I love sweet potatoes, anyone with me? If not, still keep reading because this recipe will work perfectly with any type of potato. But first, a quick nutrition lesson. Sweet potatoes, russet potatoes, red potatoes, etc. are all exactly the same when it comes to nutritional value. While sweet potatoes do have the most Vitamin A, the calories, average glycemic index, fiber, etc. between all varieties of potato are the same. So eat whatever potatoes you enjoy the most. Just remember, you should always have a direct relationship between how active you are and how many carbohydrates you eat. If you're highly active your body can tolerate more carbs before storing fat. If you do not exercise as often, most of your carbohydrates should come from vegetables and 1-2 pieces of fruit per day.
- 3 large sweet potatoes (or other potato of your choice)
- 2-3 Tbs coconut oil, melted
- Himalayan salt, pepper and paprika
- Preheat oven to 400 F.
- Dice 3 large sweet potatoes.
- Place potatoes on a cookie sheet lined with parchment paper.
- Coat with 2-3 Tbs melted coconut oil.
- Season with Himalayan salt, black pepper and paprika.
- Cook for 20-30 minutes, tossing halfway through.
Note: Baking on parchment paper helps to cook the potatoes evenly and keeps moisture and flavor in. It also makes for easy clean-up.