4-6 sweet potatoes
Himalayan sea salt to taste


Heat oven to 400°F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with parchment paper or foil. Bake until tender, about 45 minutes. Option to mash or make a lit in the top of each and top with 1 tsp. of virgin coconut oil.

Notes: Option to make a batch ahead for the week and serve ½ cup as a side for breakfast, lunch, or dinner. Try mashing the baked sweet potato with rosemary for a dinner side, slicing and crisping in coconut oil to serve with breakfast, or stuffing ½ cooked sweet potato with seasoned ground turkey and kale as a lunch!