Wednesday, February 27, 2013
Sweet Potatoes with Coconut Oil, Honey, Cinnamon and Almonds
I prepared a "traditional" one for my husband--loaded with butter, brown sugar, and cinnamon.
Opting for a healthier version for myself, I got out my new best friend--coconut oil--and added a generous dollop. Then I drizzled on a bit of honey, a sprinkle of cinnamon, and a small handful of almonds.
It was wonderful. I hope you try it!
Baked Sweet Potatoes with Coconut Oil, Honey, Cinnamon, and Almonds
(One serving listed below; increase as necessary)
Baked sweet potato
1 teaspoon coconut oil (if it's in solid form, it will quickly melt with the heat of the potato)
1/8 teaspoon cinnamon
1 teaspoon honey*
1 tablespoon almonds
Slice a baked sweet potato lengthwise, but not all the way through. Place the coconut oil on the potato flesh. Top with the cinnamon, drizzle with the honey, and toss the almonds over the surface of the potato. Use a fork to mash the potatoes and other ingredients together. Serve immediately.
*You can substitute maple syrup for the honey in order to make this vegan.