Sweet potatoes are having a total moment right now. This is a short and sweet recipe post for my currently favorite way to prepare sweet potatoes. (shout out to the close second, sweet potato toast, or sweet potaTOAST, if you will.) These diced and spiced sweet potatoes are a BANGIN’ sidekick to any meal. Yesterday I had them along side some fried eggs and avocado, last week along side a tilapia filet topped with fruit salsa. This bright orange root vegetable is packed with Potassium, Vitamin A (the highest amount in any food), Vitamin C, and Vitamin B6. Since Vitamin A is fat soluble, cooking these bb’s in coconut oil ensures that your body absorbs all of the nutritious goodness. They’re also a low glycemic carbohydrate, making them a great choice for fueling your crazy day or your workout of choice!
Toasted Coconut Curry Sweet Potatoes (GF, V)
Ingredients (Serves 1-2 people)
– 1 large sweet potato
– 2 tsp coconut oil
– 1 tsp curry powder (I used Trader Joe’s Curry powder! but any brand will do!)
– 1/4 tsp cayenne pepper
– dash of cinnamon
– tbsp unsweetened shredded coconut
– sea salt to taste
Dice 1 large sweet potato. Heat coconut oil in medium skillet. Add sweet potatoes and cook for 5 minutes. Add curry powder, cayenne pepper and cinnamon. Stir sweet potatoes to evenly coat in seasoning and cook for 3 more minutes. Add shredded coconut and cook until the coconut starts to toast and turn brown, about 1-2 minutes. Serve and enjoy!