- 2 lg Sweet potatoes, peeled & cubed
- 2 Tbsp coconut oil, butter, or other nutrient dense cooking fat
- To Taste: sea salt or Himalayan salt
- Preheat oven to 425ºF.
- Place cubed sweet potatoes & coconut oil into a gallon sized zip top bag. Shake and agitate until the sweet potatoes are lightly covered with coconut oil.
- Pour oil-covered sweet potatoes into a single layer on a parchment paper lined cookie sheet (parchment paper makes cleaning EASY) and bake for 20 minutes.
- Pull sweet potatoes out of oven, sprinkle with sea salt and flip the potatoes.
- Bake for an additional 15-20 minutes.
