There are many different ways to make the perfect breakfast casserole. Here are 5 of the best breakfast casserole recipes that are made with simple ingredients found at any grocery store.

21 Best Side Dishes for a Breakfast Casserole

1. Yogurt Bowls or Parfaits

Serve a nutrient-dense yogurt bowl as a side dish: yogurt, granola, fruit, and other toppings. Make the yogurt bowls into fancy parfaits by adding fruit to the bottom of small mason jars or wine glasses, add yogurt on top, and spoon homemade granola on top (just before serving).

2. Toast

This is a great way to serve a side dish with minimal effort. Top the toast with butter, jam, mashed avocado, or make peanut butter and banana toast.

3. Green Salads with Homemade Dressing

If you’re serving the casserole for brunch, a green salad with a vinaigrette dressing or ranch dressing is a great side option. Or make a romaine and kale Caesar salad or peach, arugula, and goat cheese salad.

4. Melon Prosciutto Salad 

This melon prosciutto salad is perfect for a special occasion and pairs perfectly with an egg casserole (like a frittata or sausage and egg casserole) or a French Toast Casserole.

10. Croissants

Croissants pair perfectly with any egg casserole dish. Pick up your favorite croissants from the store or a bakery and serve plain, or with butter, jam, or honey.

11. Meat and/or Cheese Board

For a special gathering, serve an assortment of cheese or cured meats: salami, cheddar cheese, parmesan cheese, gouda, manchego, along with some fruit (or veggie sticks). Here’s how to build an epic charcuterie board.

12. Muffins

Homemade muffins pair perfectly with an egg casserole. A few of my favorites: almond flour banana muffins, einkorn muffins, banana-maple einkorn muffins, or pumpkin einkorn muffins.

Make a batch of muffins for a gathering, or on the weekend for a quick breakfast during the week (along with a slice of make-ahead egg casserole or omelet cups).

13. Scones

A great bread option to pair with any egg casserole. I love to make scones with einkorn flour (which is easier to digest and higher in protein than modern wheat). Try my Einkorn Pumpkin Scones or Einkorn Blueberry Scones.

14. Quick Bread

Make your favorite quick bread, like almond flour banana bread, orange-cranberry einkorn bread, or almond flour pumpkin bread. Slice it up and serve alongside any egg breakfast casserole. Or, make the bread on the weekend and serve slices with a casserole for a quick weekday breakfast.

15. Bagels and Cream Cheese

No cooking required with this side dish and a great way to make a hearty breakfast for a crowd: serve your favorite egg casserole alongside bagels and cream cheese. Add fruit on the side for a complete meal.

16. Pancakes

Homemade pancakes and eggs always go together. Serve your favorite egg casserole with a side of homemade pancakes.

And yes, this even works for a busy morning. Make the pancakes over the weekend and store in the fridge. Simply reheat and you have an amazing breakfast even on the busiest of days.

I love sheet pan einkorn pancakes, almond-oat pancakes, or traditional einkorn pancakes.

17. Waffles

Waffles go perfectly with any egg dish! You can make the waffles in advance, then pop in the toaster on busy mornings to pair with a make-ahead casserole, like this sausage and egg casserole, frittata, or omelet cups. I love to make einkorn waffles or almond flour waffles.

18. Potato Hash

This sweet potato hash is perfect to pair with any casserole. And just like many of the recipes on this list, it may be prepared in advance and reheated throughout the week for a quick side dish.

20. Eggs

If you’re making a French Toast Casserole, why not add protein on the side with eggs? Fluffy scrambled eggs, an egg and cheese omelette, hard or soft boiled eggs, or sunny side up eggs are perfect to pair with a bread-based dish.

21. Coffee Cake

A delicious sweet treat for a holiday gathering or special occasion that pairs perfectly with a casserole. I make this einkorn coffee cake every Christmas.

How Many Pounds of Beans Should You Cook?

I recommend cooking 1 lb of dried beans in the Instant Pot, particularly if you have a 6 or 8 quart Instant Pot. The problem with cooking more beans is that you’ll likely go over the fill line within the pot liner, which can cause the pressure cooker to overflow and fail.

Step 1: Rinse Beans

Rinse the beans of choice under fresh water (such as: black beans, garbanzo beans, pinto beans, kidney beans, white beans, lima beans, etc.) and pick out any undesirables (stones, etc.). To do this easily, place the dry beans in a colander and rinse with cold water, running your hands through the beans to find any stones, etc.

Step 2: Add Beans to the Instant Pot

Add the dry beans to the Instant Pot. I use a 6 quart Instant Pot (like this). An 8 quart Instant Pot also works well for cooking dried beans as you’ll need room for both the water and beans and don’t want to go over the fill line.

Step 3: Add Water and Seasonings

Add the white or yellow onion (keep the halved onion intact, no need to chop), bay leaves, garlic cloves, olive oil (prevents foam from forming at the top), salt (I use 1 tablespoon for 8 cups water and 1 lb of beans, but this will be based on your taste). 

Step 4: Cook for 15-40 Minutes Depending on Type of Bean

Lock the lid on the Instant Pot and set the Instant Pot to Manual, High Pressure for the designated time according the bean used (see below for specific cooking times, anywhere from 15-40 minutes depending on the type of bean). The valve on top should be set to Sealed. 

Step 5: Let Pressure Release Naturally

Once the beans are done cooking, let the pressure release naturally for 30 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid. If you’re short on time, you can do a 15 minute natural pressure release, then a quick release. But the best results are always with a longer natural release.

Step 6: Remove Aromatics and Enjoy

Remove the aromatics (bay leaves, onions, garlic). Drain and rinse the beans, if desired. Or, you can store or serve the beans with some of the liquid. This all depends on how you plan to use the beans.  

Avoid Hard Beans With These Tips

• Use a Natural Pressure Release: By using the cook times recommended in this recipe and a natural pressure release after the cooking time is done, you should easily avoid dreaded hard beans.
• Use Fresh Beans: Another reason people end up with hard cooked beans is because their dry beans are too old. Buy the freshest dry beans possible, and don’t store them for years upon years in your pantry. Doing so will help you achieve perfectly tender beans every time.

What Makes This Cold Pasta Salad So Good

This is one of my favorite cold salad recipes to make during the hot summer months. (Other favorite recipes: with fruit and Greek yogurt dip, Simple Cucumber Salad, Easy Marinated Chickpea Salad, Greek Yogurt Coleslaw, Kale and Romaine Caesar Salad). It’s the perfect summer pasta salad to serve as a side dish or main dish.

• Minimal Cooking: The best part is this recipe requires very little cooking; just cooking the pasta. The no-cook fresh ingredients and pasta are mixed with a flavorful, homemade zesty Italian dressing made with simple ingredients.
• Quick and Easy to Make: The entire salad comes together in about 30 minutes, from cooking the pasta to chopping the fresh ingredients and making the salad dressing.
• A Tasty Side Dish or Main Dish: When I think of summer food, pasta salad comes to mind! The perfect pasta salad is one that works for a weeknight dinner alongside grilled chicken or steak or a great side dish for a summer bbq cookout. This flavorful pasta salad is exactly that.
• Make-Ahead Lunch: The salad may be prepped and stored up to 3 days in advance, making it the perfect dish for a meal prep lunch. This salad doesn’t call for any ingredients that easily get mushy or soft (like feta cheese or greens). Add the prepared salad to meal prep containers or mason jars for an easy grab-and-eat lunch.
• Flavorful: The homemade Italian dressing makes everything pop. Sure, you could use a store-bought bottle of Italian dressing instead. But most store-bought dressings contain inflammatory oils (like sunflower, canola, and soybean oil) and lack the incredible flavor of this homemade version.

Ingredients Needed

Italian Pasta Salad Ingredients:

• 12-16 ounces pasta (such as: rotini, penne, or fusilli shaped pasta)
• 1 pint cherry tomatoes, cut in half (or grape tomatoes)
• 8 ounces fresh mozzarella cheese (cut into small, bite-sized pieces)
• 4 ounces sliced salami, cut into quarter pieces
• 3/4 cup sliced pitted black olives (or your favorite pitted olives)
• 1/2 cup chopped red onion
• 1/2 cup sliced pepperoncini peppers
• 1/2 cup chopped artichoke hearts
• 1/4 cup chopped fresh parsley (flat leaf parsley)

Zesty Italian Dressing Ingredients:

• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon chopped fresh parsley (flat leaf parsley)
• 2 teaspoons Italian Seasoning (or 1 teaspoon dried oregano and 1 teaspoon dried basil)
• 1 teaspoon salt
• 2 garlic cloves, minced
• black pepper, to taste

How to Make, Step By Step

Step 1: Boil the Pasta

Add water to a large pot. Add salt to the water. And bring the water to a boil. Once boiling, add the pasta and cook according to the package directions.

Step 2: Chop the Salad Ingredients

While the pasta cooks, chop the delicious salad ingredients: halve the cherry tomatoes, cut the mozzarella into smaller pieces, quarter the salami slices, slice the olives, chop the parsley, and cut the artichoke hearts into smaller pieces. Everything should be bite-sized!

Step 3: Make Your Own Dressing

In a mason jar or small bowl, whisk the zesty Italian salad dressing ingredients: olive oil, red wine vinegar, Italian seasoning, salt, minced garlic, a few turns of the black pepper grinder.

Step 4: Drain the Pasta

Once the pasta is cooked (al dente), drain the pasta into a colander. Then run fresh cold water over the pasta. Pour the drained pasta into a large mixing bowl.

Step 5: Combine the Pasta with Half the Dressing

While the pasta is still warm, whisk the dressing again and pour half the dressing over the pasta. Toss to combine and evenly coat the pasta noodles with the dressing. This allows the pasta to soak up the amazing flavors of the dressing.

Variations

Gluten-Free Pasta Salad: Use gluten-free pasta. Jovial Foods Brown Rice Pasta is my favorite. Also, check the salami to make sure it is gluten-free. I like Applegate brand as it doesn’t contain any gluten.

Dairy-Free Pasta Salad: Skip the cheese in this recipe for a dairy-free pasta salad.

Use Different Cheese: I love mozzarella cheese as it holds up well with the dressing without turning mushy. If you want to use a different cheese, try shredded or shaved Parmigiano-reggiano (parmesan cheese), crumbled feta cheese, cheddar cheese cubes. Feta cheese will turn mushy in the salad, so don’t add the feta until the salad is served and lightly toss to mix the cheese with the other ingredients. Shredded parmesan and cheddar cubes will both hold up well when tossed with the other ingredients and stored in the fridge.

Use Different Veggies: Don’t want to use artichoke hearts? Skip this canned ingredient and try something else instead: sliced fresh cucumber, more olives, more peppers, chopped fresh red or green bell pepper. This salad is very easy to customize by adding more of an ingredient, skipping the ingredient, or subbing it with a different ingredient.

Add Fresh Herbs: I love to add a handful of chopped fresh basil, oregano, or even mint to the salad, along with the parsley! Fresh herbs add incredible flavor, so if you have these herbs growing in your garden or have some extra in the fridge (because you’ve been storing herbs properly), add them!

Chicken or Shrimp Pasta Salad: Instead of salami, add 2 cups of cooked (peeled) shrimp to the salad. You could also add chopped grilled chicken or shredded rotisserie-style chicken. A delicious variety that turns the salad into more of a main meal.

How to Store

Store the pasta salad in the fridge in an airtight container for up to 3 days. Even after combining the salad with all the dressing, the salad will store well without turning mushy for a couple of days. Serve the salad cold or at room temperature.

If you plan to make this salad for a meal prep lunch and eat it over the next few days, add a little of the remaining dressing before enjoying for lunch each day. This way the salad tastes super fresh!

Serving Suggestions

This recipe is the perfect side dish for a summer bbq, picnic, or dinner at home. Make this salad a main meal by adding more salami, or subbing out the salami for cooked shrimp or chopped chicken. As a side dish, here are a few of my favorite proteins to serve with this cold pasta salad:

• Instant Pot BBQ Pulled Chicken
• Grilled Boneless Chicken Thighs
• Grilled Chicken Kebabs
• Grilled Steak
• Crispy Herbed Chicken Thighs
• Grilled Chicken Burgers
• Blue Cheese Burgers
• Skillet Salmon
• Salmon Burgers
• Chicken Tenders

Of course, for dessert, don’t forget to make homemade popsicles for the ultimate summer meal! Or serve a tray of fresh berries and fruit with Greek Yogurt Fruit Dip.

Ingredients

What you’ll need to make this healthy coleslaw recipe…

• ½ large green cabbage finely shredded (about 5 packed cups)
• 1 teaspoon salt
• 1 cup shredded carrots
• ½ small sweet yellow onion chopped (½ cup once chopped), alternatively, use a red onion or green onions
• ½ cup plain Greek yogurt
• 1 Tablespoon apple cider vinegar (or lemon juice or white vinegar)
• 1 Tablespoon pure maple syrup (or honey)
• 1/2 Tablespoon dijon mustard
• ½ teaspoon salt
• pepper to taste
• (optional) 1 teaspoon celery seed

Step 2: Make the Greek Yogurt Coleslaw Dressing

While the cabbage rests, make the greek yogurt dressing. In a medium-size bowl, combine Greek yogurt, apple cider vinegar, pure maple syrup (or honey), dijon mustard, salt, and black pepper. Taste the dressing and adjust salt or sweetener to taste.

Step 3: Remove Water From Cabbage

Pour the salted cabbage into a colander and rinse with fresh water to remove the salt.

Place the cabbage on one half of an absorbent dish towel (you may want to layer two dish towels), layering a portion of the dish towel over the cabbage. Press on the top of the towel to remove water from the cabbage. I prefer to squeeze the dish towel, with the cabbage inside, over the sink, allowing the water to exit through the towel.

Step 4: Mix the Cabbage, Carrots, and Onions

Rinse out the large bowl so you can use it to make the slaw.

Return the cabbage to the bowl. Add the shredded carrots and onions to the cabbage. If you’re using a coleslaw mix, you’re welcome to add the onion now or skip it.

Step 5: Combine Greek Yogurt Dressing With Cabbage Mix

Pour the yogurt dressing over the vegetables (cabbage, carrots, and onions) and stir to combine. Serve the coleslaw immediately, or for best flavor allow the coleslaw to sit in the fridge for a few hours (covered).

Make-Ahead Instructions

A cruciferous vegetable, like cabbage, is super hearty. You can meal prep a recipe with cabbage, like this coleslaw or this cilantro-lime slaw for tacos, without worrying about the cabbage breaking down quickly.

And thanks to the salting technique (which removed much of the water from the cabbage), the slaw keeps in the fridge for 2 days without getting soggy, watery, or gross.

I also find that the flavor of this Greek yogurt coleslaw improves after it rests in the fridge overnight, so it’s a great recipe to make the day before a party or cookout.

Make the coleslaw at least 30 minutes before serving or up to 2 days in advance, mixing both the dressing and vegetables together, store covered and sealed in a bowl or airtight container.

How to Store

Store coleslaw in an airtight container or a bowl covered with plastic wrap (or beeswax wrap for a non-plastic option).

How Long Does it Last?

It’s best to enjoy this cabbage slaw within 2-3 days of combining the ingredients, when stored in an airtight container. So don’t toss any leftovers as they’ll make a great side dish for tomorrow’s lunch or dinner!

How to Serve

Serve this coleslaw just as you would a mayo coleslaw recipe. Here are a few of my favorite ways to enjoy this Greek yogurt coleslaw…

• Summer Sandwich Topping: Make Instant Pot Southern Pulled Chicken or Crock-Pot Pulled Beef Roast. Add the meat to buns (brioche buns are my favorite) and top with this creamy greek yogurt coleslaw. So good! Serve the sandwiches alongside Zesty Italian Pasta Salad for the ultimate summer meal!
• Taco Topping: Add the slaw on top of ground beef tacos or chicken tacos. I add about 1/4 cup of chopped cilantro to the slaw when making it for tacos.
• Summer Side Dish: Serve the slaw on the side of your favorite healthy meal: burgers, chicken burgers, grilled boneless chicken thighs, hot dogs, steak, bbq ribs, chicken tenders.
• And don’t forget to make homemade popsicles for dessert! Slaw and summer popsicles = the perfect pairing!

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:

How to Make Video

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.)