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.
This coconut oil roasted sweet potato recipe is quickly becoming one of my go-tos. I’ve been making a batch every week (sometimes twice a week) while doing my food prep. I’ll have a big pot of quinoa cooking, eggs 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 are roasted this way they turn out crispy on the outside while soft and pillowy on the inside. If it weren’t for the skin, they’d simply melt in your mouth.
I eat the taters throughout the week. I’ll have a few with eggs for breakfast, use a couple as a salad topper for lunch and occasionally eat a few as a snack. Sometimes I’ll reheat them in the toaster oven, but I also like them cold, straight from the fridge. <– Is that weird?
There’s 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.) I’m 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. 🙂
Y’all know I love my coconut oil and use it whenever I’m 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 I’ll skip the cinnamon and cayenne pepper and just use sea salt. I highly recommend playing around with the seasonings to find the perfect combo for you.
Coconut Oil Roasted Sweet Potatoes
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 375°. 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.
by Brittany Mullins
One last thing — lately I’ve been thinking about how many photos I post and if three to five photos of one recipe is necessary. For this post I decided to keep it simple and roll with one photo of the finished product. What do you all think? Do you think one photo is enough? Would you rather see more? What about text on the photos — do love it, hate it or do you not care either way?
Yum! Also – I like more photos 🙂
This 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.
Love this recipe! Never tried to do sweet potatoes with coconut oil-YUM!
Mmm I love sweet potatoes! These look fabulous!
Sweet potatoes & cinnamon are like candy! I say 3 photos in a post.
i usually just do coconut oil and salt and pepper on sweet taters but I need to try them with cinnamon and cayenne pepper! Yum:)
I 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 🙂 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.
I 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!
If 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!
Great recipe, so simple and pretty – perfect for fall. Thanks!
LOVE 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 🙈
What 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 🙂
Bethany | curlyandowrdy.blogspot.co.uk
yumm!! so simple yeso delish
https://aspoonfulofnature.wordpress.com/
You can NOT go wrong with sweet potatoes in my book!
Totally agree! 🙂
Hi 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!
Hi 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. 🙂
Was 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 🙂 peanutbutterismyboyfriend.blogspot.com
I 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. 🙂
Do you roasted them with the peels on?
Yes, there are a lot of nutrients in the skin! Just be sure to wash them well.
will have this added to my to-cook-list.
can i bake this with a toaster oven?
Sure! I use my toaster oven to roast sweet potatoes all the time. 🙂