Cinnamon Roasted Sweet Potatoes

These roasted sweet potatoes are healthy, subtly sweet, and cinnamon spiced! They're the perfect side dish for sweet potato lovers. My kids love them!

My 5 year old is obsessed with sweet potatoes! And so am I. They're naturally sweet, creamy, AND nutritious. A slam-dunk IMHO.

And they play well with others. Meaning they taste good in SO many dishes! These roasted sweet potatoes taste great solo, but they're great in salads and bowls too!

Me and my little buddy like to enjoy this recipe as a mid-day snack sometimes as well. Give it a try, I know you'll love it! Or try these amazing baked sweet potatoes instead.

Key Ingredients:

• Sweet potatoes - I used one pound of sweet potatoes, roughly 2 medium sweet potatoes. You don't need to peel them. The skin contains lots of feel-good nutrients, like fiber and antioxidants.
• Coconut Oil - Coconut oil is my fat of choice for roasting sweet potatoes. It keeps the sweet potatoes from sticking to the pan but also encourages browning and pairs well with cinnamon.
• Cinnamon - I love the warmth of the cinnamon with the salt and the nutty coconut oil. Cinnamon is a good source of antioxidants and beneficial plant compounds.
• Kosher salt - Kosher salt is my salt of choice. It has coarse granules which makes it harder to over-salt and easier to sprinkle. It also has a better flavor than table salt. If you only have table salt, cut the amount of salt in half or they will be too salty.

How to Roast Sweet Potatoes

Before you start, preheat your oven to 425 degrees Fahrenheit.

I like to let an empty sheet pan heat up in the oven while I prep the potatoes. Once the potatoes hit the hot pan, they immediately start caramelizing!

• Cut up the sweet potatoes into ½ inch chunks. Don't stress over them all being the same size. It's okay if they vary a little bit.

• Mix the melted coconut oil, cinnamon, maple syrup, and kosher salt.
• Pour the cinnamon mixture over the sweet potatoes and toss with clean hands until evenly coated.

• Remove the hot pan from the oven and carefully pour the sweet potatoes onto it. Spread them around evenly.
• Pop the pan back in the oven and roast for 22 to 25 minutes. They should be tender with caramelized edges.

How to Serve Roasted Sweet Potatoes:

• Serve alongside a rotisserie chicken or chicken tenders for an easy weeknight dinner!
• Top a cauliflower rice bowl with it, then add a fried egg.
• Use to make black bean and sweet potato tacos.
• Add to your favorite kale salad!
• Enjoy it by itself as a mid-day snack!

Expert Tips:

• Don't overcrowd the pan. You can always use two sheet pans if needed! If there's no space between the sweet potatoes, they will steam instead of roast.
• You can easily double the recipe. Just use two sheet pans instead of one.
• You can peel the sweet potatoes, but you don't have to! I personally like the skins on. They're barely noticeable and they provide lots of nutrients.

Storage Tips:

• Store leftover sweet potatoes in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave OR enjoy them cold on salads throughout the week!

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• Roasted Green Beans and Carrots
• Roasted Green Beans & Sweet Potatoes