Ingredients & Instructions:
2 medium to large sweet potatoes cut into wedges, separated
Yields 4 servings (portion size is an average adult sized fist)
Preheat oven to 350 degrees. While it's heating, prepare the two dishes.
For the Savory:
1 tbs grapeseed oil
1 tsp rosemary
1/2 tsp sea salt
Mix and coat the other sweet potato already cut into wedges. Place in a separate uncovered baking dish.
For the Sweet:
1 tbs Coconut oil
1 tsp of coconut sugar
1/2 tsp of cinnamon
Mix and coat one of the sweet potatoes already cut into wedges. Place in uncovered baking dish. Set aside.
Bake both for 30-40 minutes (they can be baked at the same time). Half way through cooking toss the sweet potatoes for even cooking.
Sweet potatoes are orange on the inside. Many call them "yams." Learn more about the origins of both on the Library of Congress, Everyday Mysteries.
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I hope I inspired you to make these. Which one did you choose and did it "hit the spot?"