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Roasted Sweets

Roasted Sweets

Erica Brown

"This is one of my favorites! It is paleo-friendly and makes a great addition to a holiday meal, brunch, potluck, or nice supper. It is also good as a leftover!"
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Ingredients

30 m servings 126 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spoon coconut oil onto a baking sheet; add sweet potatoes, onion, apple, and garlic. Sprinkle cinnamon, chipotle pepper, and salt over sweet potato mixture.
  3. Roast in the preheated oven, stirring occasionally, until sweet potatoes are tender, 20 to 30 minutes.

Footnotes

  • Cook's Note:
  • Cayenne pepper can replace the chipotle pepper, if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 6
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I have made this twice and have loved it! I had it as leftovers both times as well, using it for breakfast sides, as well as dinner sides. I didn't have any chipotle pepper, so I used white pep...

The fam loved it, even the ones who don't like sweet potatoes! I used 2 apples, went very light on the Chipotle pepper, didn't use quite a whole Tbsp of cinnamon, and heavy on the Himalayan salt.

This is an absolutely delicious combination of flavors. Both my husband and I loved it. I will definitely be adding this to my dinner rotation list.

I am making it again tonight. My family loved it. I didn't have Chipotle so I used cayenne pepper instead. It was sweet and spicy. I think this time I am going to toss the potatoes with the oil ...

I used more cinnamon and a little brown sugar and butter instead of the coconut oil. My potatoes didn't seem to ever get soft, so next time I may cook a little longer. The apples were a great co...

This is a nice change from my usual baked sweet potato. We all enjoyed it. Thanks, Erica B

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