Sweet and Salty Roasted Sweet Potatoes (Edit recipe)

These sweet and salty roasted paleo sweet potatoes are made with ceylon cinnamon, maple syrup, bone broth, and sea salt. It's the perfect side dish for any meal!

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	7 g
Carbohydrates:	26 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	41 mg
Fiber:	4 g
Sugars:	11 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 4-6

Ingredients

2-3 Sweet Potato, peeled and chopped into bite sized pieces
2-3 Tbsp Coconut Oil
1.5 Tbsp Pure Maple Syrup
1 Tbsp Chicken Bone Broth, (Bonafide Provisions Chicken Broth)
.25 tsp Ceylon Cinnamon
.25 tsp ground Allspice
Sea Salt, (Celtic Sea Salt) to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees F.
While oven is preheating peel and chop sweet potatoes, then place in a mixing bowl.
Add in the rest of the ingredients into the bowl and toss until all sweet potatoes are coated in the mixture. If you need more liquid, slowly add in 1/2 Tbsp of bone broth in at a time.
Line baking sheet with unbleached parchment paper, then add on sweet potato mixture.
Place baking sheet in the oven and roast potatoes for 10 minutes, after 10 minutes remove and stir the potatoes, place back in the over for 10-15 minutes, keeping an eye on them to make sure the sugar from the maple syrup doesn't burn.
Once done, remove from the oven and garnish with parsley and Celtic sea salt.