I can’t get enough of the good, warm, sweet-spiciness of cinnamon and clove.
If you made my Mulled Cider you will have most of the flavors that you need to make this delicious dish I prepared for dinner tonight.
It was super easy to prepare, and I let it cook while the boys, pup, and I went on a nice long walk, just before the sun set…it is truly beautiful here!
I am finally remembering to measure, just for you!
Lindsay’s Autumn-Spice Roasted Sweet Potatoes
- 2 large organic sweet potatoes or yams
- 4 T. coconut oil
- 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/8 tsp cayenne (optional – I left if out since my little guy can’t take the spiciness, but it would add some delicous heat at the end of each bite. Plus, you reap the health benefits I just wrote about!)
Chop into 1″ cubes, but don’t worry too much about the size.
Remember, the skins are edible and nutritious so leave them on!
Toss in a large baking dish with the coconut oil.
Sprinkle spices evenly over the potatoes and toss with your hands or a large spoon.
Cook on 350 for about an hour, stirring once.
yield: 4 servings
I honestly don’t know which was better: the smell of this dish cooking or the taste. It may very well replace the traditional brown-sugar & marshmallow sweet potatoes at Thanksgiving this year!
To quote my son “Mom! Make this every day, I like it so much I can’t even stop eating it!”
live well. be well