I love sweet potatoes in any way, shape or form, with the exception to this being sweet potatoes covered in marshmallows. I am definitely not a fan of those. Aside from their vibrant interior, these root vegetables are a nutrient powerhouse for our bodies and skin. They have a low glycemic index, meaning that they don’t spike your blood sugar levels, and they are high in both Vitamin C and beta-carotene. Beta-Carotene is an antioxidant which our body converts to Vitamin A, and Vitamin A is essentially super food for your skin. Who doesn’t want better skin? I know I do!
To get the maximum health and beauty benefits from a sweet potato, it is important to leave the skin on. A majority of the nutrients reside in this outer portion, and we definitely don’t want to miss out on those. Plus, when the sweet potatoes are roasted, the skin provides a wonderfully crisp texture alongside its’ creamy interior. It is also important to note that beta-carotene is said to be best absorbed in the body when it is digested with a small amount of fat, which the recipe achieves with virgin, unrefined coconut oil. I personally can’t think of a better way to get beautifying nutrients than through eating incredible food. This dish makes a filling meal on its own but is also fantastic as a side dish. If your looking for flavor, this is your dish.
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- 2 large sweet potatoes rinsed, scrubbed and dried. Cut off any bruised spots. Cut into 2-inch chunks
- 2 Tbsp. virgin, unrefined coconut oil melted
- 1 Tbsp. curry powder
- 1 tsp Himalayan sea salt or regular sea salt to taste
- Preheat oven to 415°F.
- In a large mixing bowl, toss sweet potato cubes, melted coconut oil, curry powder and sea salt until sweet potatoes are thoroughly coated with coconut oil and spices.
- In a large baking dish, evenly spread out coated sweet potato cubes and place on middle rack in oven.
- Set timer for 45 minutes, flipping potatoes every 15 minutes to avoid burning.