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Roasted Sweet Potatoes With A Twist

 

Roasted Sweet Potatoes

Without a doubt one of my top two favorite things in the world to do is spend an evening with family or friends or both cooking a wonderful meal. Two weeks ago my niece, Madi was on Christmas break from her first semester in college and I was beyond honored that she wanted to spend her very last evening home cooking a dinner with her mom and me.

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So what was Madi’s last dinner request? Chimichurri steak over arugula with roasted sweet potatoes. My sister Shan and I got to work on the chimichurri while Madi replicated her good friend Bryce’s sweet potato recipe. I have to admit I had my own idea of what I wanted my roasted sweet potatoes to taste like going in. Thyme, olive oil, salt… roasted. But Madi was raving about Bryce’s version and now I know why. They are insanely good. Sort of savory… kind of desserty. Coconut, cinnamon and salt… oh.em.gee. I don’t know how to describe just how good they are, but I can tell you how to make them… and they are super easy!

Ingredients:

1 sweet potato, peeled and cubed (approx. 2 cups)

About 3 TBSP coconut oil, heated slightly to melt

2 tsp cinnamon powder (I like Vietnamese or Saigon)

1 + tsp of sea salt

Instructions:

Preheat oven to 350

Toss cubed sweet potatoes in melted coconut oil, cinnamon and salt

Roast for 20 – 30 minutes until caramelized, tossing every 10 minutes

So, what’s my other top favorite thing to do? Watch live music… especially when it’s Madi’s band, Verdell. Did I mention Madi is a musician? I just had to get a plug in there. Smooth huh? Give Verdell a listen! You won’t be disappointed. As incredible as these sweet potatoes are, Verdell is even better. #shamelessplug #delicioussweetpotato

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Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen.
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