I don’t know if I’ve ever mentioned or not, but my boyfriend is a picky eater. He will claim that he’s the exact opposite, but it’s not true. Anyone who doesn’t like fish, pork, blue berries, spinach, asparagus, cous cous and quinoa is a picky eater, right? Who doesn’t like blue berries? I think he’s from another planet. He’s got to be.
The only things he gets really excited about are steak and sweet potatoes. So I created these super simple, slightly sweet, roasted sweet potatoes that I use as a side with almost any dish. And did I mention they only call for 4 ingredients? Like I said, SUPER easy.
And guess what else? They’re good for you too. No, I’m not joking. You should try them.
- 1 large sweet potato, peeled and cubed (about the size of a quarter)
- 1 Tbs coconut oil
- 1 to 2 Tbs brown sugar
- 1 tsp cinnamon
- Preheat oven to 375 degrees. Mix all ingredients together in a bowl to coat evenly. Spread on a cookie sheet and bake for 30-35 minutes, stirring every 10 minutes or so. Potatoes should be tender and brown sugar should start to caramelize when they’re done.