It’s the Monday after Thanksgiving. Hopefully you had one very fun gluttonous day and then got right back on track. But in the event that you were on a leftovers diet through the weekend, consider this your friendly reminder that it’s time to eat some damn veggies. Don’t worry, we’ll make sure they taste good. Case in point: sriracha honey hasselback sweet potatoes. It sounds like a mouthful because it is: sweet, spicy and vitamin-packed enough to virtuously wave the white (clean eating) flag.

sriracha honey hasselback sweet potatoes

ingredients:

• 4 medium sweet potatoes
• 4 tablespoons coconut oil, divided
• Maldon sea salt flakes
• 4 teaspoons raw honey, divided
• sriracha, to taste

directions:

1. Preheat oven to 425°F. Cut each potato hasselback style (cutting slits into the potato but leaving the bottom in tact; you can get full directions here).
2. Brush each potato with 1/2 tablespoon of coconut oil. Sprinkle with salt. Bake for 20 minutes.
3. Remove from oven. Brush each potato with an additional 1/2 tablespoon of coconut oil, making sure to get into the slits. Return to oven to bake for an additional 15 to 20 minutes, until cooked through and golden brown on the outside.
4. Drizzle one teaspoon of honey + sriracha (to taste) over each potato. Sprinkle with additional Maldon salt flakes, if desired.