This is a yummy veggie side dish and it warms up well when left over. If you like sweet potato, you will love this. I am always looking for some healthy vegetable side dishes. My family is very picky when it comes to vegetables, although they are getting better. I have also improved in my tastes for vegetables in the recent few years. This is a dish I could eat regularly. I hope it is one that my daughter will eventually like to eat as well. L still doesn't eat a variety of foods since she got so sick two years ago but she seems to be interested again. She actually touches the food and asks what it is rather than screaming and running away. We are making progress in very small baby steps.
Ingredients:
2 Tbsp. coconut oil
2 lbs. (approximately) sweet potatoes, cut into 1 inch chunks
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. fresh squeezed lime juice or grated lime zest (optional but adds a nice zing)
Directions:
Preheat oven to 400*F. After the sweet potatoes are cut into chunks, put them in a large bowl. Melt the coconut oil in a small saucepan over medium heat. Pour the melted coconut oil over the sweet potatoes in the bowl. Sprinkle the salt and pepper. Toss the contents of the bowl to evenly coat potatoes in coconut oil. Spread the potatoes in a single layer on a large rimmed baking sheet. Roast, stirring every 10-15 minutes for a total of 40 minutes or until tender all the way through the sweet potato chunks. Toss with lime juice or zest, then serve.
I will come back and add pictures later. I have many pictures but I am gradually catching up for now.
This recipe came from HERE. I didn't alter it at all but I have cooked it different ways in different pans without any problems. Sometimes you don't have enough pans to cook everything at the same time.
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