Roasted Maple Cinnamon Sweet Potatoes with Crisp Sage

It's 92 degrees here in CO, but I felt like cooking something that reminds me of Autumn. I will serve these amazing potatoes with a hearty spinach salad and call it a meal! 

Roasted Maple Cinnamon Sweet Potatoes with Crisp Sage 

Ingredients:
3 large sweet potatoes, peeled and diced into 1 inch cubes
2 tablespoons olive oil
2 1/2 tablespoons maple syrup
2 teaspoons cinnamon
Salt and pepper, to taste
2 tbs fresh sage, sliced thin  (about 8 leaves)
1 tbs coconut oil (or oil of choice for frying the sage)

Directions:

• Preheat oven to 400 ° F.  Lightly coat a baking pan with non-stick cooking spray, or line with parchment paper
• In a medium bowl, combine the olive oil, maple syrup, cinnamon, salt and pepper
• Add the sweet potatoes and toss to coat
• Spread potatoes in an even layer onto the baking pan
• Roast for 30 to 35 minutes or until lightly browned and starting to crisp
• Remove from oven and set aside
• Heat coconut oil in a small skillet over medium-high. Add sage and stir for about 10 seconds, until fragrant and crisp. remove and add to the potatoes. 
• Eat and enjoy!