My dad recently received about 40 pounds of sweet potatoes from a friend. Needless to say, we’ve been trying a lot of sweet potato recipes.
Sweet potatoes are naturally low in Saturated Fat and Cholesterol and they are an excellent source of Vitamin A, Dietary Fiber, Vitamin B6, Potassium and Manganese. If you’re trying to reduce the amount of inflammation in your body, sweet potatoes are “moderately anti-inflammatory” as measured by the Inflammation Factor rating (which is good). By contrast, russet potatoes are “mildly inflammatory” (which is not so good).
If you aren’t a coconut fan or want to reduce the amount of saturated fat (even though coconut oil may be really good for you), use olive oil and skip the shredded coconut.
A variation of this recipe using medium-sized red-skinned potatoes is a nice, lower fat substitute for breakfast hash browns. Just keep the skins on the potatoes, use olive oil instead of coconut oil and skip the cinnamon, cumin and coconut. You could even sprinkle on some shredded cheese if you aren’t avoiding dairy.
Team up leftovers with a few walnuts for a mid-afternoon or pre-workout snack.
Smashed Sweet Potatoes with Coconut
- 3 medium sweet potatoes peeled and cut in half cross-wise
- 1 tablespoon coconut oil melted
- Ground cinnamon
- Ground cumin
- Kosher salt
- Freshly ground pepper
- 2 tablespoons finely shredded unsweetened dried coconut
Place sweet potatoes in 3-quart saucepan and cover with water by about an inch. Bring to a boil over medium-high heat, then reduce heat and gently boil until potatoes are tender, but still retain their shape, about 20 minutes. Drain.
Preheat oven to 450°F.
Line a baking sheet with parchment paper or spray with cooking spray. Place potatoes on baking sheet, cut side down. Press down on each with a potato masher. Drizzle with coconut oil and sprinkle with cinnamon, cumin, salt, pepper and coconut.
Bake until potatoes have started to crisp around the edges and coconut is golden brown, about 25 minutes.