Prep Time: 15 min / Cook Time: 35 min / Total Time: 50 min

• 2 Tbsp NUCO Original premium coconut oil
• 2 Large yams or sweet potatoes, quartered lengthwise
• 2 Tbsp agave syrup
• 1 1/2 Tsp Red pepper, ground
• Sea salt & freshly ground black pepper
• 2 Green onions, chopped
• Handful cilantro, minced

LIME PUMPKIN SEED SAUCE

• 1 Tbsp NUCO original premium liquid coconut oil
• 1/2 Cup Raw pumpkin seeds
• 1/2 Cup Light coconut milk
• 1/4 Cup Lime juice
• 1 Tsp Agave nectar
• 1/2 Tsp Sea salt

#COOKWITHNUCO Directions: 

1. Preheat oven to 425 F. Toss yams with agave syrup, NUCO coconut oil, and grounded red pepper flakes. Season generously with sea salt and black pepper.
2. Spray a baking pan with NUCO Buttery coconut oil spray and place yams cut side down.
3. Place tray in the oven and roast for 25-30 minutes, until yams are fork tender and well browned on all sides. Half way through the time flip yams to other side.

LIME SUNFLOWER SEED SAUCE 

1. While yams are roasting, combine all ingredients for the sauce in a high speed blender. Blend until very smooth.
2. Place sauce in the refrigerator and allow to cool.
3. To serve sweet potatoes, transfer to a serving platter, drizzle liberally with sauce and garnish with green onions and cilantro. Serve warm.
4. Remaining sauce will keep in the refrigerator for up to a week.