Recipe: Cinnamon-Roasted Sweet Potatoes and Cranberries
We aren’t exaggerating when we say this dish is good enough to eat with breakfast, as a starchy dinner side dish, or for dessert! Cinnamon-roasted sweet potatoes and cranberries are a seasonal delight! They’re sweet with a touch of savory, chewy with a bit of crunch, and of course, the lovely flavor pairing of cinnamon almost guarantees this dish will be a hit. And despite its show-stopping flair, it’s a one-pan recipe that is easy enough to prepare any day of the week. Not feeding a crowd? Reduce the ingredient amounts by half. But also know it reheats fabulously as leftovers!
If you’re looking to add variety to your starch selections, keep sweet potatoes on rotation. As an excellent source of beta-carotene, they’re antioxidant-rich, high in fiber, and a rich in potassium, magnesium, and manganese. Plant-based foods are known to improve gut health, reduce inflammation, and boost immune function. The more variety of plants we can fit into our day and our week, the more varied nutrients and benefits for our health!
Cinnamon-Roasted Sweet Potatoes and Cranberries
Serves 8-10
Ingredients
- 5 large sweet potatoes, skin on and scrubbed well, cut into 1/2 inch cubes
- 1 C dried cranberries
- 3 Tbsp coconut oil, melted
- 2 Tbsp maple syrup
- 2 Tbsp cinnamon
- 1 tsp salt, divided
- 2 Tbsp pecan pieces
Directions
- Preheat the oven to 400°F. Line a large baking sheet with foil.
- In a large bowl, combine the sweet potatoes, cranberries, coconut oil, maple syrup, cinnamon, and 1/2 tsp salt. Toss to coat.
- Spread the mixture into a single layer on a baking sheet. Roast 35- 40 minutes, or until a fork easily pierces the sweet potatoes.
- Remove from the oven and sprinkle with the remaining 1/2 tsp of salt and pecan pieces. Serve warm.
Looking for an entirely savory sweet potato dish that is perfect for brunch? Try our sweet potato home fries.
