First off HAPPY AUSTRALIA DAY! Yes, we are roasting our butts today in the 40C heat at the beaches, and getting the barbecues and fireworks ready for tonight’s celebration. What a great country I get to live in, familiar and yet so so different from my land of birth.

Aussie Aussie Aussie! Oy Oy Oy!


Now to today’s foodie post: A simple dish to whip together and a healthy alternative to the usual white potato versions. We like ours with eggs and grilled fish for breakfast.

Dang…I am so impressed with coconut oil, both its use in cooking and its impressive nutritional profile. And here, it’s particularly nice because it compliments the sweet and savoury components of the dish.

Serves 4

1 Sweet Potato, medium and diced
1 White Onion, medium and diced
1 Small Handful Shredded Coconut
1+ Tbs Coconut oil, liquid

Fresh Sage leaves
Dash Smoked Salt and Black Pepper
Dash Cayenne Pepper, mild

PREHEAT oven to 180C/ 360F.
LINE a baking tray with baking paper.
ADD all ingredients EXCEPT spices to a large bowl.
MIX thoroughly.
ADD remaining ingredients (spices) and coat potato mixture.
LAY mixture evenly on the prepared tray.
BAKE for about 30 minutes. Keep an eye on the pan. You want a bit of browning but no burning.
REMOVE from oven and serve.


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