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Paleo Crispy Sweet Potato Roast


Sweet potatoes are layered with thin slices of shallots and roasted until tender, then crisped. A perfect side dish any time of year, but especially at Thanksgiving.

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  • 3 tablespoons salted or unsalted butter, melted
  • 3 tablespoons olive oil
  • Coarse salt and black pepper or red pepper flakes, to taste
  • 5 pounds sweet potatoes, peeled and sliced thin
  • 2 shallots, peeled and sliced thin


Servings 6
Preparation time 15mins
Cooking time 75mins
Adapted from


Step 1

Heat oven to 375°F (190°C). Heat butter and oil together until butter has melted. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish.

Sprinkle butter/oil with some salt and pepper. Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired. Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Increase oven heat to 450°F (230°C), remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned

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