Simple Roasted Sweet Potatoes
An easy side dish that is just as delicious as nutritious. Paleo, Whole30, Dairy Free, and Vegan!
Equipment
- sheet pan
- mixing bowl
- small pot
- parchment paper
- wooden spoon
Ingredients
- 3 large sweet potatoes any color or variety
- 2 tbsp melted ghee or avocado oil
- 2 cloves minced garlic optional
- 1 tsp each sea salt and pepper add more to taste
- 2 tbsp chopped parsley for garnish
Instructions
- Preheat oven to 400.° Prepare a sheet pan with parchment paper.
- While oven is preheating, melt ghee in small pot over low heat. Once melted, set aside.
- Peel and chop sweet potatoes in 1-inch chunks. In a mixing bowl, coat the sweet potatoes with the melted ghee or avocado oil and sprinkle with sea salt, pepper, and garlic if desired. Gently stir to evenly coat.
- Bake for 25 minutes or until potato chunks are fork tender. Sprinkle with parsley and additional salt and pepper if desired. Enjoy! (See notes for a nutritional boost idea.)
Notes
Added nutritional boost:
Cool the sweet potatoes in the refrigerator overnight before eating. This causes the starches in the potatoes to become resistant starches, meaning they pass through your digestive system without being digested fully. Resistant starches then ferment in your colon and become a good source of prebiotics, which feed your good gut bacteria.
See this post for more information on resistant starches. https://www.mindbodygreen.com/articles/resistant-starch