Baked Spiced Sweet Potatoes

November 21, 2011 in Categories: , by

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This seems hardly fair, to create an entire recipe for just these little sweet potatoess.  But these are such a tasty side dish to just about any meat and my toddler LOVES them (she calls them “yam circles”).  They are a no sugar version of the candied “yams” (which were really sweet potatoes and not technically yams) I used to make.  As an option, you can cut the sweet potatoes into thick wedges for sweet potato fries instead!

Ingredients:

  • 3-4 medium sweet potatoes (sometimes mislabeled as yams), peeled and cut into ½” thick circles (or semi-circles, if big around)  Optional: if using young tender sweet potatoes, just give them a wash and leave the skin on.
  • 2 Tbsp extra virgin coconut oil
  • 2 tsp nutmeg

 

1.    Preheat oven to 350F. Melt coconut oil on low power in microwave or in a small saucepot on the stove.
2.    Place sweet potatoes in a big bowl. Toss with coconut oil and nutmeg until evenly coated.
3.    Arrange yam slices in a single layer on a rimmed baking sheet lined with tin foil or a silicone liner.
4.    Bake for 25 minutes, then remove from oven and turn each slice over.
5.    Bake another 15 minutes.  Enjoy!

Comments

My kids ask for seconds on this one. In the past they’ve only eaten sweet potato french fries out of a bag, but these I can make fresh. Great one for the family.
-Jennifer K.

I made these last night and am so glad to have a quick side to include with dinner. I usually bake sweet potatoes whole. This is much better! Thanks for the recipe.

How do you know you are allergic to salicylates? I have tested allergic to coconut and peanuts, I suspect pumpkin, strawberries, raspberries, not sure what else. I did not test allergic to almonds though, which is in the high range of salicylates.

I also include slices of either pear or apple, arrange in an overlapping spiral on a foil lined pan, dribble coconut oil or olive oil on top, cook in a 400 oven – delicious!

Hi, I love your recipes but I was a little disappointed that you use a microwave over to melt coconut oil. I have stopped anything to do with the microwave because it destroys nutrients and has still unknown influence on people and the environment. Anyway, I love your recipes.

Sometimes mine turn out mushy and wet and sometimes browned, we prefer them brown and crisped. Is parchment paper the trick? Thank you!

I actually think it has more to do with the water content of the sweet potatoes. I’ve been using more purple sweet potatoes lately because they seem to have less water and brown and crisp more nicely.

Will extra virgin olive oil work, which wouldn’t have to be melted, or would it not be as good? I’ve never heard of extra virgin coconut oil.

Sarah has not prepared this recipe using olive oil, it will change the flavor. Coconut oil is sold at many grocery stores and also stores such as Whole Foods and Trader Joe’s. You can also buy it online here: http://www.tropicaltraditions.com/virgin_coconut_oil.htm In this post, http://www.thepaleomom.com/2012/11/the-science-and-art-of-paleofying-part-3-leavening-and-fats.html Sarah discusses the different types of oils used in her recipes. — Tamar, Sarah’s assistant

Thanks so much for the information and the links. I look forward to learning more about coconut oil, since I was able to find coconut oil and extra virgin coconut oil spray in my grocery store today. It’s not inexpensive, but I made the investment and look forward to trying it!

You are correct. You can use mace instead. Sarah has both traditional Paleo and AIP recipes on her site. — Tamar, Sarah’s assistant

Thanks! I just wasn’t sure since it was listed on one of the AIP friendly recipes. I knew that usually she suggests the substitutions necessary to make it AIP. We used cinnamon:)

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