Thursday, January 31, 2013

Spicy Sweet Potatoes

6-8 cups sweet potatoes, chopped (about 2 large sweet potatoes)
1/4 cup coconut oil, melted (you can use olive oil but the coconut oil gives it really good flavor)
1 tsp cumin
2 tsp garlic powder
1 tsp sea salt
1/2 tsp cayenne

  1. Slice the sweet potatoes into discs (or chop into 1 inch squares or slice into fries)(peel if you want, but I leave the peel on).
  2. Melt your coconut oil.
  3. Add the potatoes, spices and oil to a large ziploc bag and shake them up to coat the discs well.
  4. Evenly space discs on a cookie sheet, make sure they don’t touch.
  5. Cover the pan with tin foil.
  6. Put the discs in a cold oven and turn the heat on to 425. Cook with the tin foil on for 20 minutes. (This method caramelizes the sugar in the potatoes and makes them crispy and sweet!)
  7. Take the tin foil off and continue to cook for another 15 minutes or until cooked all the way through and soft, but crispy on the outside.
  8. Best eaten right away!

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