Spicy Sweet Potatoes (Whole30-approved)

These are currently a favorite of ours. We're currently eating a LOT of sweet potatoes, which isn't all that abnormal for me but Andrew's normally a white potato kinda guy. These babies though are always welcomed. Lightly crisped, with some zing to them and they're the perfect side for steak, chicken or, as I did today with our leftovers, topped with a fried egg and bacon for breakfast! Added benefit? They're totally Whole30 friendly!

Spicy Sweet Potatoes

Ingredients:
2-3 medium sweet potatoes
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup melted ghee, coconut or avocado oil

Directions:

1. Preheat oven to 400F and line a baking sheet with parchment paper (this makes clean up a cinch.)

2. Peel sweet potatoes and dice into 1-inch pieces.

3. In a large bowl or ziploc bag, combine the spices and sweet potatoes. Pour the melted ghee or oil over the sweet potatoes and toss to coat.

4. Dump sweet potatoes out onto the parchment-lined baking sheet and bake for 30 minutes, until lightly crisped on the sides and fork-tender. 

Enjoy! They do keep well so if you're in the market for leftovers during the week, this is one of those recipes.