Spicy Sweet Potatoes

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

Ingredients:

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

Instructions:

1. Preheat oven to 400F and line a baking sheet with parchment paper (this makes clean up a cinch).

2. Peel sweet potatoes and dice into 1-inch pieces.

3. 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.

4. Dump sweet potatoes out onto the parchment-lined baking sheet and bake for 30 minutes, until fork-tender. Serve immediately.

5. I often make a big batch of these on Sundays and keep them in the fridge to throw into meals during the week.

Enjoy!