Sweet Potato Croutons

The worlds most universal topping...but actually! The spices can be switched up to fit both savory and sweet dishes. The all around trick to these guys has to do with the backing instructions, so pay attention when you're ready to roast and DON'T, I repeat DON'T preheat the oven while you're chopping your taters.

I've been gluten-free for over 6 years now. Eliminating gluten from my system drastically helped calm my IBS symptoms. Gluten caused inflammation in my system and (warning: this may be TMI) felt like it caused my intestines to twist and not let anything pass, leaving me not just bloated but severely constipated. A similar thing happens to me when I eat coconut - coconut oil and sweetener are fine, but milk and meat are no bueno. I actually haven't come across anyone with difficulties digesting coconut, so if that's you I'd love to know! Not being able to eat corn and coconut makes gluten-free alternatives to things almost out of the questions. I embrace it and let myself get creative with "real food." Enter sweet potato croutons! They can be used on salads, soups, chia puddings, the list goes on. They are quite addicting and can also be eaten straight off the roasting pan (my preferred method HAHA). Feel free to go crazy on the spice combos depending on what you're pairing them with. This time around I kept it fairly simply with just salt, pepper, and some powdered ginger, however, they are phenomenal with fun flavors like garam marsala with lamb on a salad. Food for thought :)

Ingredients // Pantry items:

  • Sweet potato
  • High heat cooking oil (I used avocado oil)
  • Spices of choice (I used salt, pepper, and ginger powder this time around)
  • Parchment paper

Instructions:

  • Chop sweet potato into 1/4 inch - 1/2 inch cubes (your preference here) - I do this by cutting into O's and then slicing into cubes
  • Arrange on baking sheet lined with parchment paper
  • Spray // coat with oil and spice to taste preference - I use a dash of salt and pepper and then go very heavy on all the other spices
  • Turn oven on to 400F
  • Put sweet potato pieces in the over while it's preheating!
  • Once the oven hits 400F set timer for 10 mins
  • At 10 mins, slip pieces // mix them around on the baking sheet
  • Put back in oven for 10 more minutes
  • They should be done when the final timer beeps (you will know because they will be a nice crispy brown on the outside)

Enjoy with literally anything! Note that these instructions are for orange sweet potatoes, I anticipate cooking time would increase for purple as they are a bit denser.

XO