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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!

Course Side Dish
Cuisine American
Keyword gluten free, holiday sides, paleo, sweet potatoes, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 - 6 side servings
Calories 169 kcal
Author Taylor

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

  1. Preheat your oven to 400 degrees.
  2. In a large bowl, toss the cubed sweet potatoes with coconut oil and maple syrup and toss to evenly coat.
  3. 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 *
  4. 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 **
  5. Sprinkle with cinnamon, if desired, and drizzle with maple syrup.
  6. DEVOUR.

Recipe 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.