Slow Baked Sweet Potatoes

I haven't posted for what seems like ages, but I have good reason! I just moved into my apartment, meaning I moved into a new kitchen! Tonight I cooked my first meal in the apartment! I'm excited to say my kitchen is fully stocked and ready to be cooked in.

I wanted to make something easy in case the oven didn't work properly or the stove blew up. Luckily, all things went smoothly. If I make this recipe again, I'm definitely going to try to keep the skins on the potatoes from getting as tough, but overall, they were delicious. I didn't do a complicated base for the sweet potatoes, but I liked the simple combination of beans and rice.

Slow Baked Sweet Potatoes
Adapted from Edible Perspective
Serves 2
Ingredients:
2 Sweet potatoes
Extra Virgin Olive oil
Everyday Seasoning (From Trader Joe's)
1 bag brown rice (I used the frozen kind from TJ's)
1 can Cuban style black beans

Step 1: Preheat oven to 350 degrees. Slice the sweet potatoes into 1/2 inch discs

Step 2: Spread slices across a casserole dish, drizzle with olive oil, and sprinkle with seasoning.

Step 3: Bake potatoes for 20 minutes, flipping halfway through. Bring temperature up to 400 degrees and bake for another 20 minutes, flipping halfway through.

Step 4: While the potatoes are baking, heat beans in a pan over medium heat. Make brown rice and mix the two together once heted.

Step 5: Serve sweet potatoes over beans and rice.

Enjoy!