Welcoming Fall with Sweet Potatoes

I spend a lot of time in the summer dreading the fall.  Warm, sunny weather in the Pacific Northwest is a rarity and I truly do hate to see it go.  But now that cooler days have set in, I’ve remembered that I actually like wearing scarves and sweaters, using the fireplace, and making crock-pot dinners.  I also love sweet potatoes.

Even for breakfast.

These are perfect alongside some local grass-fed goat sausages.  I made enough for a few days and then breakfast was just a few microwave buttons away.

Cumin Roasted Sweet Potatoes
serves 3-4
adapted from September 2012’s Vegetarian Times 

Ingredients
– 3 small sweet potatoes, scrubbed and cut into 1/2 inch cubes
– 1/2 yellow onion, chopped
– 1 Tbsp coconut oil, melted
– 2 tsp cumin
– 1 tsp paprika

Preheat oven to 425F.  Toss all ingredient in a large baking dish until vegetables are well coated.  Roast for about 45 minutes, until fork-tender, stirring halfway through.

I added this post to this week’s Full Plate ThursdayThriving on ThursdaysWhole Foods Wednesday, Real Food Wednesday, Allergy Free WednesdayFat Tuesday, Hearth and Soul Hop, Cast Party Wednesday, Gluten Free Wednesday, Traditional Tuesday, and Slightly Indulgent Tuesday.