Savory Sweet Potatoes

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This is a super easy dish that can be dialed up or down to pack in tons of flavor. I’m going to give you the big flavor punch on this one, you ready?

Here’s What You’ll Need:

• Sweet Potato/Yams - 1 large (I go for the yams cause they’re pretty….no judgment)

• Coconut Milk - unsweetened, full fat

• Rosemary - 2, Three inch sprigs

• Garlic - minced, 1 TBSP

  • This will make two servings, so multiply accordingly

Take the coconut milk, garlic and rosemary and place in a sauce pan and start to simmer on low. Very important to keep on low, you don’t want to kill all the good nutrients in the coconut milk. I let this simmer for at least 15 minutes, stir often.

As this is cooking take the sweet potato and slice on the medium cut setting on your mandolin. You can hand cut these into 1/2 inch cubes too, whatever is easier.

Once the coconut milk mix is nice and flavor packed, pour over the sweet potatoes in a bowl and stir thoroughly. This is a great one to set aside and let rest, giving it a good stir every once in a while.

When you’re ready, remove the rosemary and split this mix into two small ramekins, but if you’re making a bigger version, a 9x9 works too, you just want everything nice and close.

Place in the oven with a foil cover for one hour at 300 degrees.

Enjoy!