Bacon-Roasted Sweet Potatoes (paleo, gluten-free)

This delicious side dish is the perfect addition to any holiday table! It pairs well with most holiday entrées and can be adapted to fit a variety of tastes. For a spicier version, add extra chili powder or cayenne pepper. For a sweeter version, mix a tablespoon of honey with the coconut oil and toss before roasting.

Prep time: 10 minutes
Cooking time: 30 minutes

Yield: 4–6 servings

3 large sweet potatoes or garnet yams, cut into ½-inch cubes
1 tablespoon coconut oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon sea salt
4 pieces of bacon


  1. Preheat oven to 400 degrees F.
  2. Toss sweet potatoes with the coconut oil, cumin, paprika, chili powder and sea salt.  Lay flat in a single layer on a baking sheet.
  3. Roast for about 30 minutes, tossing halfway through cooking time, until sweet potatoes are cooked and crispy.
  4. While sweet potatoes are roasting, lay the bacon flat in a cold pan. Turn the heat to low. Once the bacon starts to crisp and curl, use tongs to flip the bacon and ensure it browns evenly. Cook until crispy; then set bacon aside on paper towels to drain.
  5. When sweet potatoes are done, transfer to a serving platter and crumble the bacon on top. Serve immediately.

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