Roasted Sweet Potato Recipe!


Lydia Jacoby, Cooking Extraordinaire

Ready in 50 minutes

Serves as many people as you want


  • Three large sweet potatoes
  • 3 tablespoons melted coconut oil
  • Pinch of salt
  • Small scoop brown sugar (remember the potatoes are already sweet)
  • Hearty sprinkling cumin


  1. Preheat oven to 425 degrees F. 
  2. Wash and and peal sweet potatoes before cutting them into small bite size cubes
  3. In a large bowl toss sweet potato cubes, melted coconut oil, salt, brown sugar, and cumin until potato bits are thoroughly coated.
  4. On a baking sheet spread out the sweet potato careful not to let them overlap (otherwise the outsides won’t get caramelized)
  5. Bake for 30-35 minutes turning them over every 15 to insure each side gets crispy. .


This is one of my favorite new recipes. It’s super easy and you can use any spices or oils that you have around. Coconut oil can easily be substituted for olive oil, and you don’t have to do cumin but could use any other spices in your spice collection instead. The amount of brown sugar varies depending on your sweet tooth–start with a little bit remembering that the potatoes are very sweet already. Once they are done, let them cool and you can keep them in the fridge for up to three days–I recommend eating them early though. I love just eating these as snacks–they taste like candy! They are also great as a side dish with dinner or in a fancy salad–my favorite is beet, arugula, grilled chicken, goat cheese, raspberry, roasted almond, sweet potato salad.