Brava for sweet potato! Or bravo for sweet potato bravas? This Paleo take on the popular Spanish Patata Bravas, or potato tapas, features roasted sweet and red flesh potatoes bathed in honey and spices. Inspired by Tempo Bistro’s fierce appetizer, this dish has a similar combination of sweetness and fiery bite. Bravas means brave and patatas is of course potato. The potatoes are brave as they douse themselves with an array of bold spices and ignite your mouth with heat, yet have that sweet side as most brave things do.
I made a lot of things with sweet potatoes under my baby food blog, Sweet Potato Bun. Until now, I didn’t have an incredible recipe where sweet potatoes were the star ingredient. Hah, Sweet Potato Bun. It’s cute, but I’m glad, and still glad, that I changed the blog’s name to something sassier. And good thing I did. You may have called me “Potato Bun” as a nickname. Still, it’s a lot better than being called “Honey.”
“Honey.” I can’t explain how much that nickname makes me cringe. The word “honey” should only be mentioned when describing appies, in hopes of eliciting hungry salivation. Cubed potatoes slathered in thick sweet honey then tossed with an array of fiery spices. Roasted until the sticky syrup and spices melt deep into the flesh of the potato. Each bite is an intense delirium of sweet and spicy heat. Did it work? Did I make you drool?
All right. I have a confession. The potatoes here aren’t all sweet potato. I threw in some red flesh potatoes in there. To me, potatoes are always part of my Paleo plate and it was only a matter of time before most accepted their awesomeness. Particularly, the Whole 30 crew recently welcomed potatoes in their program. I’ve used red fleshed potatoes, because I thought they looked pretty and unique. I’m not entirely sure what’s nutritionally special about red flesh potatoes, but there is something about them. Other than being so attractive.
Tempo paired their spicy sweet potato with a cilantro avocado dip. Of course I wouldn’t leave this out! The creamy avocado adds a subtle smoothness and a little tang to every bite. The coolness of the dip balances perfectly with the heated Bravas, almost like a fun sidekick to the sweet potato super hero. And dipping things are Fondue fun!
Vivid and fierce, spicy and sweet, Honeyed Sweet Potato Bravas with Avocado Cilantro Dip Honey are the highlight of your summer happy hour. Honey, you will love these!
- 2 Medium Jewel Sweet Potatoes
- 3 Small Red Flesh Potatoes (sub another sweet or gold potato)
- 3 Tablespoons of Ghee or Coconut Oil, melted
- ¼ cup of Honey
- 1 teaspoon of Spanish Paprika
- 1 teaspoon of Cayenne Pepper
- ½ teaspoon of Onion Powder
- 2 Garlic cloves, minced
- 1 Tablespoon of Fresh Cilantro Leaves
- 2 Avocados
- 1 teaspoon Lime Juice
- 2 Tablespoons of Coconut Cream
- Pinch of Sea Salt
- Cut the potatoes in 1" cubes and soak in hot water for about 15 minutes.
- Preheat oven to 425F.
- Drain the potatoes and dry with a paper towel. Coat in coconut oil, honey, and spices. Toss in the minced garlic.
- Lay flat on a roasting pan and roast at 425F for about 20 minutes, mixing halfway through.
- Blend contents together using a blender, food processor, or immersion blender.