Preheat oven to 375 degrees.
Peel sweet potatoes. Chop into a medium dice.
In a medium size bowl, toss potatoes with coconut oil, sea salt and curry.
Spread out on a sheet pan and bake for 20 minutes or until potatoes start to slightly caramelize.
Enjoy hot or cold.
[More: Tricia Williams on coconut oil]
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”