I was on the fence about posting this recipe. Certainly you don’t need me to tell you how to make roasted sweet potatoes. You might need me tell you how to make stuffed whole wheat focaccia or why planks are better than crunches. Roasted sweet potatoes though, I think you can handle it on your own.
However (bear with me, I’m about to make my point) what you might need is for me to tell you that there’s a better way to make roasted sweet potatoes and it involves virgin coconut oil.
Yes, roasting sweet potatoes in coconut oil changes everything. It takes this dish to a whole new level. The crazy-awesome-delicious level.
Let’s be completely real with ourselves: everybody loves roasted sweet potatoes, but coconut oil roasted sweet potatoes are THE REAL DEAL. No brainer.
So this is more of a suggestion than a recipe (I’m still posting the recipe btw, don’t worry). Next time you’re about to make yourself roasted sweet potatoes use virgin coconut oil and I’ll promise, once you go coconut oil you’re not going back (it doesn’t rhyme as it should...)
One last thing, we’re talking sweet potatoes here not regular potatoes; and you know why, don’t you? Because....because...sweet potatoes are much much healthier. They’re probably one of the best food on the planet. Not convinced? Read here.
Coconut Oil Roasted Sweet Potatoes Print this recipe!
1 ½ tablespoons virgin coconut oil
2 large sweet potatoes, peeled (or unpeeled, your choice) and cut into ½-inch chunks
¾ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 teaspoon of fresh thyme leaves
Preheat oven to 400°F (205°C). Melt the coconut oil in the microwave (or in a small saucepan over low heat).
In a large bowl toss together sweet potatoes, coconut oil, salt, pepper and thyme.
Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 45 minutes.
One serving yields 88.5 calories, 3.5 grams of fat, 12 grams of carbs and 3 grams of protein.