Perfect for a dinner party or Wednesday in front of the TV, I love using coconut oil for the flavor vibes it adds. Butter, avocado oil, or canola oil are also great pairings with the vanilla bean.
- 2 large sweet potatoes
- 2 tablespoons coconut oil or other oil, melted
- 1 tablespoon, or to taste, Vanilla Bean salt (we also love Lavender Salt for this recipe, too!)
Cut potatoes into large even chunks or wedges (or get fancy and slice them into thin rounds to arrange in a spiral in a cast iron pan like this recipe we love!)
Toss in coconut oil so all sides are evenly coated.
Sprinkle Vanilla Bean salt evenly over potatoes.
If cutting into chunks or wedges: roast on a sheet pan at 350 degrees for 15-20 minutes or until soft on the inside and desired crispness on the outside.
(If sliced in thin rounds and spiraled in a cast iron pan: cover with foil and roast for 30 minutes at 350. Remove foil and roast for 20 more minutes at 425 to crisp the edges.)