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Slow Baked Omega Sweet Potatoes

by August 27, 2014

My gosh, I should have made more of these!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




  • 3 medium sized sweet potatoes, cubed (yield: 4 cups)
  • 3 tablespoon flax seed
  • 3 tablespoon shelled hemp seed
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon raw honey – see note
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon herbamare
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon marjoram


  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
  2. Place everything but yams in a big mixing bowl. Stir to combine, then add cubed yams. Stir to coat before laying out on prepared baking sheet.
  3. Bake for 95 minutes, or until tender on the inside and a bit crunchy on the outside.


To keep the recipe vegan, do not use honey. Instead, use maple syrup or coconut nectar

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

12.4 g

Saturated Fat:

1.6 g


375 mg


24.6 g

Dietary Fiber:

5.5 g

Net Carbs:

19.1 g


10.1 g


6.4 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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