These coconut oil roasted sweet potatoes with cinnamon, sea salt and cayenne areĀ crispy on the outside while soft and pillowy on the inside. They make for a quick and easyĀ side that you can pair with just about any main dish.Ā
This coconut oil roasted sweet potato recipe is quickly becoming one ofĀ my go-tos. I’ve been making a batch every week (sometimes twice a week)Ā while doing my food prep. I’ll have a big potĀ of quinoa cooking,Ā eggsĀ boiling, these little gems roasting all while chopping veggies for the week. Doing a bit prep work like this makes tossing together meals throughout the week a breeze and is a total game changer when it comes to healthy eating.
Another game changer — these sweet potatoes!!
When sweet potatoes areĀ roastedĀ this way they turn out crispy on the outside while soft and pillowy on the inside. If it werenāt for the skin, they’d simply melt in your mouth.
I eat the taters throughout the week.Ā Iāll have a few with eggs for breakfast, use a couple as a salad topper for lunch and occasionally eat a few as a snack.Ā Sometimes Iāll reheat them in the toaster oven, but I also like them cold, straight from the fridge. <– Is that weird?
Thereās honestly nothing crazy special about the recipe, but I wanted to share it for a few reasons 1.) Roasted sweet potatoes rock! 2.) This recipe is a weekly staple. 3.) Iām going to be featuring one of my favorite breakfast recipes in the next few days and these sweet potatoes are part of it. Get excited. š
Yāall know I love my coconut oilĀ and use it whenever Iām roasting veggies. This recipe is no different. The coconut oil adds a hint of nuttiness and a little sweetness, which works beautifully with sweet potatoes. I like adding cinnamon, salt and cayenne pepper for a sweet, savory, spicy flavor profile. Sometimes Iāll skip the cinnamon and cayenne pepper and just use sea salt. I highly recommend playing around with the seasonings toĀ find the perfect combo for you.
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PinDescription
These coconut oil roasted sweet potatoes with cinnamon, sea salt and cayenne are crispy on the outside while soft and pillowy on the inside. They make for a quick and easy side that you can pair with just about any main dish.
Ingredients
- 2 medium sweet potatoes
- 1 Tablespoon coconut oil, in a liquid state
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- sprinkle of cayenne pepper (optional)
Instructions
- Preheat oven to 375Ā°. Chop sweet potatoes into medium-sized chunks. Not too small, but not too big either. Try to make them around the same size so that they are all done cooking at the same time.
- Place sweet potatoes, coconut oil, cinnamon, salt and cayenne pepper in a large bowl and toss to combine. Pour onto a baking sheet lined with parchment paper and cook for 30-45 minutes, tossing once half-way through. Remove from oven and enjoy.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 119
- Sugar: 7g
- Fat: 5g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
Marie says
September 17, 2015 at 9:21 amYum! Also – I like more photos š
Ruth says
September 17, 2015 at 10:34 amThis recipe is golden in my books because it is one, simple, and two, has two of the best ingredients – sweet potatoes and coconut! And I think your decision to use one picture is just fine. One to three pictures per recipe seems good, not too overwhelming with images but gives different angles and variety.
Kristin says
September 17, 2015 at 10:59 amLove this recipe! Never tried to do sweet potatoes with coconut oil-YUM!
Erin @ Her Heartland Soul says
September 17, 2015 at 10:59 amMmm I love sweet potatoes! These look fabulous!
Megan @ Skinny Fitalicious says
September 17, 2015 at 11:29 amSweet potatoes & cinnamon are like candy! I say 3 photos in a post.
athleticavocado says
September 17, 2015 at 12:38 pmi usually just do coconut oil and salt and pepper on sweet taters but I need to try them with cinnamon and cayenne pepper! Yum:)
amanda says
September 17, 2015 at 1:01 pmI usually like more photos and love more candid ones of the process, not just the finished product. I could go either way on the text on photos. I don’t really care š I have to remember to use coconut oil more. I usually just grab olive oil because I have it on the counter and I don’t have the melt it.
Tracey C says
September 17, 2015 at 4:22 pmI like to do my sweet potatoes just as you describes but add also turmeric and black pepper. And I’m with you eating them straight from the fridge!
Lauren says
September 17, 2015 at 5:45 pmIf it’s a recipe with a few steps or is a little complicated, I like having more pictures and specifically more pictures of the process but if it’s a good simple one like this, I think one picture is just fine!
Christine (The Raw Project) says
September 17, 2015 at 6:33 pmGreat recipe, so simple and pretty – perfect for fall. Thanks!
emily says
September 18, 2015 at 1:05 amLOVE roasting Brussels sprouts with coconut oil too. Gives such a yummy flavor! This will definitely become a part of my meal prep now!! Ps I’d totally eat these cold too ????
Bethany Austin says
September 18, 2015 at 5:36 amWhat a great post! I have two huge sweet potatoes in my fridge looking for a purpose so this will definitely come in handy later this evening for dinner. Thank you for sharing! In terms of photos – I really don’t mind either way, both look great š
Bethany | curlyandowrdy.blogspot.co.uk
aspoonfulofnature says
September 18, 2015 at 7:35 amyumm!! so simple yeso delish
https://aspoonfulofnature.wordpress.com/
bemomstrong says
September 20, 2015 at 6:48 amYou can NOT go wrong with sweet potatoes in my book!
Brittany Mullins says
September 20, 2015 at 5:29 pmTotally agree! š
Arianna says
September 20, 2015 at 3:55 pmHi Brittany. Love your blog. Could you do a post sometime about your weekly food prep to make eating healthy whole food during the week easier? Thanks so much!
Brittany Mullins says
September 20, 2015 at 5:27 pmHi Arianna. Thank you so much! I’d love to do a post about my weekly food prep sometime. I’m traveling this week so I won’t be doing it but I’ll try to take photos next week. š
elayeyouareeen says
September 25, 2015 at 11:56 amWas the flavor of coconut oil in your veggies something that you liked right away? I’m trying to transition from olive oil to coconut oil, but I’m not sure I’m on board yet! Wondering if that’s normal or if I maybe just don’t like it and should stick with olive oil š peanutbutterismyboyfriend.blogspot.com
Brittany Mullins says
September 25, 2015 at 6:01 pmI think it does take some time to adjust. Unrefined extra-virgin coconut oil is the least processed, but it’s also has the strongest coconut aroma and flavor. Maybe try buying a refined version (like this: http://amzn.to/1JujaRw) to see if you like that better. It’s definitely less coconuty. š
Leslie says
November 16, 2015 at 1:30 pmDo you roasted them with the peels on?
Brittany Mullins says
November 16, 2015 at 8:50 pmYes, there are a lot of nutrients in the skin! Just be sure to wash them well.
iaminging says
January 4, 2016 at 10:19 amwill have this added to my to-cook-list.
can i bake this with a toaster oven?
Brittany Mullins says
January 4, 2016 at 10:25 amSure! I use my toaster oven to roast sweet potatoes all the time. š