This amazing sweet potato dish is based on Diane Sanfilippo's book Practical Paleo and it is a staple in our house. My recipe scales it up so it can feed 8-10 people (or 3-4 with lots of leftovers). I used bacon fat today because I made bacon for breakfast and had a few tablespoons ready to go but coconut oil, ghee, avocado oil, or olive oil would work well. The sweetness and aroma from the sweet potatoes and cinnamon paired with the savoriness of the garlic powder, onion powder, salt, and spice from the pepper make it a really delicious dish. If you want even more spice add 1/4 teaspoon of cayenne. I usually do but since this is a Thanksgiving Side Dish Series I kept it more crowd and kid friendly.
Here are the ingredients!
3.5 pounds organic sweet potatoes chopped into 1 inch cubes
3 tablespoons bacon fat or other choice of fat, melted
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
Preheat over to 425. Wash, dry, and cube sweet potatoes and add them to a sheet pan. Drizzle the potatoes with the bacon fat and toss well to coat every piece. Add all of the spices to a small bowl and give it a stir to combine. Sprinkle all of the spices evenly over the sweet potatoes and toss well to coat.
Bake the sweet potatoes for 35 minutes and then turn the potatoes over with a spatula and bake for another 15 minutes. This is what mine looked like at 50 minutes:
I was happy with mine at one hour and fifteen minutes so I took it out of the oven and transferred it to a serving bowl Check yours every 5 minutes or so after it has cooked 50 minutes to get it how you want it and make sure it doesn't burn. Enjoy these incredibly flavorful sweet potatoes! Thanks for the inspiration Diane Sanfilippo!