Simple, delicious and nutritious. Isn’t that such a terrific combination when you’re looking for something to prepare and enjoy? Tossed in energy-promoting Medium Chain Triglyceride-rich unrefined coconut oil, these chunks will work whether you fall in the Paleo camp, or adhere to the GAPS Diet or just love delicious whole foods!
People often ask me how we manage to stay ahead of our food selections at home, given that we eat at home nearly every meal, and most of the foods are made from scratch. Well, Rome was not built in a day, and I didn’t get into the groove of creating meals in this manner overnight!
Over the years, what I’ve learned is to lean on some pre-preparation, so that we can grab something quickly from the fridge, and reheat it quickly in the toaster oven, on the stovetop, toss it into the kids’ lunches or enjoy it as-is. It’s the homemade version of fast food, and whether it’s oatmeal, pancakes, bread, beans or soup, having some easy-to-use components to a meal on hand makes the WHOLE process so much easier!
This recipe for pan-baked sweet potato chunks falls into this category perfectly. Once prepared (and they are delicious straight from the oven!), they store really well in the refrigerator for the work- and school week, a true grab-n-go item. And I have yet to get a refusal from the kids when they find these accompanying the rest of a meal!
In addition to the nutrition in the coconut oil, this recipe leans heavily on warming spices, specifically cinnamon, which has been shown in studies to help with maintaining healthy blood sugar levels. And with natural sea or mineral salt, you will have a terrific food, full of trace minerals.
This recipe prepares quickly, bakes quickly, stores easily and tastes fantastic. Good luck on keeping them for the duration of the week–you might consider doubling the recipe just in case they don’t make it through the first day!
Pan-Baked Sweet Potato Chunks
- 3 pounds organic Sweet Potatoes and/or Yams, washed, ends trimmed and coarsely cut into rounds approximately 1″ thick
- 1/2 cup organic Unrefined Coconut Oil, melted
- 3 tablespoons organic Pumpkin Pie Spice blend or 1 tablespoon Ground Cinnamon, 1/2 tablespoon ground Nutmeg, 1 teaspoon Allspice and 1 teaspoon dried Ginger
- 2-3 teaspoons Celtic Sea Salt or Himalayan Salt
Preheat oven to 350 degrees Fahrenheit. In a large bowl, sprinkle the spices and salt over the sweet potato chunks and toss to incorporate. Drizzle the coconut oil over the dressed sweet potato chunks and toss again, insuring that the oil coats all surfaces. Spread out on a large cookie sheet. so that there is no overlap of the chunks.
Bake on the middle rack of the oven for 40 minutes, then move to the top rack and roast on the Low Roast setting for an 2-3 additional minutes, or until the tops of the chunks begin to caramelize (make sure you don’t go too long here, or that the heat is too high, lest the oil begin to smoke.)
Remove from the oven and enjoy immediately, or allow to cool and store in the refrigerator for 4-5 days. Reheats perfectly in the toaster oven or on the stove top.[contact-form-7 404 "Not Found"]