Sweet potatoes. You think of them at Thanksgiving, casseroled or candied. You might order them in french fry form, if you want something “healthy” to go with your burger. But they are so much more!
Ubiquitous in my native South, these little tubers pack some serious nutritional punch. They are absolutely bursting with vitamins A and C, and boast a low glycemic index. They also give you pretty skin. I’ve heard of celebrities eating only sweet potatoes for days before a photo shoot to get “that glow” beta carotene gives. It just makes my palms orange. But I digress…
Sweet potatoes are a staple on our table. We eat them super frequently, but not exactly the same way I did as a child. Then, sweet potatoes were almost always served in “casserole” form, which involved those pretty orange gems being boiled, creamed together with a copious amount of butter, then topped with more butter, brown sugar and pecans than you can shake a stick at. That preparation is certainly tasty, but then it’s pretty much dessert!
These days, we save the sweet potato casserole for holidays, and keep our weekday fare very much lighter. I have about a million variations on roasted sweet potatoes, but I’ll share this favorite today. The combination of coconut oil with sweet, savory and warm spices will blow your mind. Enjoy.
Roasted Sweet Potatoes with Coconut Oil
2.5 pounds of sweet potatoes, cubed into 1 inch pieces (peels or no peels–your preference!)
1 tablespoon coconut oil, melted
1 tablespoon honey
1 teaspoon grated orange rind (optional)
1 teaspoon cinnamon
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Kosher salt
Sweet and spicy pecans (optional, but awesome)
Preheat your oven to 400.
Mix the melted coconut oil, honey, orange rind, cinnamon, chili powder and cumin in a small bowl.
Pour the sauce over your cubed sweet potatoes, tossing well to coat. (NOTE: Cold sweet potatoes will make the coconut oil seize up a bit. That’s okay, just toss the potatoes again after about 5 minutes in the oven.)
Spread the potatoes evenly on a cookie sheet coated with parchment paper. Sprinkle with Kosher salt.
Bake at 400 for 25 minutes, turning once during cooking. Check your potatoes. Are they almost tender? If so, it’s time for my secret step: the broiler, baby.
Kick the heat up to broil, and roast for about 3 minutes extra, until the potatoes brown lightly on top and puff up around the edges.