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!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Spoon coconut oil onto a baking sheet; add sweet potatoes, onion, apple, and garlic. Sprinkle cinnamon, chipotle pepper, and salt over sweet potato mixture.

  • Roast in the preheated oven, stirring occasionally, until sweet potatoes are tender, 20 to 30 minutes.

Cook's Note:

Cayenne pepper can replace the chipotle pepper, if desired.

Nutrition Facts

126 calories; protein 2g; carbohydrates 26.4g; fat 1.9g; sodium 79mg. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2016
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 pepper instead. Also I chopped everything up put it into a bowl then added the oil and seasonings then tossed. I also lightly oiled the pan as well to prevent sticking. Delicious! Read More
(2)
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/26/2016
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 pepper instead. Also I chopped everything up put it into a bowl then added the oil and seasonings then tossed. I also lightly oiled the pan as well to prevent sticking. Delicious! Read More
(2)
Rating: 5 stars
12/28/2017
This is one of my go to recipes for Holidays and potlucks. I always peel the potatoes and have tried unsuccessfully to get the original recipe changed. Cooking time depends on the size of your sweet potato chunks. This recipe can be done in the crock-pot or instant-pot as well to save oven space. Read More
(1)
Rating: 5 stars
07/24/2016
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 before I put them on the baking sheet and since we love cinnamon I am going to use a bit more this time. Thank you! Read More
Advertisement
Rating: 4 stars
01/01/2016
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 combination and I will be trying this recipe in the future. Thank you! Read More
Rating: 4 stars
04/19/2015
This is a nice change from my usual baked sweet potato. We all enjoyed it. Thanks Erica B Read More
Rating: 5 stars
08/17/2018
This is the simplest recipe EVER! I actually tripled the recipe for a 4th of July family gathering. Even so prep was incredibly easy. I also substituted HONEY for coconut oil....cinnamon and red pepper flakes. It was a HUGE hit has been requested twice since and will become a staple in our menu. Read More
Advertisement
Rating: 5 stars
12/24/2018
This was excellent! Thanks for the inspiration! (I believe I posted my review on the wrong recipe--chalk it up to "I got the too-much-to-do Christmas blues"...) Read More
Rating: 5 stars
11/29/2016
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. Read More
Rating: 5 stars
10/09/2016
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. Read More
Advertisement