Cinnamon Roasted Sweet Potatoes & Cranberries
on Nov 12, 2015, Updated Nov 30, 2020
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Cinnamon Roasted Sweet Potatoes & Cranberries
Ingredients
Scale
- 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!!