I love these and I emphasise as always: Never just make enough for one meal. Batches and leftovers = less work & less likely to get quick rubbish foods if you have nourishing foods at hand!
Take 3 large organic Sweet Potatoes (We are making enough for a dinner for 4 as a side veggie & also enough leftover for a kids lunch or snack and some for your lunch time salad – remember the beauty of batch cooking!)
Wash them well & leave skin on (good fiber!) and cut into thick discs and then the discs in half if you like, or whole for nice big wheels.
Melt 3 tablespoons of coconut oil and 3 tablespoons of butter, in an oven dish in the oven for a bit, and then throw your sweet potato pieces in (you might need to do two trays if your trays are small, as over crowding a tray will braise them, not roast them and they get gluggy and wet) a few cloves of garlic, 2 sprigs of rosemary and a good few pinches of unrefined celtic sea salt.
Bake on 180 for 1.5 hours or a little more if your oven is not fan forced, and you are done when they’re mushy to the touch.
Delicious & an immunity powerhouse with all that lauric acid & vitamin A swimming around the dish!