Every day is a good day to start a good day! I love these for breakfast.

They are just as delicious and satisfying for lunch or dinner as well.

Prep time: 5 minutes
Baking time: 50 to 75 min
Servings: 4
Course: breakfast, lunch
In the fridge: 3 to 5 days
In the freezer: a few months
Equipment: baking dish

SALTY SWEET POTATO with COCONUT OIL

Author: Anne Charbonneau

Ingredients

4 medium-large size sweet potatoes (or as many as you’d like!)
2 tsp (10 ml, 8 g) coconut oil (cold pressed and unrefined)
1 tsp (4 g) Maldon salt or fleur de sel (or any good quality sea salt)

Instructions

Preheat oven to 400 °F (205 °C).
Oil the baking dish with a small amount of coconut oil.
Wash and dry the sweet potatoes. Choose potatoes that are long rather than large.
With a fork, poke several holes in each sweet potato.
Place the sweet potatoes in the baking dish and bake them for approximately 50 to 75 minutes, depending on the size of the potatoes, until there’s no resistance to a fork going through the flesh.
Take out of the oven.
Cut them open and let 1/2 tsp (2 g, or to taste) of coconut oil melt in each potato.
Sprinkle about 1/4 tsp (1 g, or to taste) per potato of Maldon salt, fleur de sel or other good quality salt.
Serve immediately.

Notes

I like to make more than I need. Then I prepare them all (with the coconut oil and the salt) and freeze the leftovers in glass containers. That way, I have some later on ready to eat. Great hot or cold.

TIP

Best quality ingredients = best results.

I personally prefer using organic ingredients as much as possible.

PAUSE 4 PLANET

No waste

Cooking the no waste way is my favorite way to go. No parchment paper, no foil needed to bake or to freeze them. They never last that long anyways in my household!

NUTRITION

Amount per serving (4 servings per recipe)

Nutrition information is an estimate based on the recipe as written, with sweet potatoes averaging 215 g (7.6 oz) each before cooking (like on the photo). 1 serving = 1 sweet potato.

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Salty Sweet Potato with Coconut Oil