Roasted Sweet-Potato with Coconut Oil and Rosemary

This is one of my all-time favorite side-dishes. It is simply delicious every time.


  • 1 medium Sweet Potato
  • 1 Tablespoon Coconut Oil
  • 1/2 teaspoon Celtic Sea Salt 
  • 1/2 tsp curry powder (optional)
  • 2-3 springs Rosemary


  1. Heat oven to 400 F. Line a baking tray with parchment paper.
  2. Cut sweet potato into 1/4 inch rounds or 2 in x 2 in cubes. Set aside in a medium sized bowl
  3. Heat a small sauce pan and melt the coconut oil. Pour melted coconut oil, sea salt and curry powder over sweet potatoes and toss until evenly coated.
  4. Spread sweet potato mixture onto baking tray. Spread the rosemary sprigs around the tray.
  5. Place in oven for 12 minutes for 1/4 inch rounds or 15 minutes for 2 in x 2 in cubes.

Note: To check if sweet potatoes are ready, use a fork or toothpick to see if they are soft all the way through. It should be easy to insert and remove the fork or toothpick.


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