Ingredients:
- 3 large sweet potatoes, peeled and cubed
- 3 tablespoons coconut oil, melted
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
- Preheat oven to 425°F (220°C).
- Toss sweet potato cubes with melted coconut oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- Garnish with fresh parsley before serving.
Coconut oil gives these sweet potatoes a subtle coconut flavor and crisp texture, making them a delicious and healthy side dish.
Here are two additional paleo, keto, vegan-friendly coconut oil recipes with full details, emphasizing coconut flavor and diet relevance: