Some foods taste better when they are simple and unadorned – and sweet potatoes unquestionably fall within that category.
I use sweet potatoes in all sorts of recipes: blended into dips, as the base for crusts, in chocolate pudding, and of course in soups. Sweet potatoes make everything taste better. But my favourite way to eat them is steamed or roasted, with a sprinkle of salt and a drizzle of oil (coconut or olive).
You might not need me to tell you how to roast sweet potatoes, yet I will anyway because:
- The way I roast sweet potatoes is truly delicious
- We’ll be using the leftovers for another sweet potato recipe this week
Roasted sweet potatoes are flexible as can be – make as many or few of them as you’d like, depending on how many people you’re serving. Sometimes I’ll roast only one small potato in the toaster oven to avoid heating up the oven for merely one small item. If friends are coming over for dinner, I’ll buy at least half a dozen large ones to ensure they’ll be sweet potatoes aplenty.
These sweet potatoes could be even more naked if you skip the coconut oil. I wouldn’t recommend this, though, as the coconut oil enhances their flavour and helps us better assimilate some of the nutrients in them. Certain vitamins – A, D, E and K – are better absorbed in the presence of a healthy fat. Sweet potatoes are an outstanding source of immune-boosting, anti-inflammatory Vitamin A, so having them alongside coconut oil will help you shuttle that Vitamin A into your tissues.
Don’t leave your sweet potatoes completely naked. Use some good fats to give ’em some dignity.
- 6 large sweet potatoes, washed well
- 2-3 tbsp coconut oil
- ¼ tsp salt, or to taste
- Preheat the oven to 375 degrees F.
- Prick all of the sweet potatoes in several spots with a fork. Wrap each potato separately in foil, then place on a baking sheet. Roast for 45-60 minutes, until they are completely soft (cooking time will depend on the size of your yams).
- When the sweet potatoes are cool enough to handle, unwrap them and slice them in half. Scoop the flesh into a bowl.
- Mash with 2 tbsp of coconut oil and the salt. Taste, and add more coconut oil to taste if needed.