Roasted Spicy Sweet Potatoes and Blueberries
I have been having a rough week. My Mom was supposed to go in and have a surgery (it got postponed); we switched our kiddos daycare; and lastly both my son and I have been sick. On the other hand, it’s been lovely because my son is having the best time at his new school and I have been able to get a lot of snuggles this week. Getting to the gym has been hard and I have been completely winging eating clean and counting macros.
In a feeble attempt to scrounge up enough energy to make some healthy, I grilled up some chicken. We had a ton of sweet potatoes that were about to go bad. So I peeled and cubed them. Next, I added some coconut oil and spices and was going to throw them in the oven. That is when I noticed I had some blueberries that my son didn’t eat from breakfast that was still sitting on my counter. On a whim, I dumped them on top of the sweet potatoes. Voila! Roasted Spicy Sweet Potatoes with Blueberries!
The most delicious take on roasted sweet potatoes I have ever eaten! The roasted blueberries burst in my mouth and tasted like the sweet potatoes were dipped in warm blueberry jam. The best part, no added sugar! Just pure healthy deliciousness. I’m never roasting sweet potatoes without blueberries again. I have to admit, that I have a sweet tooth, so if sweet isn’t your thing, then you might not dig this as much as I do. It paired nicely with my grilled chicken and it was toddler approved.
- 2 large Sweet Potatoes
- 2 TB Coconut Oil
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 1/4 Tsp Cumin
- 1/4 Tsp Cayenne
- 1/2 cup Blueberries
- Preheat over to 425
- Peel and cube the sweet potatoes
- Melt the coconut oil in the microwave
- Add the spices to the coconut oil and stir
- Pour the coconut oil/spice mixture over the sweet potatoes and toss the sweet potatoes with your hands to make sure they are all coated
- Dump the blueberries on top of the sweet potatoes
- Cook in the oven for 30-40 minutes until the sweet potatoes are soft