My friend, Chris Griffith of Life in Bonita Springs recently shared her recipe for the perfect potato.  I fixed it for my family and WOW!

An easy, healthy recipe to not only make the tater tasty, but I EVEN ate the skins!

Typically, I  will bake a sweet potato in the oven, then crack off and peel off the skin. (Skins have feelings, and nutrients too.) When I finished baking these, the skins were soft and supple and tasty, so… I ATE THEM!

You won’t believe how easy this is!

You will need:

• 2 TBLS coconut oil
• coarse sea salt
• sweet potatoes (works for russets and reds too)
• 1 gallon zip lock
• large piece of aluminum foil

Directions!

• Preheat oven to 375
• Wash potatoes with water and a scrub brush & strain to dry
• Place coconut oil in zip lock bag
• put potatoes in zip lock and move around to coat in the coconut oil
• Lay potatoes on rack to drip off extra coconut oil (OR…remove batteries from smoke detectors and turn vent fans on high prior to cooking)
• Season lightly with course sea salt
• Place on top rack in oven with strip of foil under potatoes to catch any additional drippings
• Cook 45 minutes, or until tender
• Cut into bite sized pieces and enjoy it all – skins taste amazing too!

Leftover potatoes (I make extra) can then be used to make a very tasty breakfast hash brown recipe.

Remember, Sweet Potatoes are VEGETABLES… NOT POTATOES!