of lemon juice or shredded parmigiano-reggiano cheese for extra flavor.

Roasting Times

Roasted frozen vegetables need about 15-30 minutes of cook time, depending on the type of vegetable.

How long should you cook a specific vegetable?

• Soft, small, or quick-cooking veggies, like corn or peas or zucchini only need about 15-18 minutes. And stir peas and corn often while cooking.
• Hearty root vegetables, like beets, cauliflower, sweet potatoes, and butternut squash need closer to 30 minutes to cook. Florets, like frozen cauliflower and broccoli, need about 20-25 minutes to cook.

The total cooking time will depend on your desired “doneness.” I love veggies, like broccoli and cauliflower, that have “burnt bits.” For me, I let veggies cook a bit longer until I see the burnt bits-YUM!

Pro Tip: Roasting any vegetable, whether fresh or frozen, is all about observation. Keep an eye on the vegetables, through the oven door, around the 15 minute mark. When they have the appearance desired, pull them from the oven. You can always put them back if they’re not cooked to your liking.

Flavor Variations

If you want to add additional flavor to the roasted frozen vegetables, try one of these flavor variations.

Before roasting the vegetables, you may want to add:

• Italian Seasoning (1 Tablespoon)
• Herbs de Provence (1 Tablespoon)
• Curry Powder (1-2 Tablespoons)
• Garlic Powder (1/2-1 teaspoon)
• 5-6 cloves of garlic, chopped
• lemon zest (grated rind of a lemon)
• black pepper (a few turns of the pepper grinder or about 1/2 teaspoon)
• red pepper flakes (add a couple pinches, a delicious way to add flavor and spice)

After roasting, you may want to add:

• grated parmigiano-reggiano cheese
• squeeze of lemon juice
• chopped fresh herbs, like parsley or dill

How Long Do They Last?

Store leftovers for up to 4 days in an airtight container in the fridge. Reheat in the microwave or a greased skillet on the stove-top.

Pro Tips

• Don’t unthaw freezer vegetables. It’s best to roast frozen vegetables straight from the freezer.
• Preheat the Sheet Pan. Starting with a hot sheet pan or baking sheet helps speed up the cooking process, allowing the veggies to instantly start cooking the moment they hit the oven.
• Parchment Paper. I always line my sheet pan with parchment paper before cooking a vegetable for easy clean up (you’ll notice this in the photos). Not using parchment paper (or foil) makes the frozen veggies crispier and allows the veggies to brown more evenly. So if you want browner/crispy vegetables, skip the parchment paper.
• Mix Different Vegetables. If you’re cooking multiple veggies on one sheet pan, make sure the veggies are relatively the same size and thickness. For example, don’t roast corn kernels and butternut squash chunks on the same pan. The corn will cook much faster than the squash. In this case, use two baking sheets.
• Don’t Overcrowd. Line the sheet pan with a single layer of vegetables. Overcrowding the pan will steam the veggies resulting in soggy vegetables. Make sure there is space between the veggies.
• Use a Higher Temperature. Roasting the frozen vegetables at 450F quickly cooks the veggies, allowing them to crisp up and brown (which adds delicious flavor to any vegetable).

Serving Ideas

Once you know how to roast frozen vegetables, easily make a nutrient-dense side for dinner or prep veggies for a make-ahead lunch. Here are a few ways to use the veggies:

An Easy Sheet Pan Dinner

Sheet pan meals are one of the best ways to keep meals easy, nutrient-dense, and healthy when life is busy. Here’s why: minimal dishes, hands-off cooking, and roasting food always = great flavor! The best sheet pan meals are made with a protein and veggies, which can be mixed and matched to change with the seasons. This sheet pan sausage and veggies recipe is the perfect example.

Here at Live Simply, we’re all about eating real-food and I know some members of the community may be following a gluten-free, paleo, or Whole30 way of eating. This recipe checks off all those boxes (yes, Whole30 allows for white potatoes).

A Meal-Prep Recipe

If you’re looking to get a jumpstart on your meals for the week, this recipe is also a great meal-prep idea. Roast up the veggies and sausage ahead of time, portion into containers (I love this set–as you can take them to work and reheat food easily). Or, add this meal (re-heated) to a thermos in the morning for a hot and ready meal at lunch. If you’re planning to make this recipe in advance and store it for later, 5 days is the max for freshness.

• 4-6 raw sausage links (pork sausage, chicken sausage, or turkey sausage)
• fingerling potatoes (or chopped yellow baking potatoes)
• cauliflower florets
• mini sweet peppers
• garlic cloves
• salt and pepper
• spices: rosemary, thyme, basil
• extra virgin olive oil or avocado oil

How to Make this Sheet Pan Dinner

This recipe is so incredibly easy. The most time-consuming part is just preparing the veggies, which will take about 10 minutes. Once chopped, this recipe is completely hands-off, making it the perfect easy sheet pan dinner recipe.

• First, cut a cauliflower head into florets (or buy pre-chopped florets to save time), halve the fingerling potatoes, and halve the sweet peppers.
• Next, place the veggies in a large bowl. Add the garlic, drizzle the oil, and sprinkle in the seasonings: salt, pepper, rosemary, thyme, and basil. Toss the veggies until well coated in the seasoning and oil.
• Next, line a large sheet pan (or two smaller sheet pans) with parchment paper (for easy cleanup). The sheet pan shouldn’t be “packed” with food as the food needs enough room for roasting without steaming. 
• Spread the veggies onto the sheet pan.
• Place the sausages in the bowl where the veggies were mixed, and lightly coat the sausages in any remaining oil and spices left at the bottom of the bowl.
• Add the sausage to the sheet pan, nestled in the veggies.
• Roast the sausage and veggies on the sheet pan for 30-40 minutes, until veggies are fork tender and sausage is cooked through.

Variation Ideas

The beauty of a sheet pan dinner is that with the foundation recipe you can change up how you make a meal based on seasons, food prices, or preference. Here are a few ideas for veggies you could use instead of the potatoes, cauliflower, and mini sweet peppers:

• Carrots (instead of the cauliflower or potatoes)
• Broccoli (instead of the cauliflower or potatoes)
• Zucchini (instead of the cauliflower or potatoes)
• Butternut Squash (instead of the cauliflower or potatoes)
• Brussel Sprouts (instead of the cauliflower or potatoes)
• Bell Peppers (instead of the mini sweet peppers)
• Sweet Potato (instead of the fingerling potatoes)

Serving Ideas

Serve this easy sheet pan dinner as-is, without anything else (making it super easy and fuss-free). If you want to add something extra, here are a few ideas….

• Add a salad on the side. I love this weeknight salad.
• Toss in a handful of spinach after cooking the veggies, allowing the steam to wilt the greens with the veggies and sausage.
• Spoon the veggies on top of a bowl of arugula that’s been tossed with olive oil and lemon juice and add some parmesan cheese on top.
• Serve on top of quinoa or rice. This may be too much with the potatoes and cauliflower, but if you’re using a different veggie, this would add healthy carbs to the meal.
• Top with a balsamic glaze or reduction. Like this recipe.
• Serve with mustard.
• Shred parmesan cheese over top.

How to Bake Sweet Potatoes

There are different ways to roast and bake sweet potatoes:

• Chop sweet potatoes into cubes, drizzle with olive oil, then bake on sheet pan at 425F for 30 minutes.
• Pierce sweet potatoes with a fork, wrap in foil, then bake in the oven for 1 hour, until soft and tender.
• Then there’s the no-baking way to bake a sweet potato in the Instant Pot.

All of these methods and recipes will render a delicious end result, but nothing is like the method I’m about to teach you. Prepare to be majorly wowed by the flavor of this recipe. Even if you don’t like sweet potatoes, I think this recipe will change your mind. And the best part, this recipe only requires 3 ingredients: sweet potatoes, olive oil, and salt.

Just real-food goodness that’s flavorful and super healthy! Just as real food should be.

How to Make the Best & Quickest Oven Baked Sweet Potato Recipe

The secret to creating the best and quickest baked sweet potatoes is to first slice each potato in half. Sweet potatoes are an incredibly large and dense vegetable, in their raw state, which means they take forever to fully cook. When the sweet potatoes are halved, the baking time is dramatically reduced.

But something else happens when the potatoes are halved. The halved potatoes, when cooked flesh-side down, caramelize. Caramelization = incredible flavor and texture. 

The end result is the best baked sweet potatoes!

I won’t ever go back to the slow method for baking a sweet potato ever again. Give this method a try and tell me what you think.

How to make this recipe…

• Step 1: Scrub any dirt or debris off the potatoes (you’ll want to eat the delicious and nutrient-dense potato skin once baked)
• Step 2: Use a large sharp knife to cut the potatoes in half.
• Step 3: Place a piece of parchment paper on a sheet pan. This will keep clean up quick and easy for you.
• Step 4: Drizzle the halved potatoes with olive oil.
• Step 5: Sprinkle sea salt over each potato half.
• Step 6: Flip the potato halves so the sweet potato is flesh side down.
• Step 7: Bake for 30 minutes at 400F in the center rack of the oven.

How to Serve Baked Sweet Potatoes

This recipe can be used in so many different ways to create a variety of nutrient-dense meals, from breakfast to lunch to a dinner main meal or side dish. Here are a few ideas:

• As a side dish, enjoy the fiber-rich sweet potatoes with a healthy fat like butter and cinnamon or pepper. Serve the potatoes alongside grilled boneless chicken thighs, a roasted whole chicken, grilled steak, or your favorite protein.
• For a dinner, top a sweet potato with homemade chili for a stuffed sweet potato meal.
• For a lunch, make buffalo chicken stuffed sweet potatoes by tossing roasted and shredded chicken with a buffalo sauce (like this one from primal kitchen), then top the roasted potato with the chicken and a dollop of sour cream and cilantro. You can also do this with Instant Pot BBQ chicken.
• For a protein breakfast, spoon nut butter (like peanut butter) over the potato and top with banana slices and cinnamon and a teaspoon of hemp seeds (optional). This is one of my favorite breakfasts! Serve with fluffy scrambled eggs, a simple cheese omelette, or one of 15 different ways to make eggs for breakfast.

How to Prep Sweet Potatoes in Advance

Baking sweet potatoes in advance will save you a ton of time and make eating healthy, real-food meals easier during the busy week.

To prep sweet potatoes in advance…

• Bake the sweet potatoes: cut in half, drizzle with olive oil and sprinkle with salt, then roast on a sheet pan for 30 minutes.
• Once baked to perfection, allow the sweet potatoes to cool on the sheet pan. You don’t want to place the sweet potatoes directly into a storage container while hot as this will cause condensation to build in the container.
• Once fully cool, place the potatoes in a storage container and place in the fridge. (Read: My best tips for storing fresh food in the fridge.)