I am convinced these Spicy Sweet Potatoes adapted from Juli Bauer’s Paleo Cookbook will make a sweet potato lover out of anyone. I will be the first to admit that I wasn’t always all aboard the sweet potato train but now I am a convert. These were a little too spicy for my kids (that’s ok, more for me) but they are perfect on their own as a side dish or, my personal favorite, with eggs and greens for a delicious breakfast bowl. Mmm…
Go whip yourself up a batch of these – you won’t be sorry.
Spicy Sweet Potatoes
2-3 medium sweet potatoes
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup melted ghee, coconut or avocado oil
- Preheat oven to 400F and line a baking sheet with parchment paper (this makes clean up a cinch).
- Peel sweet potatoes and dice into 1-inch pieces.
- In a large bowl, combine the spices and place the sweet potatoes on top. Pour the melted ghee or oil over the sweet potatoes and toss to coat.
- Dump sweet potatoes out onto the parchment-lined baking sheet and bake for 30 minutes, until fork-tender. Serve immediately.
I often make a big batch of these on Sundays and keep them in the fridge to throw into meals during the week.