Southwestern Roasted Sweet Potatoes - Paleo
These tender, extra-savory, thin-sliced Southwestern roasted sweet potatoes are a great Paleo side dish for your holiday table - or any time. With very simple prep, this fancy-looking dish roasts in an hour. Vegetarian with vegan option. Make it for your next gathering!
Servings 12 servings
Ingredients
- 3 pounds sweet potatoes peeled and thinly sliced
- ¼ cup olive oil
- ¼ cup butter (or nondairy spread) melted
- 4-6 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ to 1 teaspoon salt to taste
- ¼ teaspoon freshly ground pepper or to taste
- ¼ cup cilantro leaves chopped and divided
Instructions
- Preheat oven to 375F.
- Combine olive oil, melted butter or non-dairy spread, garlic, spices, salt and pepper and half the cilantro in a small mixing bowl; stir to combine.
- Spread 1-2 tablespoons of the mixture in the bottom of a 9 x 13 inch baking dish.
- Arrange sweet potato slices in the dish and brush potatoes with the remaining olive oil mixture, reserving a couple of teaspoonfuls.
- Cover with foil and bake for 45 minutes.
- Remove foil and increase oven temperature to 450F.
- Roast potatoes for an additional 15 minutes, or until potatoes are slightly browned. Allow an extra 5 to 10 minutes at high altitude or if your sweet potatoes are large.
- Remove sweet potatoes from the oven and test an end piece for doneness. If the sweet potatoes have dried out during roasting, brush them with reserved seasoned olive oil.
- Garnish with cilantro leaves.
Notes
For this recipe I look for small to medium-sized sweet potatoes of a uniform size (about 1 ½ to 2 inches across at the widest point). The bagged ones from Sprouts or Trader Joes, rather than loose, are most likely to be about the same size and usually are sold in 3-pound lots.
To make this dish into a slightly sweet Thanksgiving side, substitute 4 teaspoons of pumpkin pie spice for the cumin, coriander and chile powder. For an additional, yet still mild sweetness, stir ¼ cup of coconut sugar into the sauce mixture.