Everyday Sweet Potato Recipe

Sweet Potato Recipe

I make this sweet potato recipe about 2-3 times each week. I can't believe I've forgotten it until now!

Sweet potatoes are one of nature's powerhouse foods. They are one of the best sources of beta-carotene (vitamin A), and potassium, and they also offer a bit of many other vitamins and minerals like vitamin C, B vitamins, vitamin K, calcium, magnesium and phosphorus. Sweet potatoes even have a little protein!

Given the nutrient profile, I am highly motivated to get sweet potatoes into my children (and my husband for that matter). My children request these sweet potato fries nearly every day, and I don't feel bad saying "sure!"

If you're new to coconut oil and are a little concerned about a high-fat food, please see our article on good fats and bad fats.

Want to start cooking with more powerhouse foods? Check out our

article on good health natural foods...


This recipe is

    VEGETARIAN

    VEGAN

    WHOLE FOODS

This recipe is also
    gluten-free

    dairy-free

    soy-free

    nut-free

    egg-free

    corn-free

Ingredients

3 large sweet potatoes

1/4 cup oil

sea salt

1/2 c coconut oil

1 Tbsp honey

2 tsp ground cinnamon

Directions

Preheat oven to 400F. Peel sweet potatoes and chop into fry-sized pieces. Toss sweet potatoes in oil. Place on a baking sheet lined with parchment paper. Cook at 400F for 20-30 minutes until fries are soft through and starting to brown at the edges. For crisper fries, flip after 20 minutes and cook 10-20 minutes longer. Baking time will depend on how thick the fries were cut, so keep an eye on them the first time around. Sprinkle fries with sea salt to taste.

While fries are cooking, combine coconut oil, honey and cinnamon in a small bowl.

Serve the fries with the honey-cinnamon dip on the side. Dip will stay good at room temperature for one week. It is a great treat on toast, pancakes, or baked squashes.

Serves 4-6, technically, but my two boys can eat all these fries themselves...


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