When it comes to sweet potatoes, the very first thing I think of is sweet potato pie – the sweet side. Imagining sweet potatoes as a savory dish? I had to try it to believe it and my goodness did it deliver. Plus, this is a much healthier version of this wholesome and healthy carb without a pound of sugar mixed in with it. This recipe is so delicious – good luck waiting until you sit down with the rest of the meal to eat them!
Recipe
- 2 pounds of sweet potatoes (I used 4 medium size ones)
- 4 tablespoons of butter, melted and cooled (use ghee or coconut oil for a vegan option!)
- 1/2 teaspoon of Himalayan pink sea salt
- Rosemary optional
- Preheat oven to 450 degrees F.
- Peel the sweet potatoes and cut in small rounds or cubes
- Place sweet potatoes on baking sheet and toss in melted butter (or ghee or coconut oil). Sprinkle sea salt generously. Top with Rosemary
- Bake for 20 minutes, use tongs and flip to bake for another 20 minutes
- ENJOY!
