Roasted sweet potato bites are a delicious side dish for breakfast, lunch, or dinner, and are a great option for people that are avoiding nightshades. They are a staple in my house, are kid and budget-friendly, and are one of those dishes everyone likes.
The recipe calls for white sweet potatoes (like Hannah Sweet Potatoes), but you could also use orange sweet potatoes if you prefer – they are also often a little easier to find in the grocery stores. Leave the skin on for added nutrients and fiber and play around with spices to keep it simple or to make them savorier.
Roasted Sweet Potato Bites (AIP, Paleo, Potato and Nightshade Free)
Ingredients
- 2-3 Large White Sweet Potatoes
- 2 tbsp Melted Coconut Oil
- 1 tsp Sea Salt
- 1 tsp Onion Powder
Instructions
- Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.
- Rinse and scrub the potatoes to remove any dirt or residue, and pat dry. I like to leave the skin on, but you could also remove it.
- Cut the potatoes into bite size cubes and putthem in a large mixing bowl.
- Top the potatoes with the melted coconut oil and seasonings and stir until evenly coated.
- Spread the potatoes evenly across the baking sheet in a single layer, using another baking sheet if needed.
- Bake in the oven for 25-30 minutes, stirring every 10 minutes until they are soft when pierced with a fork and have reached desired crispness. Remove from the oven and allow to cool slightly.
- Serve and enjoy!
Notes
- Serve immediately or store in glass food storage containers in the fridge.
- Baking times will vary per oven and by the thickness of the cubes. If they are cooking more slowly, crank up the oven temperature to 415 and watch closely.
- Use this recipe to make sweet potato fries as well. Instead of cubes, cut the potatoes into ¼ inch thick strips. Thinner sliced fries will cook more quickly. Thicker fries will take a bit longer.
- If you want more savory tasting potatoes, add thyme, rosemary, oregano, and/or garlic powder.
