This recipe comes from RESULTS dietitian Madeleine Holloway.
So simple, tasty, and so convenient to make ahead of time. A great source of complex carbohydrate to add to salad, served with protein or add on top of yogurt … don’t knock it until you try it!
2 large sweet potatoes
1 Tablespoon oil (avocado, ghee or coconut oil)
Preheat oven to 400°
Chop sweet potatoes in to equal sized cubes
Line a sheet pan with parchment paper & spread potatoes in an even layer
Add oil, toss & sprinkle with sea salt
Roast for 40 minutes, turning the potatoes half way through
Cool & store in an air-tight container
What To Eat Before & After Your Workouts
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