• 2 lg Sweet potatoes, peeled & cubed
  • 2 Tbsp coconut oil, butter, or other nutrient dense cooking fat
  • To Taste: sea salt or Himalayan salt
  1. Preheat oven to 425ºF.
  2. 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.
  3. 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.
  4. Pull sweet potatoes out of oven, sprinkle with sea salt and flip the potatoes.
  5. Bake for an additional 15-20 minutes.