Sweet potatoes are one of my cupboard staples; mashed they make an excellent side, baked with clove, butter, and honey is one of my favorite treats, and roasted sweet potatoes are an easy, yummy improvement to any meal. They can be served as a side or piled on a bowl of grains and sauteed vegetables. The earthy sweetness of sweet potatoes is a perfect foil to many bitter or savory foods, which is why I typically add roasted sweet potatoes to dishes involving kale or other leafy greens.
On top of being extremely versatile, deliciously sweet, and easy to prepare, sweet potatoes are a health food powerhouse. Packed with fiber, vitamins B and C, and more than four times your daily value of vitamin A, roasted sweet potatoes make a fantastic addition to any meal.
Ingredients:
- 2 large sweet potatoes
- 2 tablespoons coconut oil (melted)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
1.Preheat oven to 425℉. Peel sweet potatoes and slice them thinly crosswise. Quarter the sweet potato slices and place them in an 8x8 baking dish.
2.Add coconut oil, cinnamon, and salt to baking dish and stir until sweet potatoes are evenly coated.
3.Bake for 35-45 minutes to desired tenderness.
Like I mentioned above, these roasted sweet potatoes are incredibly versatile. Sometimes I like to add a balsamic reduction in the last ten minutes of roasting for an additional boost of flavor. I enjoy mixing these roasted sweet potatoes in with my scrambled eggs or serving them in a salad. Get creative with these sweet potatoes, you won’t be disappointed in your creations!