Preheat oven to 400 degrees

Use 1 tbsp coconut oil to grease a large baking sheet.

Spread diced sweet potatoes evenly across the greased baking sheet and sprinkle liberally with paprika, sea salt, and pepper. Toss the sweet potatoes, so that they are evenly coated with spices.

Drizzle sweet potatoes with remaining tablespoon of coconut oil and add more spices if desired.

Cook for 15 minutes, tossing half way.

While the sweet potatoes are cooking, mix up a batch of the spicy cilantro aioli.

Crack the egg into a large mouthed mason jar.

Add lime juice, salt and pepper to taste, cilantro, chopped jalapeño, and 1/2 c light tasting olive oil.

Using a submersion blender, blend all ingredients until creamy. Set aside.

Once potatoes are complete, serve as an appetizer on a nice plate with toothpicks and a side of the spicy cilantro aioli.