Well since I spoke about my love for Roasted Asparagus yesterday, I couldn’t leave out one of my other favourite staples, Roasted Sweet Potato. I eat a lot of Sweet Potato, not just because I love the taste of it either.

Sweet Potato has a lower glycemic load than a white potato and is packed with more fibre and less carbs. They’re also known for their high level of Vitamin A, which is essential for good health, promoting better vision, maintaining healthy skin, and supporting the immune system.

While a great staple to have in your diet, it’s still a starchier vegetable and therefore best consumed on active days (depending on your current goals).

I prepare my sweet potato 2 ways, either on the stove or in the oven. I will peel and wash the potato well and then cut into small cubes or pieces. If I’m making them on the stove then I’ll heat a large skillet over medium heat with coconut oil and cook for 10-15 minutes until the right tenderness. Then finish them with himalayan salt and pepper to taste.

If I’m baking them, I preheat the oven to 350F and prepare the same cubes or medium sized pieces. I usually toss the sweet potatoes in a bit of coconut oil, or rub each piece with a small amount of coconut oil and bake for about 20-30 minutes. Again, checking periodically to make sure they’re done to your liking! I like them a little al dente.

Keep these in an air tight container in your fridge and add them to any protein dish!