Coconut Sweet Potatoes

Ingredients

2 tablespoons virgin coconut oil
2 pounds sweet potatoes
1 tablespoon maple syrup 
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon grated nutmeg 
¼ cup unsweetened coconut flakes

Directions

1. Preheat the oven to 425 degrees.

2. Scrub sweet potatoes well and cut into ½ inch pieces cubes. 

3. Melt the coconut oil in a small skillet over low heat. Pour the oil into a large bowl. Set the skillet aside.

4. In a large bowl, toss together potatoes, coconut oil, maple syrup, salt, pepper and nutmeg.

5. Spread the potatoes in an even layer on a large baking sheet lined with parchment paper. Roast, tossing occasionally, until soft and caramelized, about 20-30 minutes.

6. While the potatoes are roasted, pour the coconut flakes onto the skillet and toast over medium heat for 5 minutes or until golden. 

7. Once potatoes are cooked through, sprinkle the coconut flakes and serve. 

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Quick Tips

• Potato skin is edible and is a good source of fiber.

• Sweet potatoes are high in vitamin A, C and manganese. 

• It is best to store sweet potatoes in a dark, dry and cool area. Ideally away from other vegetables. It can cause other vegetables to ripen faster.