Скачать или смотреть Oven roasted purple sweet potatoes

Ingredients:
2 purple sweet potatoes, or sweet potato of choice, scrubbed, (keep skin on for extra fiber) cut roughly between 1/2 to 1-inch cubes.
1 tablespoon virgin coconut oil
Few pinches of Celtic sea salt
DIrections:
Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Rinse and scrub the sweet potatoes under cold water to remove any dirt or debris from the skin.

Cut off both ends of the sweet potato. Slice each potato in half, or thirds depending on the length of the potato. Take each half and slice it in half length wise.

Then slice each half lengthwise into flat planks, around ½ to 1 inch wide, depending on how big you want your cubes to be.

Rotate the planks and cut across them to create cubes of your desired size. Try to keep the cubes as uniform as possible for even cooking. The size of the cubes depends on how you plan to cook them. Smaller cubes (around ½ inch) cook faster, while larger cubes (1 inch or more) will take longer.

Add cubed sweet potatoes to a large bowl. Melt 1 tablespoon coconut oil in the microwave for 20 seconds. Pour the melted coconut oil over the sweet potatoes and add a few pinches of Celtic Sea salt, toss to combine.

Lift the sweet potatoes out of the bowl and place them onto the parchment lined baking sheet.

Roast in pre-heated oven until the sweet potatoes are slightly browned and caramelized on the outside and tender when pierced with a fork, about 18-25 min. I prefer my purple sweet potatoes to be a bit firm and crunchy on the outside.

NOTE: Smaller sized vegetables (1/2-inch chop) will be finished closer to the 18-minute mark, and larger sized vegetables (1-inch chop) will take longer, roughly 20-25 min.

Toss them into your favorite salad, winter quinoa bowl or just eat them as a snack. I love them topped with a bit of tahini. So good!

Storage: Make sure to cool the potatoes before storing. Place them in an airtight container in the fridge for up to 5 days. I usually reheat them in a skillet with a bit of coconut oil or avocado oil or toss them into a dish cold.

Tips:
It’s always best to season the vegetables right before you bake them, as salt draws moisture out of food. Also, salt is a natural flavor enhancer, and brings out the natural flavor of the vegetables, so don’t be afraid to use it.

Do not toss the vegetables and oil on the parchment paper as the paper will get wet and soggy. It’s better to lift the vegetables out of the bowl rather than pouring them as it ensures any excess oil is left behind.

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