One week until internet finally graces my house! Until then, I’m thanking Oprah for her chai while resting in the wonderfully air conditioned Starbucks in Old Town Fort Collins. It’s a welcome change after slaving over a hot oven to make these gems!
I’m completely exaggerating. This is one of the simplest and tastiest recipes I’ve ever made. A few weeks ago I received an awesome care package in the mail from my bestest buddy Rick.
In case you’ve forgotten, I should remind you of my obsession with Lourdes Gourmet chimichurri sauce. I discovered this four years ago at the farmers market in Ventura County and couldn’t get my mind away from it. I dreamed about the wonderfully tangy and herby spread, slathered slices of bread with it, basically drank the stuff. When Rick was kind enough to send me all these other goodies, I knew yet another unhealthy obsession was about to occur.
The coconut spread. Another thing with which I’ve been slathering slices of bread. I decided that an actual recipe should occur before I finished every single jar in my fridge.
Coconut Roasted Sweet Potatoes
|Prep time||5 minutes|
|Cook time||45 minutes|
|Total time||50 minutes|
|Meal type||Dessert, Side Dish, Snack|
- 1 Large sweet potato (peeled and diced)
- 1/8 cup Lourdes Gourmet Coconut Spread
- 2 teaspoons salt
- 3 tablespoons lime juice
- the zest of half a lime
|Preheat the oven to 375 degrees.|
|In a microwave safe cup, microwave the coconut spread for 15 seconds to thin the consistency.|
|In a bowl, toss together the sweet potato cubes, warmed coconut spread, lime juice and salt.|
|Spread the mixture on a greased cookie sheet and bake for 30-45 minutes, tossing every 10 minutes for an even roast.|
Simple, quasi-healthy and delicious! Thanks to Rick for both the care package and patience!
What’s your favorite way to spice up a simple sweet potato?