Roasted Sweet Potatoes (Recipe)

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



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