Today I’m writing from Arizona after being on the road for about 14 hours yesterday. I’m exhausted! In an effort to keep things short and sweet here, I’m sharing My Favorite Roasted Sweet Potato recipe with you! This is a super simple recipe that results in amazing flavor! Now that I think about it, I will probably cook up a batch tonight.
I love having recipes like this that require very little planning, thinking, and few ingredients. I’m getting a feeling that there will be a lot more recipes like this in the future, thanks to my new life on the road. Speaking of life on the road, while I’m just barely getting started, I certainly had a lot of time to think yesterday.
I was overcome by fear and trepidation Tuesday night/Wednesday morning. It’s always funny when something you’ve been wanting for so long is finally here. Then all of the sudden, your mind is filled with the millions of reasons why you don’t want it anymore. Well folks, I pulled up my bootstraps and told myself, “this too shall pass”. I fired up Traveler and drove away from my family, my hometown, and my comfort zone. It was so much harder than I anticipated.
More to come on that later…
For now, eat sweet potatoes and be happy!
My Favorite Roasted Sweet Potatoes
(Paleo, Whole30, Low FODMAP, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free)
Prep time: 5 minutes Cook time: 20 minutes
- 1-2 Tbsp Organic Coconut Oil, melted
- 1 large Jewel or Garnet Yam (~ 1 pound)
- 1/2 – 1 tsp Real Salt
- 1 tsp Organic Cinnamon
- 1 tsp Organic Paprika
*Yams and sweet potatoes are actually differentiated by their coloring. Sweet potatoes have a light yellow flesh while yams have the orange flesh that we are more familiar with (and are often called sweet potatoes). If you are after the sweet potato fries taste that you find in restaurants, you actually want a yam. Jewel and Garnet yams are very similar, both with that rich orange flesh. True sweet potatoes will also work for this recipe. Keep in mind that a sweet potato with the light yellow flesh is actually slightly less sweet (in my opinion) and can be more dry, so you might need more coconut oil.
- Preheat the oven to 400F
- Line a baking sheet with parchment paper
- Coconut Oil HACK: if my coconut oil isn’t melted, I add it to the baking sheet on top of the parchment paper and place it in the oven while it is preheating and I’m prepping my ingredients
- Peeling the yam is optional, I opt for skin on
- Cut your yam into 1/4″ thick rounds, aiming for even sized rounds
- Coat the yam rounds in the melted coconut oil and season both sides evenly with Real Salt, cinnamon, and paprika. I do this right on the baking sheet but you can also do this in a large bowl.
- Spread the rounds out on the baking sheet so they aren’t too crowded. You want each round to have it’s own space so that the outsides get a little crispy.
- Place in the oven and cook for 10 minutes
- After 10 minutes, remove from the oven and turn each round over with a metal spatula, then place back in the oven for another 10 minutes
- Voila! Now you can enjoy My Favorite Roasted Sweet Potatoes!
Please let me know if you have any questions or comments, I love hearing from you! Spread the Love and share this recipe with someone!
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Disclaimer: The information in this post is not intended as medical advice, or to replace a one-on-one relationship with a qualified health care professional. Marcelle encourages you to make your own health care decisions based upon your research, and in partnership with your doctor, licensed dietitian, or nutritionist. The information provided in this post and the entire contents of www.marcellephene.com are based upon the opinions of Marcelle Phene and are for general educational purposes, and have not been reviewed nor approved by the FDA. You are solely responsible for your health care and activity choices.