Description
These Crispy Purple Sweet Potatoes are the appetizer candy you can’t stop eating.
Ingredients
Units
Scale
- 3 large sweet potatoes, 2 purple and 1 jewel
- 1/3 cup coconut oil, melted + 2 tbsp coconut oil
- 2 tbsp sea salt, divided
- 1 tsp black pepper
Instructions
- Preheat oven to 450 F.
- Grease two baking dishes with 1 tbsp coconut oil each. Set aside.
- Cut potatoes into 1” cubes and place them in a large pot. Add enough cold water to cover potatoes by 1”; add 1 ½ tbsp of salt. Bring to a boil and let simmer for 8 minutes.
- Drain water completely. Distribute potatoes evenly between the baking dishes, making sure there’s no overlapping.
- Drizzle melted coconut oil over potatoes and gently toss to coat. Sprinkle remaining sea salt and pepper, and bake for 50 minutes, tossing half way to prevent burning.
- Allow potatoes to cool a bit before serving. Enjoy by themselves or with favorite condiment.
Notes
- Whenever I have leftover potatoes, I refrigerate them for later consumption. I love to add them cold to my salads.
- Prep Time: 10 mins
- Cook Time: 1 hr
- Category: Side dish
- Method: Baking
- Cuisine: American