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Sweet Potatoes Roasted Two Ways – Sweet or Savory Paleo Side Dish

 In Recipes, Sides, Veggies

Before we started eating Paleo back in 2014, we rarely ever had sweet potatoes. Usually just for holidays like Thanksgiving or Christmas. But once we started Paleo, sweet potatoes were our go-to veggie. We love them. Seriously, we eat them every day!

Cinnamon Roasted Sweet Potatoes

We make sweet potatoes a variety of ways in our house, but our toddler’s current favorite way to have sweet potatoes is roasted. He loves these because they are small little cubes he can just pop into his mouth. Plus, it helps that they are easy to eat and full of flavor. The only thing we changed about making roasted sweet potatoes for him was peeling them. Before we didn’t use to peel them, but this guy has a ridiculous gag reflex that seems to be brought on by certain textures, like potato skins. We didn’t want to ruin sweet potatoes for ourselves, so we started peeling them.

While you are not adding any sugar to the sweet version of the sweet potatoes, you are adding cinnamon. The cinnamon paired with salt amplifies the natural sweet goodness of a sweet potato.

But if you’re in more of the savory mood, one of my favorite combos of spices is smoked paprika, salt, and black pepper. I love the smoky taste from the paprika, and the mild kick from the black pepper. As soon as these ones are out of the oven, I can’t stop throwing them in my mouth.

Smoked Paprika and Black Pepper Sweet Potatoes

The great thing about most roasted vegetables is that there are very few ingredients involved and prep is pretty quick. The majority of the time making these is spent in the oven roasting away.

WHAT TOOLS YOU’LL NEED:

  • knife
  • cutting board
  • large bowl
  • rimmed baking sheet
  • parchment paper or aluminum foil

Looking for sweet or savory?

Both of these recipes are exactly the same process, just different spices involved. For the sweet version, the spices are: 1 teaspoon cinnamon and 1/2 teaspoon salt. For the savory version, the spices are: 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.

Once you’ve set your oven to 400°, start prepping two medium/large sweet potatoes by peeling them and then chopping them into bite-sized cubes. Peeling your sweet potatoes is optional. If you don’t peel them, make sure you wash your sweet potatoes and thoroughly dry them before you chop them into cubes.  Place the now cubed sweet potatoes into a large bowl. Add 2 tablespoons of melted coconut oil and spices, and toss until coated evenly. 

Spread the coated sweet potatoes evenly on a parchment paper-lined or aluminum foil-lined baking sheet. (You don’t have to line your baking sheet, but it makes clean up so much easier!) Bake for 15 minutes and flip sweet potatoes. Bake another 15 minutes. Remove from oven and enjoy!

printer-friendly recipe

Cinnamon Roasted Sweet Potatoes
Prep Time
8 mins
Cook Time
30 mins
Total Time
38 mins
 

This 4 ingredient side dish uses cinnamon paired with salt to amplify the natural sweet goodness of sweet potatoes.

Course: Side Dish
Cuisine: paleo, vegan, vegetarian
Author: Erin Higgs
Ingredients
  • 2 medium/large sweet potatoes peeled and cut into bite-sized cubes
  • 2 tbsp coconut oil melted
  • 1 tsp cinnamon
  • 1/2 tsp salt
Instructions
  1. Heat oven to 400°.

  2. Place cubed sweet potatoes into a large bowl. Add melted coconut oil and spices, and toss until coated evenly.

  3. Spread the coated sweet potatoes evenly on a parchment paper-lined or aluminum foil-lined baking sheet.

  4. Bake for 15 minutes and flip sweet potatoes.

  5. Bake another 15 minutes. Remove from oven.

  6. Enjoy!

 

Smoked Paprika and Black Pepper Roasted Sweet Potatoes
Prep Time
8 mins
Cook Time
30 mins
Total Time
38 mins
 

This simple yet savory sweet potato side dish has a smoky flavor with a mild kick.

Course: Side Dish
Cuisine: paleo, vegan, vegetarian
Author: Erin Higgs
Ingredients
  • 2 medium/large sweet potatoes peeled and cut into bite-sized cubes
  • 2 tbsp coconut oil melted
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
Instructions
  1. Heat oven to 400°.

  2. Place cubed sweet potatoes into a large bowl. Add melted coconut oil and spices, and toss until coated evenly.
  3. Spread the coated sweet potatoes evenly on a parchment paper-lined or aluminum foil-lined baking sheet.
  4. Bake for 15 minutes and flip sweet potatoes.
  5. Bake another 15 minutes. Remove from oven.
  6. Enjoy!
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