Savory Roast Sweet Potatoes

Ahh, the sweet potato. For some, it only touches their plate during Thanksgiving dinner. For others, it is a staple in their diet. Especially if they follow a Paleo, Primal, Ancestrial or whole foods based diet.

I was one of those that only had sweet potatoes on Thanksgiving until I discovered Paleo 8 years ago. Back then, I only ate them because I had too!! You know, that old “you will eat what is cooked” rule most parents have. Covering sweet potatoes in brown sugar and marshmallows does not make them taste good. Period….sorry grandma!

Now, coat them in butter or coconut oil and a great spice blend and you have a delish side dish that provides you with a nutrients and are a carb source that your body will thank you for. Heck, they are even 21 Dat Sugar Detox approved this way!

I also prefer my sweets to be roasted in chunks over baked whole so that is what I do 95% of the time. Occasionally, we do loaded fries which is a treat! But most weeks the following recipe is how a make and eat them.

Savory Roasted Sweet Potato

3 sweet potatoes
2-3 tablespoons melted fat (butter, ghee, coconut or avocado oil)
1/2 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ginger
1/8 teaspoon cinnamon
dash chipotle

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Add all spices into a small bowl and mix well.
Peel and cut potatoes into 1" cubes. Pour fat over potatoes and stir to coat evenly.  Add spices and mix well.
Spread evenly between sheet pans.  Bake for 40-50 minutes.

Spicy is always prefer in my home but you can leave out the chipotle if you aren’t into spicy or are cooking for little ones. Though, I really recommend using it because it adds a nice smoky hint to these spuds.

These reheat very well in a skillet, especially a cast iron, so make a few extras to have in the frig for leftovers.

If you want to do a bit of meal prep on the weekends, you can cut the sweets, coat with oil and store in an airtight container for up to 4 days. When you are ready to bake them, let them come to room temperature on the baking sheets. Once the oven is preheated, place in the oven for 2 minutes to melt oil. Remove from oven and sprinkle on seasoning. Bake as directed above.

Let me know in the comments if you make these and how you like the spice blend.