I think the first time I had a sweet potato was like 5 years ago and it was love at first bite. That sweet deliciousness changed my life forever. I usually make them during a meal prep to have on the side of whatever else I choose to make (usually just salad and eggs). Sweet potatoes are an excellent food to help heal the stomach, they’re are also jam packed with nutrients and vitamins. Sweet potatoes contain Vitamin D&C, potassium, magnesium, they can actually ward off cancer and protect against the effects of aging, and to top it all off they can help support your immune system. If you don’t have sweet potatoes in your house right now, go buy them, seriously.
I tend to dice my sweet potatoes up, leaving the skin on because the skin adds more fibre and potassium, and then I bake them in the oven until they’re nice and slightly mushy. I try to change up the spices I put on them each week so I don’t get bored, but I doubt that will ever happen. After I dice the sweet potatoes I coat the bottom of a glass pan with coconut oil, to prevent sticking and to add some extra moisture.
I usually add garlic because garlic is fantastic and delicious, dried chopped onion, salt, pepper, and this past week I added some Traeger Blackened Saskatchewan seasoning. At this point I also add in some extra coconut oil to sit on top of the sweet potatoes.
I pop the sweet potatoes in the oven at 350 degrees and wait and hour and voila most delicious food in the world is ready for consumption.