Bite-sized chunks of sweet potato tossed in coconut oil, cumin, and cinnamon. Then baked until crispy and soft.
Sweet potatoes are so delicious and they are a great replacement for regular potatoes. Sometimes I get bored with regular potatoes and want to try something different. The color of sweet potatoes look great on any plate and the nutrition is also a big bonus.
I have this big container of coconut oil that my husband bought at Costco. I'm very excited about learning new ways to use it. I found out that coconut oil is tastes amazing with sweet potatoes. It enhances the sweetness without adding sugar. From now on I will always use coconut oil with my sweet potatoes.
The cinnamon also enhances the sweetness while the cumin adds a savory almost smokey component. I think this is a great combination and a great side for any meal.
1 very large sweet potato
1 Tbsp coconut oil, melted
1/4 tsp cinnamon
1/4 tsp cumin
Sprinkle of sea salt
Wash and scrub the sweet potato. Then, cut the potato into bite sized chunks, leaving the peel on for added nutrition.
Toss the potato chunks with the coconut oil until it coats all. Then add the spices and continue mixing and tossing until well blended (the oil helps the spices stick to the potato pieces).
Place the sweet potato chunks into a shallow baking dish and bake at 400F for about 40 minutes until they start to brown and are soft on the inside.
Makes 2 servings. I served these with my Honey and Soy Chicken. Enjoy.