Sweet potatoes have become my go-to snack since going grain free. I love to make up a large batch and keep them in my fridge. They make a great post run snack. They also make a quick and easy addition to lunches.
Here is my favorite recipe. It’s quick, simple and guaranteed to make your kitchen smell wonderful!
Easy Roasted Sweet Potatoes
Prep time: 10 minutes Cook time: 20-30 minutes
Ingredients
- 1 or 2 sweet potatoes cut into half inch cubes or strips
- 1 or 2 tablespoons coconut oil or olive oil
- sea salt to taste
- pepper to taste
Directions
- Preheat oven to 400 degrees
- Put coconut oil in roasting pan and place in oven to melt while cutting up the potatoes. If using olive oil there is no need to put it in the oven.
- Wash potatoes. If the skin is in good condition I leave it on for the additional nutritional benefit of the fiber. Plus it saves time. Because I eat them all week, I usually prepare 2 or 3 potatoes. Cut them however you prefer (cubes or strips), just try to keep them uniform in size so they will roast evenly.
- Once the coconut oil is melted, place the sweet potatoes in the pan and season with sea salt and pepper. Toss them with a large spoon making sure all potatoes are coated.
- Place in oven and roast 20 -30 minutes. Set a timer for 10 minutes and stir well. One or two potatoes will be soft and ready after about 20 minutes. If cooking more potatoes you may need to cook them another 5 to 15 minutes. Just check them for doneness every 5 minutes. Potatoes are done when you can easily insert a fork.
What is your favorite way to eat sweet potatoes? Share in the comments below.
