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  • Writer's pictureCrystal Munegatto

Hello Fall. Cinnamon Roasted Sweet Potatoes & Cranberries

As soon as the weather changes, end of August/beginning of September my heart swells. Bring on the cozy sweaters, the perfect boots, and especially the comfort of Fall food!!

When eating clean you find out that your spice cabinet is your very best friend. One thing I have learned to be true is that cinnamon and sweet potatoes go together. Cinnamon is the perfect spice to compliment the sweetness of the sweet potatoes...Not only does it scream fall, but when you roast cranberries they become tart, release their juices, and are the perfect addition to a fall dish.

> Ingredients:

  • 6 cups chopped sweet potatoes

  • 8 ounce bag of cranberries

  • 1 tablespoon coconut oil (melted)

  • 1 tablespoon maple syrup

  • 2 teaspoons cinnamon

  • 1 teaspoon salt

>> Directions:

  1. Preheat oven to 400 degrees.

  2. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly.

  3. Pour onto a cookie sheet lined with parchment paper.

  4. Roast for 40 – 50 minutes for until a fork easily pierces through the sweet potatoes. Remove from oven and sprinkle with remaining 1/2 teaspoon of salt.

Enjoy my people!

Recipe Source: littlebitsof

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