Paleo Maple Oven Roasted Sweet Potatoes in Coconut Oil

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

1. 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.
2. 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.
3. 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.
4. 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.

Recipe

Paleo Maple Oven Roasted Sweet Potatoes in Coconut Oil

5 from 1 vote

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Serves: 4 - 6 side servings

Prep: 10 minutes minutes

Cook: 15 minutes minutes

Total: 25 minutes minutes

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:

Tossing in two batches ensures that the spices are evenly coated, and you don’t bite into a curry bomb!
* 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:

Calories: 169kcal (8%) Carbohydrates: 35.6g (12%) Protein: 2.4g (5%) Fat: 2.4g (4%) Saturated Fat: 2g (13%) Monounsaturated Fat: 0.1g Sodium: 108mg (5%) Potassium: 520mg (15%) Fiber: 4.5g (19%) Sugar: 11.3g (13%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Side Dish

Cuisine:American

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

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FOR THIS RECIPE, I RECOMMEND:

• Pure Maple Syrup
• Coconut Oil
• Yellow Curry Powder
• Baking Sheet

WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 7 POINTS+: 4. OLD POINTS: 3
(based on 6 servings)

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