‘Tis the season for organic purple sweet potatoes! David and I love having roasted sweet potatoes in the fridge, which make for a great post-workout snack and snack in general. And when we can get purple sweet potatoes? Even better! Purple sweet potatoes are wonderful — they are drier and denser than your regular sweet potatoes or yams, have a balanced sweetness and are packed with antioxidants. I like to chop them up in small pieces (about 1/2 in. by 1/4 in), coat them in cinnamon with a sprinkling of cayenne, garlic powder and salt, and roast them with coconut oil. The coconut oil and cinnamon highlight the sweetness of the potatoes, while the garlic powder, cayenne and salt bring out the savory qualities. I eyeball the spices, and roast them at 400F until the potatoes are cooked through. A fork test always works best to make sure the potatoes are cooked. Today, I chopped up 3 large purple sweet potatoes, tossed them in cinnamon, cayenne, garlic powder and some salt, and plopped on about 3 tablespoons of coconut oil.
I find it easier to toss the whole mixture together once the coconut oil melts in the oven after a few minutes. Once in the oven, I mix the potatoes around every so often, making sure that the pieces are coated evenly with the coconut oil, and roast them for about 45 minutes.
Voila! I sprinkle a little bit more salt once the potatoes are out of the oven. The potatoes keep very well in an air-tight tupperware for a week or a bit more. They are great cold, and I eat them after my workouts or when I’m craving something sweet. Roasted sweet potatoes have become our must-always-have foods in our fridge these days, and we LOVE them!