Coconut Oil Roasted Sweet Potatoes


Serves 4

1 ½ tablespoons virgin coconut oil

2 large sweet potatoes, peeled (or unpeeled, your choice)

and cut into ½-inch chunks

¾ teaspoon fine grain sea salt

¼ teaspoon ground black pepper

2 teaspoons light brown sugar (if vegan) or honey (if paleo)

1 teaspoon of fresh thyme leaves


Preheat oven to 400°F (205°C). Melt the coconut oil in the microwave (or in a small saucepan over low heat).

In a large bowl toss together sweet potatoes, sugar/honey, coconut oil, salt, pepper and thyme.

Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 45 minutes.