The smell of roasting sweet potatoes with coconut oil has a lovely hint of toasted marshmallow. Maybe that's why I love them so much!
There are a lot of wonderful sweet potato ways. Today, they are big "fries," but tomorrow, it's chips with cinnamon, sea salt and nutmeg, served with a dollop of cashew butter (my favorite).
Give this one a try and share how it goes! So simple, so quick, so delish.
5 organic sweet potatoes, cut lengthwise into quarters, and if a big tater, eigths (I like to use jewel or garnet, but any orange fleshed sweet potato will be yummy.) Make 'em fry size.
2 TBS of coconut oil
2 tsp sea salt (or to taste)
Heat oven to 425 degrees F
1. Line a baking sheet with parchment (I use If You Care's unbleached, compostable parchment)
2. Place the fries on the sheet, and rub each slice with the coconut oil so it is well coated.
3. Sprinkle with sea salt, turning to cover all sides
4. Bake at 425* F for about 20 minutes or until golden brown.
How do you like your sweet potatoes! Share your wicked skills in the comments!
1. Store sweet potatoes in a cool, dry, ventilated space and they will last up to two weeks. Try not to store in the refrigerator as it could make the core hard. Since I don't have a root cellar, nor air conditioning, I will store mine in the fridge in a basket, but use them in a matter of days.
2. Japanese sweet potatoes work well as fries, too, but they have a very different taste and are much more starchy. So, for those on gut healing diets that need to avoid starch, the orange fleshed potato is a better choice.
3. Bacon Fat. Instead of coconut oil, bacon fat is simply fabulous with sweet potatoes. If you make bacon this way, the fat is easy to save and is a cleaner draw.
4. If you just want one. You can just make one.