Nutrition Facts

Serving Size 145 g

(Approx. 4 Servings)

Amount Per Serving

Calories	260	Calories From Fat	150

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 15 g	75%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 620 mg	26%

Total Carbohydrate 23 g	8%

Dietary Fiber 4 g	16%

Sugars 8 g

Protein	2 g

Vitamin A 0%	•	Iron 6%

Vitamin C 25%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Coconut Sweet Potatoes

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Serves

4 People

Ingredients

Recipe makes 4 Servings

3 large organic sweet potatoes, peeled and chopped into cubes

2 Tbsp coconut extract

1/2 large navel orange, zested

1 Tsp kosher salt

4 Tbsp Central Market® Organics Coconut Oil

1 Tbsp coconut nectar

1/4 cup(s) sweetened coconut flakes

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Instructions

Preheat oven to 400°F.

In a large bowl combine chopped, peeled sweet potato, orange zest, coconut extract, and salt together. In a small sauce pan melt the coconut oil and drizzle over the sweet potatoes. Toss to combine all ingredients and place on a sheet pan and roast in the oven for 35 - 45 minutes or until slightly browned and soft.

In a separate pan add the coconut and toast in the dry pan until it starts to brown, set aside for topping. Once sweet potatoes are done, toss them in a serving dish while still warm and drizzle the coconut nectar. Add in the toasted coconut, toss to comine well and serve immediately.