Carbs seem to have a bad reputation lately, but there IS such a thing as a good carb: a sweet potato is one of them! The orange-colored flesh of sweet potatoes is packed with health-promoting beta-carotene, which is converted in our bodies to Vitamin A. Vitamin A plays a role in maintaining healthy vision, neurological function and even improves the look of skin (hello glowing, gorgeous face!). The phytonutrients in sweet potatoes also help protect the body against damaging free radicals with their antioxidants and combat excess inflammation. What’s even more amazing is that, unlike the traditional white variety, sweet potatoes can help CONTROL and REGULATE blood sugar levels which = fewer cravings and higher energy levels. Talk about a healthy carb! Don’t forget about those purple sweet potatoes either: the anthocyanins and other phytonutrients in this variety have additional antioxidant, anti-inflammatory, and antibacterial properties.
Because one of the key nutrients in sweet potatoes, Vitamin A, is fat-soluble it is best to incorporate a healthy fat into your cooking method to maximize its absorption. One of my favorite ways to cook sweet potatoes is to slice and then bake them with a healthy dose of coconut oil and cinnamon. The coconut oil serves as the healthy fat, is packed with antioxidants, and is a rich source of MCTs (medium chain triglycerides, which are easily-absorbed fats that may improve digestion, energy, brain function, mood and body fat). The cinnamon not only adds GREAT flavor but does double duty with its essential oils providing anti-inflammatory and anti-microbial properties. It also helps to control blood sugar by slowing the rate at which the stomach empties and therefore preventing a sharp spike in blood sugar.
I love to bake these fries and eat them alone as a snack or side dish, or top them with a little bit of yogurt and Supernola (see my shop page to purchase!) for a healthy breakfast that keeps me going all morning. Check out the recipe below!
Coconut, Cinnamon Sweet Potato Fries
- 3 medium sweet potatoes, peeled and cut into French fry, wedge, or round shape
- 1.5 tablespoons coconut oil
- 1 tablespoon cinnamon
- 3/4 teaspoon kosher salt
- Preheat oven to 400 degrees.
- Melt coconut oil over low heat in small saucepan.
- In a large bowl, toss the potatoes, melted oil, salt and cinnamon.
- Evenly spread the potatoes on a parchment lined baking sheet and bake for 30-40 minutes tossing or flipping occasionally.
- Remove from the oven and serve.