Baked Sweet Potatoes

Baked sweet potatoes are a delicious and nutritious dish that combines the natural sweetness of the potatoes with a hint of Indian spices. This paleo-friendly meal is satisfying, wholesome, and perfect for a healthy lunch.

Ingredients

• Sweet potatoes - 2 medium (about 400g total)
• Coconut oil - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon (5g)
• Ground coriander - 1 teaspoon (5g)
• Turmeric powder - 1/2 teaspoon (2g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh cilantro - 2 tablespoons, chopped (8g)
• Lemon juice - 1 tablespoon (15ml)

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the sweet potatoes thoroughly and pat them dry.
3. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
4. Place the sweet potatoes on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 45-50 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
6. In a small bowl, mix the coconut oil, cumin, coriander, turmeric, salt, and black pepper to create a spice blend.
7. Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
8. Cut each sweet potato in half lengthwise and scoop out a little of the flesh to make room for the spice mixture.
9. Spread the coconut oil and spice mix evenly over the sweet potato halves.
10. Drizzle with fresh lemon juice and sprinkle with chopped cilantro before serving.

Nutrition

• Calories: 240
• Protein: 4 g
• Carbs: 54 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, which are essential for immune health.
• High in fiber, promoting digestive health and satiety.

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