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.
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…