This is my husband’s favorite way that I prepare sweet potatoes. It’s always a struggle to get them crispy, so eat them right out of the oven before they can get soggy. You can also use olive oil instead of coconut oil if you want, but I really love the flavor of these with the coconut oil. Enjoy!
Roasted Sweet Potatoes
2-3 medium sweet potatoes, cut into cubes
2 T coconut oil, melted
1 ts garlic powder
1 ts onion powder
1 ts paprika
salt and pepper
Heat oven to 400ºF.
Mix all ingredients together in a plastic storage bag.
Pour ingredients in an even layer on parchment lined baking pan.
Bake for 15 minutes and then flip. Bake for another 15 minutes and flip. Bake for another 5-10 minutes depending on how crispy you want them.
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