When I was home in LA, we had a huge dinner party at my house. As usual, I cooked a bunch of dishes, but I didn't want to make anything too complicated! Limited time at home means limited time in the kitchen, I had lots of other things to do! Roasting vegetables is one of the best things to do for a large dinner party, as it pretty much requires no effort, and very few ingredients. Since I am addicted to sweet potatoes, I figured I'd make them, but I wanted to do something different. I sliced them into wedges and roasted them with both sweet and savory flavors, as well as with fresh pieces of coconut flesh. The flavor was seriously good. My mom made a fish and I made quinoa as well as Persian rice, so these went perfectly with both.
10 sweet potatoes, washed, sliced into wedges
3 tbsp extra virgin olive oil or coconut oil
3 tbsp coconut sugar
1 1/2 cups coconut chips
1/2 cup fresh rosemary
3 tsp Himalayan sea salt
Preheat the oven to 400F. Place the sweet potatoes on the baking sheet and drizzle with oil. Top with coconut sugar, rosemary, sea salt and coconut chips. Roast for about 35 minutes, until soft on the inside and brown on the outside.