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1
Preheat the oven to 400F and line a baking sheet with parchment paper.
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2
Toss the sweet potatoes with the coconut oil until theyre evenly coated.
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3
In a small bowl, combine 1/4 teaspoon of the salt with the cinnamon, allspice, cardamom, and nutmeg and stir until well combined.
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4
Sprinkle the spice mixture over the potatoes and toss again until evenly coated.
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5
Place the sweet potatoes in a single layer on the prepared pan and roast for 40 minutes, until tender.
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6
Pour 1/3 cup of the broth into a blender, add one-third of the roasted potatoes, and blend until smooth, adding more liquid as needed.
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7
Transfer to a soup pot over low heat and repeat the process two more times.
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8
Stir in any remaining broth, along with the remaining 1/4 teaspoon salt, before serving.
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9
These roasted spiced sweet potatoes are fantastic on their own.
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10
Consider making half a recipe of soup and saving the remaining sweet potatoes for a delicious side dish or a quick and easy snack.
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11
Want an easy way to melt coconut oil without dirtying up an extra pan or using the microwave?
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12
Place a small ramekin filled with coconut oil in a bowl filled with a small amount of very hot water (dont use too much water, or it might overflow into the ramekin).
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13
The oil will turn to liquid before your eyes.
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14
Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.
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15
(per serving)
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16
Calories: 280
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17
Total Fat: 4.8g (4g saturated, 0.3g monounsaturated)
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18
Carbohydrates: 57g
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19
Protein: 5g
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20
Fiber: 9g
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21
Sodium: 465mg
