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Recipe: Roasted Sweet Potatoes


Recipe: Roasted Sweet Potatoes

olga gulati

Above is a short video presentation of Olga and Juno preparing the roasted sweet potatoes.

I make large batches of these potatoes almost weekly.  We love them on just about everything and Juno gets very excited when I pack them for her lunch at school.

They are a huge lifesaver to have when improvising any meal.  I serve them on top of the Colombian Lentil Stew.  I mix them with arugula pesto and top them with a fried egg for lunch or dinner.  I sprinkle them in salads.  Use them as a side dish for a roasted chicken with veggies.  We also eat them as a mid day or afternoon snack, just as they are.

They are super easy to make and very easy to re-heat as well.  Juno actually doesn’t mind eating them straight from the fridge.

Chopping the sweet potatoes

Chopping the sweet potatoes

They are also great as a healthy option to satisfy cravings for sweets and carbs.  When I did my three months free of sweeteners and refined sugars (and a year of very few sugars, due to health reasons), I would always look forward to having some sweet potatoes in my meals.


Diced sweet potatoes

Diced sweet potatoes

Sweet potatoes are highly nutritious (one of the reasons why I love them as a snack for Juno).  They are high in iron, magnesium, vitamin D (which many of us are deficient), vitamin C, vitamin B6, potassium, and the list goes on.

The sugars from the sweet potatoes are slowly released into the bloodstream, avoiding the blood sugar spikes related to fatigue and weight gain.

Oh, and did I mention they are delicious?  Especially if you roast them like I show you here.



- 5 Sweet potatoes

- Sea salt to taste

- 1 tablespoon Coconut oil



1.     Preheat the oven to 350°F

2.     Wash your potatoes and scrub them with a brush if needed.  Keep the peel since that is one of the things that make them even yummier, also more fiber for your body.  However, this is why is very important to get them organic.

3.     Cut them in 1-inch (or less) squares.

4.     Melt the coconut oil on low heat.

5.     Place the cut potatoes on a cookie sheet.

6.     Add the melted coconut oil and the salt to the potatoes.  Mix very well.  Spread them out evenly on the cookie sheet.

7.     Place them in the oven and roast for 30 minutes or until you see they start browning.

8.     Take them out of the oven and let them chill.  Enjoy or place them in a glass container to save in the fridge.

Roasted Sweet Potatoes

Roasted Sweet Potatoes