Chili and Smoky Paprika Baked Sweet Potato

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Another non-recipe side-dish delight. This is basically me just saying, “Hey! Roast some sweet potato and you won’t regret it!” You can cube it, coin it, cut it into little triangle shapes…it doesn’t matter because however you slice it, it’s delicious, fool-proof, and a meal-prep savior!

 

I’ve suggested chili and smoky paprika for a warming little kick, but turmeric, cumin, curry, cinnamon, clove, allspice…they’re all good (although maybe not all together at the same time).

 

Once roasted enjoy as a side, toss in your salads…you can even blend it into a puree! Either way your body will simply be grateful for one serious vitamin and mineral hit including…wait for it…vitamin A, vitamin C, manganese, copper, pantothenic acid, vitamin B6, biotin, potassium, vitamin B3, vitamin B2, vitamin B1, and phosphorous…whew! Not to mention the ample amounts of quality fiber in each serving ;)

 

OK I’m going to go eat some sweet potato now. Thanks, bye…

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Chili and Smoky Paprika Baked Sweet Potato

 

Prep time: About 5 minutes

Cook time: About 20 minutes

Makes roughly 1-2 servings

 

Ingredients

  • 1 large or two medium sized sweet potato (the darker and more orange-y jewel toned the better)

  • 1-2 tbsp extra virgin olive oil, or melted virgin coconut oil, grass-fed butter, or ghee

  • 1/2 tsp chili powder

  • 1/2 tsp smoky paprika

  • Sea salt and fresh cracked black pepper to taste

 

Directions

  1. Preheat your oven to 425F and line a baking sheet with parchment paper.

  2. Peel and cube the sweet potato (or however you want to cut it), and transfer to a large mixing bowl.

  3. Toss with your cooking fat of choice, the chili powder and paprika, and a sprinkling of salt and pepper.

  4. Evenly spread out over the baking sheet and bake for about 20 minutes until cooked through and slightly browning on the edges (the cook time will change depening on the size and shape you cup up the sweet potato).