Click HERE to jump to the recipe!
It’s FALL🍂. The cozy, flavorful cinnamon, pumpkin spice everything season! A favorite for most!
One reason for that is the cozy sweater weather, warmth, and cozy meals, which just make us feel comfy and give us almost an inside hug, right?
To kick off this season the right way, I’m sharing my go-to baked sweet potato recipe that gives you all those autumn feels—cinnamon, pumpkin spice, and everything nice.
This recipe is loaded with fiber, vitamins, and complex carbs that won’t just satisfy your taste buds but also support your fat loss and energy goals.
This recipe allows you to pair baked sweet potatoes with almost every meal you can think of: ground beef, eggs, chicken, and even yogurt for breakfast or an after-meal treat!
Get your oven ready…. it’s sweet potato time!đźŤ
_____________________________
Products I Used:
Perfect for shaking and evenly coating the sweet potatoes with oil and spices—it makes cleanup way easier!
Drinking Glass
I use a simple drinking glass to mix the avocado oil and spices before pouring it onto the sweet potatoes. It’s an easy hack that ensures everything is blended well.
_____________________________
Key Ingredients:
Red Garnet Sweet Potatoes
These naturally sweet, creamy-textured sweet potatoes are not only delicious but packed with beta-carotene (hello, Vitamin A!), fiber, and potassium. They’ll keep you full and energized without blood sugar crashes.
Avocado oil adds a dose of healthy fats that support metabolism, help absorb fat-soluble vitamins, and make everything taste richer and more satisfying. I love using Primal Kitchen’s avocado oil for this recipe.
Natural, unrefined salt harvested from ancient seabeds. Rich in trace minerals like magnesium, calcium, and potassium that are essential for overall health.
Other options: Himalayan pink salt, Celtic sea salt, kosher salt, Fleur de sel. Don’t use table salt.
The real deal, cinnamon! Ceylon cinnamon is anti-inflammatory, antioxidant-rich, and helps regulate blood sugar. Perfect for sprinkling a warm, sweet flavor into this fall-inspired side dish.
Because what’s a fall recipe without pumpkin spice? This mix of spices adds that cozy, aromatic flavor we crave this time of year.
A touch of grounded ginger adds a subtle warmth with a sweet, earthy kick, bringing extra coziness to the recipe and pairing beautifully with the cinnamon and pumpkin spice.
This is the secret touch that brings an extra layer of savory goodness. Rosemary, garlic, and onion mingle with lemon peel and parsley to round out the sweet flavors perfectly.
_____________________________
_____________________________
Recipe
_____________________________
Serves 10
_____________________________
Ingredients:
_____________________________
- 3 to 4 Medium size to big organic Red Garnet Sweet Potatoes
- 2 tablespoons of avocado oil
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon Ceylon cinnamon
- 1/2 teaspoon sea salt
- 1 tablespoon 24 herbs & spices (Bragg)
- Sprinkle grounded ginger
_____________________________
Directions:
_____________________________
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the sweet potatoes: Cut them into 1-inch thick slices, then chop each slice into medium-sized cubes. Place the cubes in a large mixing bowl with a lid.
- Mix the seasonings: In a small glass or cup, combine the avocado oil, sea salt, Ceylon cinnamon, pumpkin spice, 24 herbs & spices, and a sprinkle of ground ginger. Stir well to create a flavorful oil mixture.
- Coat the sweet potatoes: Pour the seasoned oil mixture over the sweet potato cubes in the bowl. Close the bowl with a lid and shake it well, ensuring all the pieces are evenly coated.
- Bake the sweet potatoes: Spread the sweet potato cubes in a single layer on a baking sheet or pan. Bake in the preheated oven for 20 minutes.
- Flip and continue baking: After 20 minutes, take the sweet potatoes out and gently toss or flip them to ensure they don’t stick. Return them to the oven for an additional 20 minutes or until they’re tender and slightly caramelized on the edges.
- Cool and enjoy: Once done, let the sweet potatoes cool for about 10-15 minutes before serving. For added health benefits, you can refrigerate them for at least 2 hours to increase resistant starch, which helps improve insulin sensitivity.
Enjoy!!
_____________________________
Nutritional Facts (per serving):
_____________________________
Around 10 servings. Per serving:
- Calories: 116
- Total Fat: 3g
- Protein: 2g
- Total Carbs: 20.6g
- Net Carbs: 17.2g
- Fiber: 3.4g
_____________________________
Ready to Transform Your Life?
_____________________________
If this sounds like the kind of transformation you’re ready for, but you’re not sure where to start, I’ve got you covered. My 12-Week Back-to-Basics Coaching Program is designed to help you make sustainable changes that fit into your life, no guessing, no overwhelm. Together, with weekly one-on-one sessions, we’ll create a personalized plan that aligns with your goals.
Want to take the first step? If you’re tired of the endless cycle of cardio, sugar cravings, and losing weight only to regain it, it’s time to rethink your strategy. Focus on what truly drives change: building muscle, nourishing your body, and using cardio smartly. These are not quick fixes, but helping you find a way to fit them into your life is my specialty. I can help you develop lasting habits that will transform your life and deliver results you’ve been dreaming of.
For more support, book your FREE call HERE.
If you like this recipe, make sure to check out my low-calorie, high-protein, fiber-rich, banana-blueberry, chocolate chip muffins HERE.