Roasted Sweet Potato with Coconut Butter
Back when I was following conventional wisdom and eating a low fat, high grain diet, my idea of a healthy snack was a granola bar or some yogurt with fruit or cereal. Those foods not only spiked my blood sugar and led to hypoglycemia but also contained less than stellar ingredients. The granola bars and cereal were full of sugar, oxidized industrial seed oils, soy, table salt, preservatives and artificial flavours. The yogurt was generally fat free and sweetened with aspartame, a known neurotoxin. Nowadays my meals are so satiating that I don’t need to need to snack as often. When I do, I enjoy blood sugar balancing, real foods like raw nuts, nut butters, fruit, vegetables, avocado and homemade treats or drinks like this one.
This Roasted Sweet Potato with Coconut Butter recipe is especially great as a sweet snack or dessert. It can also be enjoyed at breakfast, lunch or dinner. I suggest making a batch on the weekend so you can eat it throughout the week. I’m a big fan of batch cooking on the weekends as it gives me more time during the week to work on other things. Otherwise I would be cooking and cleaning up every night and that doesn’t sound fun to me!
This can be eaten as a snack or with a meal. It’s a great alternative when you’re craving something sweet as both sweet potatoes and coconut butter are naturally sweet. When roasting sweet potatoes it brings out their sweetness even more! The great thing about this treat is that it doesn’t affect your blood sugar like a granola bar will. It contains fiber from both the sweet potato and coconut butter but also healthy fats.
Seriously, this combo tastes like candy to me! It’s so satisfying and satiating. I don’t eat food that doesn’t taste good to me anymore. I’m done with the days of following strict diet guidelines that I’d given myself and eating dry chicken breast and raw broccoli. I mean life is too short not to enjoy your food and savour every moment!
- 3 small sweet potatoes
- 1-2 tbsp coconut oil, melted
- 1/2 tsp cinnamon
- 1/2 tsp himalayan rock salt
- 1/4 c coconut butter, melted
- Preheat oven to 350 degrees Fahrenheit and place a sheet of parchment paper on a baking sheet.
- Chop sweet potatoes into bite sized pieces and toss with coconut oil, cinnamon and salt.
- Place in oven and roast for 45-55 minutes.
- Once done place in small mason jars and drizzle with coconut butter. Eat right away or let cool before putting lids on and storing in the fridge.