I love sweet potatoes and I feel like they are my healthy substitutes for when the chips or cracker cravings hit. These potatoes are good with anything, seriously, but my favorite topping is plain greek yogurt and honey. Mmmmm! This recipe is super easy and it makes a whole pan so you have plenty to snack on later when those cravings hit again.
4 medium sweet potatoes
2 Tbl. ground cinnamon
2 tsp. pink Himalayan salt
4 Tbl. coconut oil (melted) or avocado oil
Line a baking sheet with parchment paper.
Wash and dry potatoes. Slice each potato in half and then quarter each half.
Place chopped potatoes in a large mixing bowl, add cinnamon, salt and oil. Toss gently until all potatoes are coated. Pour all potatoes onto baking sheet with parchment paper. Place sheet on middle rack in oven. Roast on 425° for 30 minutes.