Cinnamon Roasted Sweet Potatoes & Cranberries
Why aren’t more things cinnamon roasted?! When eating clean you find out that your spice cabinet is your very best friend. Most nights consist of Matt and I just testing out new flavor combinations by throwing any old spice into a dish and seeing if it tasted good. One thing I have learned to be true is that cinnamon and sweet potatoes go together. I have added cinnamon to my sweet potato fries before and always love it. Cinnamon is the perfect spice to compliment the sweetness of the sweet taters and adding cranberries was necessary! Not only does it scream fall, but when you roast cranberries they become so perfectly tart, release their juices and become little pockets of flavor. I also added just a little maple syrup for additional sweetness and coconut oil to get those crispy edges on the taters. I envision this on your thanksgiving table and all of your relatives going “oooooooooh!!” and “ahhhhhhhhh!!!” Trust me, dishes with beautiful colors get the most love. Much prettier than those boring mashed potatoes (not that those aren’t amazing). Thanksgiving is just one of those holidays you gotta be a show stopper. Best part? It’s SO simple. See…..?
Throw it all together!
Coat those babies in love (coconut oil = love…obvi).
See what I meant about those colors?
Let’s impress people friends!
ENJOY!
Pin it!
Cinnamon Roasted Sweet Potatoes & Cranberries
Print Recipe
Pin RecipeIngredients
- 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
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. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper. 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!
Those look really good! For health reasons, we\’ve had to cut way back on our sugar intake, even our old fave, maple syrup, so I\’ll have to omit that one ingredient, but our palates have adapted to less sugar, so I suspect we will find these almost as tasty. Thanks for a fun new recipe!
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Sounds good – I’m thinking about adding a cup of chopped pecans!
yes!
Can I substitute the coconut oil to olive oil?
Yes definitely!!
I’m making this for a work party. One of my coworkers is on a strict diet and I think she would LOVE this. My question is would I be able to make this the night before and reheat it?
Sure!! The sweet potatoes won’t be crispy but it will still taste delish!!
I saw this on Pinterest a few days ago – and ended up making it for Thanksgiving! It was just the right balance for me of easy and festive – we really like it, and I will make it again.
My, cinnamon is good with sweet potato…
Yay!!! One of my favorites… cinnamon & sweet taters belong together!! 🙂 Thanks so much!!
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Will dried cranberries work?
They actually won’t work for roasting but if you want you can just roast the sweet potatoes and add dried cranberries to them after they cook!!
The recipe says 1 tsp of salt, yet the instructions say to add the salt before cooking & then it says add the “other 1 tsp salt” after cooking. ????
Ah thank you for letting me know! It is 1/2 then 1/2!
Aha! I just made it & it’s wonderful! I even drizzled a little more maple syrup on them after cooking. Yum!
Awesome!! One of my favorites!! 🙂
Can you substitute butternut squash for the sweet potatoes?
Yes definitely!! That would be delish!
Now maple syrup isn’t allowed on the whole 30 correct?
Correct!! You can make these without it though!
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When you write 400 degrees, its Fahrenheit right? 😀
You’re welcome to visit my brand new blog, a feedback would be wonderfull! 🙂
Yes Fahrenheit!!
I’m not sure on the rating yet. I made this recipe for some guests coming for dinner tonight. I was a bit disappointed that the sweet potato and cranberries burned and stuck to the parchment paper. I think I lost about half the cranberries (I couldn’t get them off the parchment paper). Is it supposed to do that? Or maybe my oven is a little hot (I used the 400 degrees that recipe calls for)? I’ll have to let you know later how it tastes. I hope it still tastes okay!
Hmmm that is strange! Maybe you oven runs hot? It could depend on elevation too? Sorry about that!
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This recipe is so amazing! I didn’t get a chance to make it with fresh cranberries as the season has passed, but I used frozen and it turned out great. I brought leftovers for lunch and my co-workers all comment on how yummy it smells.
Awesome!!
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Going to make this dish..instead of the parchment paper can I use a ovenproof casserole dish ?
Yes you can!