Healthy and delicious all in one dish?
Some say it can’t be done.
But I have found out differently over the years.
Take sweet potatoes and coconut oil. They’re both “good for you” according to most recent findings. Put them together and what have you got? More than bibbedy bobbedy boo, that’s for sure.
Like this recipe I tried yesterday. These sweet potatoes are lightly sweet — I added just one tablespoon of maple syrup — they don’t need more really. I remember my Mom made candied sweets using an entire stick of butter and about a half box of brown sugar for a large can, including liquid, of cut up sweet potatoes. Yes, it was dee-lish. But also loaded with fat and calories. So if you are looking for a recipe that’s lighter, healthier and with lower fat and calories, try this one.
It’s pretty too, don’t you think?
Sweet Potatoes with Coconut Oil and Maple
2 tablespoons coconut oil
1 tablespoon maple syrup
3 medium sweet potatoes, peeled and cut into julienne
2 scallions, chopped
1 large clove garlic, chopped
1 teaspoon chopped fresh rosemary or parsley or use thyme leaves
Preheat the oven to 400 degrees. Heat the coconut oil and maple syrup together in a small saucepan over medium-low heat for about one minute or until the coconut oil liquefies. Place the sweet potatoes on a baking sheet. Sprinkle the scallions, garlic and herb on top. Pour the coconut oil-maple mixture over the vegetables and toss the ingredients to coat the vegetables. Sprinkle with sea salt. Roast for 22-24 minutes or until the potatoes are tender and lightly crispy. Makes 4-6 servings