Culinary Virgin Coconut Oil – Roasted Sweet Potatoes
Pre-heat oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet or shallow baking dish with parchment paper for easy clean-up.
Peel sweet potatoes, if desired, or leave the sweet potato skins on (they’re edible). Cut sweet potatoes into wedges or bite-sized pieces. Sweet potato cubes are great for salads, while sweet potato wedges are good for side dishes. Whatever shape you choose, try to make the pieces the same size for even cooking.
Arrange sweet potatoes in a single layer on the baking sheet. Drizzle with coconut oil and sprinkle with salt, pepper, paprika, cumin, and garlic powder. Toss to evenly coat.
Bake until tender, crispy, and lightly charred for about 45 minutes, tossing about halfway through cooking time.
How to make
3 large sweet potatoes scrubbed
2 tbsp warmed coconut oil
1 teaspoon kosher salt or sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon paprika
1/8 teaspoon cumin
1/8 teaspoon garlic powder