By Dianne Gregg
Ingredients
  • 4 sweet potatoes peeled and cut into ½ in. dice
  • 2 Tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ½ cup crushed pineapple (drained)
  • Salt and ground peppercorn to taste
  • 1 small sweet onion diced small
  • 1 teaspoon minced garlic
  • 1 teaspoon brown sugar
  • ¾ cup shredded coconut
  • Pecans (optional)
  • Raisins (optional)
Allergens:
Cooking time: 15-25 mins Serving: 6 people

Preheat oven to 400° F.

In a large mixing bowl combine sweet potatoes salt and pepper, garlic, brown sugar and cinnamon. Over medium heat melt coconut oil, add onion to sauté until soft. Pour over sweet potato mixture to combine.

Place mixture in a 13 in x 9 in pan and roast in oven until tender, turning occasionally. After 10 minutes, toss crushed pineapple in pan.

When potatoes are lightly browned remove from oven and sprinkle with coconut for garnish.

Add pecans and/or raisins (if using)

Can be served with eggs as a side dish.

Meal: Food type: