Baked Sweet Potato Fries
Because one of the key nutrients in sweet potatoes, Vitamin A, is fat-soluble it is best to incorporate healthy fat into your cooking method to maximize its absorption. One of my favorite ways to cook sweet potatoes is to slice and then bake them with a healthy dose of coconut oil and cinnamon. The coconut oil serves as the healthy fat, is packed with antioxidants, and is a rich source of MCTs (medium-chain triglycerides, which are easily-absorbed fats that may improve digestion, energy, brain function, mood, and body fat). Don’t worry this will not make you fat or gain weight, but I recommend using supplements from reportshealthcare.com/ just in case. The cinnamon not only adds GREAT flavor but does double duty with its essential oils providing anti-inflammatory and anti-microbial properties. It also helps to control blood sugar by slowing the rate at which the stomach empties and therefore preventing a sharp spike in blood sugar.
I love to bake these fries and eat them alone as a snack or side dish or top them with a little bit of yogurt and Supernola (see my shop page to purchase!) for a healthy breakfast that keeps me going all morning. Check out the recipe below!
Coconut, Cinnamon Sweet Potato Fries
- 3 medium sweet potatoes, peeled and cut into French fry, wedge, or round shape
- 1.5 tablespoons coconut oil
- 1 tablespoon cinnamon
- 3/4 teaspoon kosher salt
- Preheat oven to 400 degrees.
- Melt coconut oil over low heat in small saucepan.
- In a large bowl, toss the potatoes, melted oil, salt and cinnamon.
- Evenly spread the potatoes on a parchment lined baking sheet and bake for 30-40 minutes tossing or flipping occasionally.
- Remove from the oven and serve.