These sweet potato cubes are roasted in coconut oil for a healthy, delicious fall dish. These can be made any time of year, but they are especially perfect for Thanksgiving and other fall dishes. Enjoy these Whole30 and paleo roasted sweet potatoes as a side dish, in grain bowls, or in salads.
Sweet potatoes are kinda like candy, right? I mean, they have the word "sweet" right there in the name.
Okay, maybe not.
But when you caramelize them up and roast them in the oven, it does bring out their sweet flavor. I think of it like a healthy treat. And I probably eat them WAY too much this time of year. I've been cooking them up for at least the last month to bring in my lunch to work. Sometimes I'll bake them and mash them up with some chicken and spices. But this week, I've been using coconut oil to roast them up and give them a nice flavor.
Coconut oil, oven roasted sweet potatoes are delicious as a side for lunch or dinner, or served on top of one of those quinoa/grain bowls that are all the rage now. And they are SO easy to make. I love easy recipes!
They are so easy, you can make them quickly and use then as a delicious sweet potato dish for Thanksgiving or any other fall gathering! Even better? They are Whole30 and paleo! So if you're looking for a good Whole30 or paleo sweet potato recipe, try this one!
- Sweet potatoes, cubed into chunks
- Coconut oil (virgin, if possible)
- Dried sage
How to eat them:
You can also serve them in salads, and on top of grain bowls like this one.
How to make these roasted sweet potatoes:
The first step is to preheat your oven to 400 degrees F. Then, wash and scrub the sweet potatoes.
Cut the sweet potatoes into cubes -- about 1-1.5 inches and then add to a bowl. To the bowl, add the coconut oil (warm up if solid so that it becomes liquid), the sage, salt, and pepper. Stir to combine.
Then place on a parchment-lined baking sheet and bake for 25 minutes. Remove from the oven, stir, then bake for another 10-15 minutes until crispy and baked through.
Coconut Oil Roasted Sweet Potatoes
- 2 large sweet potatoes
- 2 tbsp coconut oil
- ¼ tsp sage
- ⅛ tsp pepper
- ⅛ tsp salt
- Preheat oven to 400 degrees F.
- Cut sweet potatoes into medium cubes and put into a bowl.
- Heat the coconut oil (if solid) until it is liquid. Pour coconut oil over the potatoes and stir. Add the sage, salt, and pepper and stir to combine.
- Spread the mixture onto a parchment-lined baking sheet.
- After 25 minutes, remove from oven and stir. Then continue cooking for an additional 10-15 minutes.