Baked Sweet Potatoes in coconut oil & rosemary

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!

Comments 5

    1. Post

      Hi Mel. Melkettle from twitter! 🙂 Nice to catch you here! These are indeed delicious and funny enough, I’ve got a batch going in the oven right now. Love the combination of nutmeg. Herbie’s spices do a beautiful sweet spices + rose petal blend that is sensational dusted over them also. Have a lovely night.

    1. Post
  1. Ima novice here, so maybe silly questions:
    > how to ‘spread’ garlic over my medallions – mince or dice it finely?
    > how to spread the rosemary – peel leaves off stems and sprinkle?

Leave a Reply

Your email address will not be published. Required fields are marked *