Roasted Sweet Potatoes
The combination of coconut oil and sweet potatoes can’t be beat! Load up on antioxidants while satisfying the need for something a little sweet. My family roasts sweet potatoes several times a week and sometimes end up eating them right off the tray (not exactly mindful eating!). Make extra to toss the cubes into bowls or salads the next day!
INGREDIENTS
Serves 4-6
2 tablespoons of coconut oil
2 pounds of sweet potatoes, cut into 1-inch squares (about 4 medium-sized)
½ teaspoon paprika
1 teaspoon sea salt
1-2 tablespoons parsley, finely chopped (optional)
¼ teaspoon black pepper
Additional sea salt to taste
The combination of coconut oil and sweet potatoes can’t be beat! Load up on antioxidants while satisfying the need for something a little sweet. My family roasts sweet potatoes several times a week and sometimes end up eating them right off the tray (not exactly mindful eating!). Make extra to toss the cubes into bowls or salads the next day!
INGREDIENTS
Serves 4-6
2 tablespoons of coconut oil
2 pounds of sweet potatoes, cut into 1-inch squares (about 4 medium-sized)
½ teaspoon paprika
1 teaspoon sea salt
1-2 tablespoons parsley, finely chopped (optional)
¼ teaspoon black pepper
Additional sea salt to taste
METHOD
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. In a small saucepan, melt the coconut oil. Place the cubed sweet potatoes in a large bowl and toss with coconut oil to coat evenly. Add in the paprika, black pepper, and sea salt and mix. Spread the sweet potatoes evenly in a single layer on two baking sheets. Roast for about 35-40 minutes, stirring after about 20 minutes. Remove the trays from the oven once the sweet potatoes are golden brown and darker around the edges. Let cool for a few minutes, then toss the sweet potatoes with the chopped parsley (optional). Adjust seasonings to taste.
*Note: oven times may vary.
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