Holy sweet potatoes, Batman!

I eat roasted sweet potatoes at least once a week. Clean carbs, quick, go with everything. Done.

Today, I switched the olive oil for coconut oil on a whim. It takes it to an entirely different level. I feel a little silly calling this a recipe, but it’s too good not to share.

Coconut-Oil Roasted Sweet Potatoes

4 sweet potatoes, peeled and cubed
1 tablespoon coconut oil, melted
Freshly ground pepper
Kosher salt
Cinnamon

Preheat oven to 400 degrees. Spread sweet potato cubes on a heavy-duty baking sheet. Drizzle potatoes with oil; sprinkle generously with pepper, salt and cinnamon. Toss to coat.

Roast for 20 minutes or until tender.