Before I started making sweet potatoes like this about six months ago I may have eaten them 2-3 times a year. I baked them whole and I would eat it but I would get grunts and groans from the guys in the house. Then the only other time was at Thanksgiving or Christmas when they were covered with yummy walnut topping in the form of a casserole.
Once you prepare them this way I promise you’ll want them more often!
I use a veggie peeler to remove the skin but I’m not super careful about it. You could probably even skip that step. Then I slice the sweet potatoes in 3-4 sections lengthwise (depending on the size). Then cut them into a dice and try to keep them about the same size. Otherwise you’ll have mushy pieces and burnt pieces 🙂
Before baking melt a tablespoon of coconut oil (per 2 sweet potatoes) in the microwave and drizzle it over the diced potatoes. Season with salt and a bit of pepper and toss around with your fingers to coat. Bake at 400 degrees for about 30 minutes. A shorter amount of time will work if you have diced them very small and bake longer for a more crunchy result (but be careful not to burn!).
I like to have these as a side for lunch or dinner. Here I had them for lunch with some leftover thai rice noodles and peas. They are also great with scrambled eggs, black beans and salsa for brunch. Make extra because leftovers are amazing!