HEALTH WITH JESSICA

Roasted Maple & Coconut Sweet Potatoes

Maple and Coconut Glazed Sweet Potatoes

This was a new recipe for me and my FAVORITE dish on Thanksgiving!  I would say this is a clean-er recipe.  🙂  It calls for 4 whole sweet potatoes…I used canned.  Just didn’t have the time and guess what?!  No big deal!  I really feel that we should strive for better and better…but I will NEVER be perfect and eat 100% clean ALL THE TIME.  It would drive me nutty.  Ok…getting sidetracked.

Here’s the recipe… do take note, you can use coconut oil OR olive oil.  I thought coconut oil sounded amazing, and it was!

INGREDIENTS:

4 medium sweet potatoets (about 1 lb)
2 Tbsp olive oil or liquid coconut oil
1/2 tsp vanilla extract
1 tsp salt
2 Tbsp maple syrup (OK.  I do use real maple syrup.  Not only is it better for you than the fake corn syrup based stuff…it tastes better!!)

DIRECTIONS:

Preheat oven to 400F
Peel and cube sweet potatoes.  Place in large bowl.
In smaller bowl, whisk remaining ingredients.  Pour over sweet potatoes and toss to cover all potatoes.
Spread potatoes in shallow roasting pan or jelly-roll pan and bake 45 minutes, or until tender.
Use flat metal spatula to remove from pan and serve immediately.

YUM!
Recipe from www.allysonkramer.com

 

About Jessica Parker

A wife, mom, step mom, fur mom, Jesus girl, certified health coach & fitness instructor with a masters in health Psych. I love helping people find balance & health in their lives while living vibrantly.

I want to hear what YOU think!

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