So as you know, a lot of our ‘recipes’ are not super complicated (shocking, I’m sure). Then what are they? Easy, delicious, clean, healthy and quick! It’s the way that we like to eat and what we find to be realistic when it comes to feeding our families.
Douglas and I eat sweet potato oven fries/wedges/rounds like…all the time. And they’re great. Sometimes I add onion powder or cumin, paprika and garlic salt, whatever I have. Well tonight I wanted something different so I created this little number below.
- Four Sweet Potatoes
- ¼ Cup of Local Honey
- ¼ Cup of Coconut Oil
- Pumpkin Pie Seasoning
- Pink Sea Salt
- Coconut Sugar to Top (optional)
- Toasted Almond Slices (optional)
- I don’t like working with raw sweet potatoes because they are so HARD. I am always afraid that I am going to slice my finger (arm) off. So I boil them in a large pot of water for about thirty minutes until tender, but not too soft/mushy. Test with a fork and the fork should slide in.
- When they’re tender to the fork, turn off the stove, and dump out the water. Let the potatoes cool enough that you can work with them.
- Turn your oven on to 350 degrees.
- Place parchment paper or foil over a cookie sheet. Halve each potato long ways and scoop out the soft sweet potato-y flesh and put into a mixing bowl. Do this with each half then line up the skins on your cookie sheet. In the bowl, add the local honey, coconut oil, pumpkin pie seasoning (we like a lot), and a dash of salt. Mush and mash until creamy. Scoop the seasoned flesh back into the skins. Top with a sprinkle of coconut sugar and put in the oven. Bake for ten minutes.
- Add the toasted almond slices to the top with one more sprinkle of pumpkin pie seasoning. Enjoy as a side dish to dinner (we ate them with grilled zucchini and grilled chicken), dessert, breakfast, snack, or lunch!
This recipe serves four. We saved two and ate the next night for dessert!