Smoky Sweet Potatoes

MAKES 4 SERVINGS

Just because you are on an elimination diet doesn’t mean you have to eliminate flavor—these sweet potatoes are a good example. With a hint of smokiness and spice, these sweet potatoes are a great side for grilled chicken, steak, or burgers. You can also add them to a vegetarian version of the Salsa Verde Chicken Enchiladas (page 137).

1½ pounds sweet potatoes

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon kosher salt

½ teaspoon garlic powder

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Scrub the sweet potatoes well under cold running water. Pat the potatoes dry and cut them into ½-inch cubes (there’s no need to peel). Transfer cubes to center of the prepared baking sheet and add the olive oil, smoked paprika, salt, and garlic powder. Stir to combine.

Roast until the sweet potatoes are brown and crispy on the outside and tender on the inside, 30 to 35 minutes total, using a spatula to flip the potatoes halfway through. Serve immediately.