Chef Elyse H.C. AADP, Vegan, Gluten Free, Organic, nonGMO 1 - 2 Sweet Potatoes washed and chopped into matchstick pieces or wedges 1 - 1 1/2 C melted Coconut Oil himalayan pink salt your choice of seasonings i.e. garlic, curry, italian herbs, cayenne, chipotle, cajun, pepper, sesame 1. Preheat oven to 425 2. Melt coconut in pot on low heat on stovetop, once melted remove from heat and add sweet potato pieces 2. Toss sweet potato pieces in coconut oil until well coated 3. Spread onto lined pan and generously apply salt and seasonings of choice 4. Bake for 45-55 minutes 5. Serve with mustard or BBQ sauce or ketchup or a mix of all three ;) We suggest Organic, nonGMO everything. - By Elyse Clark: Raw Food Chef and Holistic Health Consoler Certified with American Association of Drugless Practitioners.
