It’s getting to be that time of late winter/early spring when the sun seems like it’s disappeared for good: it’s cold, it’s always been cold, and it’s always going to be cold. But no matter how miserable it is outside, you can always warm up with a big bowl of caramelized sweet potatoes hot out of the oven, tossed with crunchy pecans and chili powder and drizzled with honey if you like it a little sweeter.
This recipe is an easy savory side to go with just about any winter meal you can think of: try a roast, some skillet chicken, or even just a quick omelet for protein if you’re not up to much cooking. Any leftovers would also be tasty in an omelet or a baked egg dish for a little change of pace, but they’re also good just eaten straight.
With plenty of healthy carbs and Paleo fats, it’s a nutrient-dense mood-booster, and a delicious alternative for vegetarian friends if they don’t want to eat a meat-based main dish but still don’t want to starve. Try it out on kids, too: it’s a great recipe for convincing little skeptics that this whole Paleo gig can be pretty tasty after all.
Pecan and Sweet Potato Side Recipe
Protein: 2g / %
Carbs: 32g / %
Fat: 46g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 large sweet potatoes, cut into cubes
- ½ cup extra virgin olive oil
- 3 tbsp. ghee, cut into small pieces
- ¼ cup raw honey (optional)
- ½ cup pecans, cut into pieces
- ½ to 1 tsp. chili powder
- Sea salt and freshly ground black pepper
- Preheat your oven to 400 F.
- In a bowl, toss the sweet potatoes with the olive oil and season to taste.
- Place on a baking sheet, then cook in the oven for 25 minutes.
- Remove from the oven and sprinkle the ghee, chili powder, and pecans all over the sweet potatoes.
- If using, drizzle the honey all over the sweet potatoes and give everything a good stir.
- Place in the oven and bake for another 20 minutes.