Cinnamon Roasted Sweet Potatoes & Cranberries
on Nov 12, 2015, Updated Nov 30, 2020
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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!
If you love this recipe we have lots more Cranberry recipes for you to try:
Cranberry Grapefruit Meatballs
Herb Crusted Pork Tenderloin w/ Cranberry Chutney
Cranberry Pecan Brussel Sprouts
Pecan & Cranberry Pastry Wrapped Brie
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PrintCinnamon Roasted Sweet Potatoes & Cranberries
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
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!
Going to make this dish..instead of the parchment paper can I use a ovenproof casserole dish ?
Yes you can!
My girlfriend loves sweet potatoes but I’ve never quite been on board, however, with the cinnamon I may have a chance. lol Thanks!
-Andrew
Hope you enjoy!
I haven’t made this yet, but I am super excited to. I am always cooking for my coworkers, but one has celiac disease. I plan on making this for the office with her in mind. Since I am from the South, I am considering a dash of cayenne pepper. Little sweet with a touch heat 😉 Thank you for all the wonderful gluten free recipes!
I hope she enjoys it, loves the idea of a little dash of cayenne pepper!!
I’ve made this several times; I’m making it again today, to take to a Christmas party where there will be lots of food that I’m not able to eat. It’s easy, tastes great and the cranberries add a festive color for the season.
Love that you are sharing with friends!!