In my weekly meal prep, I like to roast a few sweet potatoes for the week. Sometimes I chop up sweet potatoes to put in salads or mash them up to go into pancakes. Sometimes I just eat them standing in front of the fridge on a Monday night while I’m figuring out what to make for dinner and sometimes I like to heat them up with a little coconut butter and a sprinkle of curry powder. Coconut oil can be substituted for the coconut butter and toasted coconut flakes are a great addition (I didn’t have any at the time. WOMP WOMP). I love the salty/sweetness of this combination and the curry powder gives it a little savory oomph.
