Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

This seems hardly fair, to create an entire recipe for just these little sweet potatoes. But these are such a tasty side dish to just about any meat and my kids love them (when she was a toddler, my youngest called them “yam circles”). They are a no-sugar version of the candied “yams” (which were really sweet potatoes and not technically yams) I used to make. As an option, you can cut the sweet potato into thick wedges for sweet potato fries instead!

Prep Time: 10-15 minutes

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Cook Time: 40 minutes

Sereves: 4

Ingredients:

3-4 medium sweet potatoes (sometimes mislabeled as yams), peeled and cut into ½” thick circles (or semi-circles, if big around) Optional: if using young tender sweet potatoes, just give them a wash and leave the skin on.

2 Tbsp extra virgin coconut oil

2 tsp nutmeg (sub with mace for AIP)

1. Preheat oven to 350F. Melt coconut oil on low power in microwave or in a small saucepot on the stove.

2. Place sweet potatoes in a big bowl. Toss with coconut oil and nutmeg until evenly coated.

3. Arrange yam slices in a single layer on a rimmed baking sheet lined with tin foil or a silicone liner.

4. Bake for 25 minutes, then remove from oven and turn each slice over.

5. Bake another 15 minutes. Enjoy!