Ingredients30 m servings 126
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 126 calories; 1.9 26.4 2 0 79 Full nutrition
ReviewsRead all reviews 8
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...
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 s...
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 re...
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...