Cinnamon and sweet potatoes is a match made in flavor heaven. The signature spice of cinnamon complements the sweet potatoes, and the cranberries add a bright and unique freshness. This is definitely a healthy dish to make for the holidays. If you bring this to Thanksgiving, people are going to wonder why you didn’t bring more!
- Prep Time:10m
- Cook Time:50m
- Total Time:1h
- Serves: 2 people
- Category: Appetizers & Snacks, Sides, Vegan, Vegetarian, Gluten-Free
Ingredients
- 6 c chopped sweet potatoes
- 8 oz bag of cranberries
- 1 tbsp. coconut oil (melted)
- 1 tbsp. maple syrup
- 2 tsp. cinnamon
- 1 tsp. sea salt
Instructions
- Preheat oven to 400 degrees. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Sprinkle on cinnamon and 1 teaspoon of sea salt and stir to coat evenly.
- Pour onto a cookie sheet lined with parchment paper. Roast for about 40-50 minutes, or until a fork tender. Remove from oven and sprinkle with a little sea salt to taste. Enjoy!
