This is my new favorite thing to make. Sweet potatoes are are complex carbs that are packed with nutrients. They are great sources of Vitamin A/Beta Carotene, and they taste good.
Complex carbs are great for my running because they take a little bit to digest- so if I time it just right- I have a steady stream of energy during my longer runs- without feeling overly full, getting hungry, or feeling worn out.
Vitamin A is also one of the anti-oxidant vitamins, it’s also great for our skin, and vision.
Last week I made this majestic recipe of roasted sweet potatoes and coconut oil, and I about died and went to heaven. Because Vitamin A is fat soluble you want to make sure you add some type of fat to a meal in which you plan to consume said sweet potatoes.
I chose coconut oil. I chose this for several reasons 1) my meal did not have a lot of fat (I had this with chicken breast, and broccoli), and I did not eat a lot of fat throughout the day either (coconut oil is a saturated fat- so I use it selectively). 2) I like coconut oil- and I thought it would taste good on sweet potatoes
Here is my process:
-1-2 medium sweet potatoes, (washed and cubed – skin on to get that fiber)
-1 Tbsp Coconut oil
-Season with cinnamon, allspice, and ancho chili to taste
Pre-heat the oven to 350
Wash your potato/potatoes well
Cube the potatoes
Place in a baking pan, toss in coconut oil with hands
Season to taste
Bake for 45-60 minutes or until fork tender and soft