Autumn Spiced Sweet Potatoes

Autumn Spiced Sweet Potatoes

Man, I love sweet potatoes. Seriously. I eat them more often than I eat any other vegetable––they're my favorite! At a work meeting a few weeks ago, my colleagues and I had to go around and introduce ourselves and as an icebreaker had to say our favorite food. Everyone mentioned their cookies, cakes, and other sweets––I said I loved sweet potatoes! I mean, to put them in cookies and brownies, you'd have to love them, right? My family loves this recipe for Autumn spiced sweet potatoes because of their sweetness. Between the natural sweetness of the sweet potato, the coconut oil they're cooked in, and the spice of the cinnamon, they're perfect as a Fall or Thanksgiving flavored side dish! The smoked paprika balances the sweetness and gives it a bit of a deeper flavor and I love to add the garlic powder to it as a grounding note! These are also really delicious leftover with fried eggs––the yolk blends so well into these spices and almost makes a sauce that pairs perfectly with the potato!


Autumn Spiced Sweet Potatoes

Prep Time: 10 min Cook Time: 35-40 min Total Time: 45-50 min Serves: 4


  • 1½lb sweet potatoes, scrubbed clean (peeled, if you prefer)

  • 6 tbsp coconut oil, melted

  • 1 tsp cinnamon

  • ¾ tsp smoked paprika

  • ¼ tsp sea salt

  • ¼ tsp black pepper

  • ⅛ tsp garlic powder


  1. Preheat oven to 400 degrees F.

  2. Slice the sweet potatoes into cubes and add to a medium sized mixing bowl.

  3. Toss the cubed sweet potatoes with the melted coconut oil.

  4. In a small bowl, mix together the cinnamon, smoked paprika, salt, pepper, and garlic powder.

  5. Add the spice mixture to the sweet potatoes and toss well to completely coat them.

  6. Pour the sweet potato mixture onto a baking sheet and bake for 35-40 minutes (until the potatoes cook through and start to slightly crisp up. Serve hot and enjoy!

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