This is a great side for any hearty dish. The chili seasoning adds a kick while the coconut sugar creates a sweet touch.
Gluten free, dairy free, corn free, Paleo, vegan
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 3 teaspoons chili powder
- 1 teaspoon salt
- 1 tablespoon coconut sugar
Preheat the oven to 450° F.
Start by peeling potatoes and cutting into large cubes.
In a large bowl, toss potatoes with oil, chili powder, salt and coconut sugar.
Spread out potatoes on a large foiled baking sheet and roast for 15 minutes.
Flip the potatoes and cook for another 10 minutes, or until potatoes begin to brown.
Nutrition Analysis: 160 cal, 10 g fat, 0 mg chol, 660 mg sodium, 16 g carbs, 2 g fiber, 5 g sugar, 1 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.