Paleo Sriracha Sweet Potatoes

So this is easy and delicious. Which is the whole point of…everything.
I want to stress how delicious this truly is. Like, really stress. Unlike most of my kitchen experiments, it’s not pleasantly-flavored mush or pleasantly-burned cardboard. I did a good job. Yay!
Many folks know that I support Steve’s PaleoGoods and their non-profit, Steve’s Club, as Nutrition Advisor and Ambassador. That’s part of my “Real World” work. Because I can’t sit stand here and crush this blog aaall day, mmkay? Sometimes I have to sit stand here and crush Game of Thrones work.
To support this fabulous company and their mission, I had the brazilliant idea to use their line of PaleoChef dressings and marinades. They’re pre-made, flavorful, and I know they’re good to Paleo-go.
But, in a pinch, you can use any sriracha sauce you like. Whole Foods has “clean” options – you just have to read those labels.
Or, ya know – just order some PaleoChef. (You won’t regret it.)
sriracha sweet potato

What you’ll need:

  • 1 sweet potato, cut into cubes
  • 2 Tbs-ish clean, crap-free Sriracha Sauce (like PaleoChef) – enough to lightly (or heavily) coat cubes. Avoid any with soybean oil or other weird junk!
  • 1 Tbs-ish Coconut Oil – enough to lightly coat cubes

What you’ll do:

The basics: you’ll toss the sweet potato in a mixture of melted coconut oil and Sriracha sauce. You’ll bake it. Then you’ll eat it.
The step-by-step:

  • Preheat the oven to 350 degrees.
  • Grab a baking sheet (or a strip of aluminum foil, or a baking dish. Whatever) and a mixing bowl.
  • Toss the sweet potato chunks in 1 Tbs. melted coconut oil in the mixing bowl until coated.

I don’t always like coconut flavor, so I go with the steam-deodorized oil from Tropical Traditions* because it doesn’t smell like coconut. According to my sources, this process does NOT damage the oil.

  • Add the Sriracha to the mixing bowl and toss, again, until coated. 
  • Roast the coated sweet potatoes on the baking sheet for 30 minutes-ish. (Roast means: put the chunks of sweet potato on a baking sheet in the oven for about 30 minutes at 350 degrees. SPACE THEM OUT so they can breathe – otherwise, they’ll steam rather than roast. PAY CLOSE ATTENTION. If they start to burn, you’ve “ish-ed” too long. Lesson for next time.)
  • Eat.

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