These quick Paleo Maple Oven Roasted Sweet Potatoes in Coconut Oil are sweet, spicy and so easy to make! A light and healthy Fall side that your family will love!
PIN Paleo Maple Oven Roasted Sweet Potatoes in Coconut Oil
Yes. It’s another day.
Another day that you have to roll out of bed, look outside, is it raining? Yes of course it’s raining because it’s autumn and I live in Seattle (so, you may not being doing that part if you don’t live here) and it’s November, and that is JUST what it DOES here.
Liquid sunshine folks. Liquid Sunshine.
Whatever gets you through the day right? <— Coffee with a side of mint chocolate green smoothie helps this immensely.
Anywhooo.
I am SUPA PUMPED UP (as much as person that measures 5’2 on a good day can, you know, be PUMPED UP) to be joining up with 4 of my SUPER FREAKING TALENTED blogging friends – Lee, Davida and Lexi – to bring you guys a roundup of healthy Thanksgiving recipes, that is PACKED with cozy numnums.
Because what is Thanksgiving without cozy numnums? Nothing. That’s what.
Here is what they are cooking up:
Lee created some AMAZING Bacon Wrapped Brussels Sprouts! As if Brussels weren’t delicious enough…she added BACON. AAAAND my taste buds fell off my head! Head on over to her blog to get the Bacon Wrapped Brussels Sprouts Recipe!
Davida, man, that girl…she created PALEO PUMPKIN PIE! What the what? I seriously am in awe of that girls skill…that is something I could never do. Head on over to her blog to snag the Paleo Pumpkin Pie Recipe!
And Lexi! She is the queen of Paleo and she created some AMAZING Paleo Pumpkin Biscuits. Check out how soft and moist they look! I seriously want to shovel about 32 billion into my facial hole. Head on over to her blog to get the Paleo Pumpkin Biscuit Recipe!
Now, for my addition to the healthy dinner table from internet landz, some Maple Curry Roasted Sweet Potatoes!
You guys. These are SRSLY the best roasted sweet potatoes AROUND.
Sweet potatoes actually are TOTALLY new to my holiday eatin’ because, WHOA WHAT, they NEVER happened during Thanksgiving when I was growing up in Canada. We were too busy eating oven roasted lemon Greek potatoes to even NOTICE sweet potatoes.
And then I came down to the states and was introduced to roasted sweet potato. That also happened to be covered with marshmallows. You know, like some weird rice krispie treat recipe gone sweet potato style.
And I declared that I would stay in this country forever and always, because whoever came up with that idea was a GENIUS.
I also happen to be married to an American. So, there’s that.
Anyway. The potatoes? They also weren’t really healthy. Like, at all. Which is probably why the person that invented them does not exist anymore.
It could also be because it was just invented eleventy billion years ago, when the pilgrim peeps came to the hood, but that is just not as dramatic. You understand.
So, operation make healthy AND easy roasted sweet potatoes COMMENCED. I may have even put a pilgrim bonnet on my noggin to really get the inspiration flowin’.
How to Roast Sweet Potatoes 101
- First you have to chop your potatoes into UNIFORM sizes. You want them all to be the same size, or they cook differently – some will be burned, some perfect and some still WAY under cooked. NOT GOOD.
- It’s also important to use the correct amount of oil – too much and the potatoes won’t crisp, too little and they crisp up in a DRY, dessert-in-your-mouth-sort of way. You want your raw potatoes to JUST be glistening with coconut oil, with no puddles in the bottom of your bowl.
- Spread them in a FLAT even layer – no overlapping, and make sure you leave space between the cubes – in a large pan. I don’t like using a super dark-colored pan, as I find they burn too quickly.
- Bake at 400 degrees!
How Long to Bake Sweet Potatoes
They are going to need at LEAST 20 minutes, but it REALLY depends on how crispy you like them. I like to roast them for 10-15 minutes, stir, and then check them again in 5-10 minutes. After that, cook until they get as crispy as you like them!
Now that you have the know-how, let’s get back to the story.
The day that I was figuring out how to be a modern pilgrim person, I also happened to be testing some Indian food (STAY TUNED. FORESHADOWING. IT’S REALLY YUMMY) and I had some curry powder on the counter.
Wondering what would happen if I did a little sprinkle-the-curry-powder-on-the-sweet-potatoes dance I, well, did the dance.
A dance that I will do forever and a day. Because my taste buds danced right off my possibly-maybe-covered-with-a-bonnet-head. I mean coconut curry? That is a FLAVOR BOMB right there.
And then, because I am trying to recreate that whole marshmallow shenanigans, maple syrup was invited to the party.
Because, as a Canadian, maple syrup runs in my VEINS.
It’s also just a really great, healthy swap for marshmallows. Again, not as dramatic.
There. You just got your WHOLE Thanksgiving dinner planned for you. And you will still be able to fall into that all-the-holiday-food induced coma that we all look forward to after the eat-age has finished.
You just won’t have to put on your stretchy pants to do it.
YOU’REWELCOMEgiving.
Ingredients
- 2 Lb Sweet potato cut into 1 inch cubes (about 8 cups of cubes or 2 large/ 4 small sweet potates)
- 1 Tbsp Coconut oil melted
- 2 1/2 Tbsp Maple syrup + more for drizzling
- 1 1/2 Tbsp Yellow curry powder
- 2 tsp Cinnamon + more for sprinkling
- 1/2 Tbsp Fresh ginger, minced
- Salt/pepper
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl, toss the cubed sweet potatoes with coconut oil and maple syrup and toss to evenly coat.
- Add in half of the yellow curry powder and cinnamon and toss to coat. Add in the remaining curry powder, cinnamon and the ginger and toss until all the potatoes are coated *
- Place the potatoes onto a baking sheet(you’ll probably need 2!) and sprinkle with salt and pepper. Bake for 15 minutes. Flip the potatoes and bake for another 5-10 mins or until fork tender **
- Sprinkle with cinnamon, if desired, and drizzle with maple syrup.
- DEVOUR.
Tips & Notes:
* One time during testing, my potatoes were done after 15 mins and I didn’t need to flip, so check yours before flipping.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 7 POINTS+: 4. OLD POINTS: 3
(based on 6 servings)
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Sarah @ The Gold Lining Girl says
These look fantastic! Those other recipes look amazing too. Very intrigued by the pumpkin biscuits, indeed! Sweet potatoes have my heart and always will. The maple and curry together with them sounds wonderful!
I totally need to get a pilgrim hat! It’s like the Santa hat of Thanksgiving! That’s genius, and it led to inspiration for you?? I must get one too! 🙂 Hope you see the sun over there soon. Florida surely misses you!
Taylor Kiser says
Thanks Sarah! I LOVE me some sweet potatoes too! SO good for Fall right?!
And, yes, Pilgram hat? DO IT. 😉
Aggie says
I love this post! I am all about a healthy Thanksgiving meal! At least as much as possible 🙂 Everything here looks great – what an awesome sweet potato recipe!! Love the curry and maple.
Taylor Kiser says
Thanks so much Aggie! Glad you like it! 😀
[email protected]+The+Almond+Eater says
These look too easy NOT to make–definitely giving them a try. Plus, sweet potatoes this time of year are a musttttt!
Taylor Kiser says
YES! Sweet potatoes ALL the things amIright?! Thanks girl!
[email protected] The Sweetphi Blog says
Love the sound of these potatoes, and girl, you’re too cute…all 5’2 of you… on the way you introduced this roundup, definitely pinning these potatoes to add to my Thanksgiving ‘to make’ list!
Taylor Kiser says
Haha well thanks! 😉 Glad you love me and my shortness!
Thanks lady!!
Mira says
These sweet potatoes look amazing! Pinned to my Thanksgiving board!
Taylor Kiser says
Thanks SO much Mira!
[email protected]+press says
Ill take these over the marshmallow covered potatoes any day!
Taylor Kiser says
WOO HOO! Thanks Heather!
Julia says
How deliciously perfect are those sweet potatoes?!! I just want to bit into every last one of those gorgeous cubes. SO tasty and so perfect for Thanksgiving/every day!
Taylor Kiser says
Thanks lady! I know you love your sweet taters!
Shashi RunninSrilankan says
Hahaha – I think every intro to the beginning of Thanksgiving should start with “eleventy billion years ago, when the pilgrim peeps came to the hood”…you are a hoot!
And these sweet potatoes are a totalt winner- love the cinnamon-ginger-maple-curry combo! So much awesomeness!
Taylor Kiser says
I am glad you love my historically accurate description 😉
Thanks girlfriend! I knew you would dig ’em! 😀
Stacey @ Bake.Eat.Repeat. says
Those look like the perfect sweet potatoes to me! I love the maple syrup instead of marshmallows, I’ve always thought that marshmallows on sweet potatoes is just a little much – although I know I’m in the minority there! And curry too – yum!
Taylor Kiser says
Hey, I can totally agree with you! Sweet + sweet = TOO MUCH!
Thanks Stacey!
Meg @ The Housewife in Training Files says
Girl, so glad you finally jumped onto the sweet potato bang wagon…because its AMAZING! And maple and curry…pass me bowl and forgetttt that turkey. Im good!
Pinnedddd!
Taylor Kiser says
Haha! YES! Dinners of sweet potatoes only for all 😉 Thanks friend!