Sweet potatoes are my absolute favorite food, so today I am going to share with you the simple, healthy and delicious way I like to prepare them. We always have a tupperware filled with these crispy sweet potatoes in our fridge, and eat them as a dinner side, with bacon and eggs, as post-workout carbs, or when a sweet craving hits.
There is a wide range of sweet potatoes available, although most grocery stores just sell the orange colored variety. Personally, the orange are my least favorite (although I still love them), so if you can find other sweet potatoes, experiment with them! They look really beautiful all roasted together.
- Orange or red skin and orange flesh (often incorrectly called yams)
- Purple skin and butter-colored flesh (Japanese)
- Gray or tan skin and purple flesh (Okinawan)
- Pale yellow skin and butter-colored flesh
- Purple skin and purple flesh
Sweet potatoes have high nutrient content, including vitamins A, C, B12, B5, B6, potassium, manganese and copper. They are also high in fiber, and the different colors indicate the different antioxidants they contain. They are a low GI carbohydrate, which means they will provide steady energy rather than blood sugar spikes.
What I have never been able to understand is why people add sugar to their sweet potatoes and turn them into dishes like sweet potato casserole. While I appreciate tradition and the occasional indulgence, that truly was a culture shock for me when I moved to the US! The natural sweetness of a roasted sweet potato is enough for me, and when they caramelize on a baking tray, I think they are better than any dessert.
Ingredients
4 large sweet potatoes of any color
4 tbsp coconut oil, melted
1 tbsp cinnamon
1 tbsp cumin
Sea salt, to season
Method
1. Preheat oven to 375 degrees F. Rinse and slice sweet potatoes into thin rounds.
2. Put on a large baking tray (or two) so that they do not overlap. Drizzle with coconut oil and sprinkle with cinnamon, cumin and salt.
3. Roast for approx 1 hour, turning every 15 min or so, until golden. If you want them like chips, roast for longer.
Pro tip: I love to eat these sweet potato chips as a sweet treat, with a drizzle of almond butter and some extra cinnamon.
