Ridiculously Easy Sweet Potato Dish

This dish is so simple, I’m not sure that it can even be called a recipe. Although I suppose most of my recipes fall into this grey area category. I guess I just believe that when vegetables are this fresh they require minimal preparation to taste their best! I’ll just call this a really easy and delicious way to prepare sweet potatoes, which have just come into season.

Sweet Potatoes are rich in fiber and potassium. Their vibrant orange color represents high levels of beta-carotene, in fact they are one of the nature’s best sources of this valuable nutrient. Beta-carotene is a fat soluble vitamin, meaning that it is best absorbed by the body when complemented with healthy fats. The coconut oil in this dish aids the body in assimilating the precious beta-carotene. Beta-carotene is beneficial because it helps the body combat free radicals and promotes optimal immune function. Very important this time of year!

Ingredients:

1 large sweet potato

1 can of black beans (including liquid)

1 tbsp coconut oil

sea salt 

Preheat oven to 400 degrees.

Wash and scrub sweet potato, but do not remove skin (buy organic!).

Chop sweet potato into 1 inch pieces.

Coat pieces evenly with coconut oil.

Place on lightly oiled baking pan.

Pour beans and liquid evenly over the sweet potato chunks.

Season lightly with sea salt.

Bake for about 20 minutes.

Enjoy!