Heavenly Sweet Potatoes
Sara, from Institute of HeartMath - March 3, 2013

We use the lighter colored sweet potatoes. This dish is very simple but extremely delicious. The soft creaminess inside with the slightly caramelized crunch and nibbles of pecan bits creates a heavenly eating experience!!

13 cups sweet potatoes, cut in chunks
1/2 – 3/4 cup olive oil
1 ½ teaspoon cinnamon
½ teaspoon sea salt
2 teaspoons coconut sugar*
1 cup pecans, chopped

• Cut potatoes in half lengthwise and then across ¾ inch pieces . If they are really large then you can cut one more time lengthwise before cutting across (half moon or quarter moon shapes.)

• Toss with olive oil, salt, cinnamon and coconut sugar. Place in sprayed Pyrex glass pan, 9×13 inch.
• Bake uncovered at 400 degrees for 45 minutes.

• Remove from oven and toss with two wooden spoons. Add chopped pecans. Increase oven temperature to 425 (or 450 if your oven temperature tends to run a little cool.)

• Bake another 30 to 45 minutes (you want the potatoes at this point to caramelize and get somewhat crunchy on the bottom.)

• Remove from oven and cool slightly before eating.

Serves: 6
Total Cooking time: 1 hour 45 minutes

* Coconut sugar comes from the buds of coconut tree flowers. It is a natural sweetener that come from trees and are collected as sap — like North American maple syrup.

The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “jaggery.” (Jaggery can be made from cane sugar as well – it just means the solid, rock-like form of sugar.)

I use coconut sugar in my kitchen since it has a lower glycemic index then regular sugar.

It comes in bags and looks like brown sugar but can also be found in the bulk section of many natural food stores.

Read more: http://www.care2.com/greenliving/heavenly-sweet-potatoes.html#ixzz2N08vaJw5