Sweet potatoes come in all different forms these days: steamed, pureed, cut into fries, mashed, you name it. My personal favorite is these roasted sweet potatoes that I lightly sauté for a crunchy exterior, then roast in the same pan for a soft interior. I love to make these simple, with lots of garlic and coconut oil, but you would also try them with thyme & rosemary, or curry spices and cumin. Enjoy these for breakfast with eggs, for lunch atop a salad or with The Lunch Bowl, or dinner in Salmon Bowl. You could also eat them dipped into pesto or hummus as a snack!
One note for this recipe is that the quality of the sweet potatoes is really important. I have tried a lot of different places and my favorite is Whole Foods. I’ve found that Trader Joes is really hit or miss… sometimes their sweet potatoes are completely flavorless! You can also look at your local farmers market. It’s also important to use them fresh and not let them sprout in your cupboard! When you’re making something simple, high quality, fresh ingredients help achieve the best flavor.
Recipe for Roasted Sweet Potatoes
- 3 tbs coconut oil
- 1 large or 2 medium sweet potatoes
- 6 cloves garlic, finely chopped
- freshly ground salt & pepper
- Preheat your oven to 350ºF.
- Wash, dry, and cut the sweet potato into 1″ cubes.
- Heat the coconut oil in a large cast iron skillet over medium heat. Add the garlic and cook for about 2 minutes.
- Add the sweet potatoes and sprinkle with salt and pepper to taste. Cook for 12-15 minutes, stirring often.
- When the potatoes are browned on all sides, place the entire skillet in the oven. Roast for 15-17 minutes, or until the potatoes are cooked through and tender.
- Let cool for about 5 minutes before enjoying!