coconut oil & honey roasted sweet potatoes

Just popping in to share a delicious side-dish recipe that I already can't wait to make again: coconut oil and honey roasted sweet potatoes. Chopped sweet potatoes are tossed with melted coconut oil, sea salt, cinnamon, and nutmeg, then spread on a baking sheet and drizzled with honey. Roast them for half an hour and you have 1) the best smelling kitchen on the block -- without a doubt! and 2) some freaking delicious and nutritious sweet potatoes.

Ryan made the official statement that I should no longer cook sweet potatoes any other way after we had these for dinner. As someone who used to claim to not like sweet potatoes, he was totally obsessed with these. When he took leftovers for lunch the next day, he texted me and let me know that "those sweet potatoes are seriously little pieces of heaven." Yep, pretty much. I served them alongside almond crusted mahi mahi (which I made based on my almond crusted tilapia recipe, but cooked in coconut oil instead -- to keep things consistent!), and a cucumber and red onion salad. 

The potatoes stole the show. How did I never think to use coconut oil for roasting potatoes? Especially sweet potatoes? It's the perfect combo! Here's how to make them:

Chop up 2 sweet potatoes into bite-sized pieces. Leave the skin on for extra nutrition.

Next, melt 2 tbsp coconut oil over medium heat until it's a liquid. 

Add the potatoes to a bowl and pour the coconut oil overtop. 

Mix in 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp sea salt, and 1/4 tsp black pepper. 

Pour onto a foil-lined baking sheet. Drizzle with honey. 

Spread out evenly across the pan. 

Roast at 375 for 30-35 minutes, or until slightly browned on the outside and tender on the inside. 

So tasty! These would make a nice Thanksgiving side dish. Give them a try :)

Coconut Oil and Honey Roasted Sweet Potatoes

For 2-3 servings as a side dish

Ingredients

-2 medium to large sweet potatoes, scrubbed clean and dried

-2 tbsp coconut oil

-1/2 tsp cinnamon

-1/2 tsp sea salt

-1/4 tsp nutmeg

-1/4 tsp pepper

-Honey

Directions

-Preheat oven to 375. 

-Chop potatoes into bite sized pieces, leaving the skin on. Add to a medium sized bowl. 

-In a small saucepan, melt the coconut oil over medium heat until it's a liquid. 

-Pour the coconut oil overtop of the potatoes. Add cinnamon, salt, nutmeg, and pepper. Mix well to combine everything. 

-Pour potatoes onto a foil-lined baking sheet. Drizzle liberally with honey. Spread out using around the pan using a spatula. BE CAREFUL NOT TO OVERCROWD THE PAN. If needed, use 2 pans. 

-Roast for about 30-35 minutes, or until the potatoes are slightly browned and crispy on the outside and tender on the inside. 

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