Cinnamon Roasted Sweet Potatoes & Cranberries
on Nov 12, 2015, Updated Sep 06, 2024
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The perfect side dish bursting with bright berries and subtle sweetness this Cinnamon Roasted Sweet Potatoes and Cranberries.
Table of Contents
What Makes This Recipe Great
Why aren’t more things cinnamon roasted?! 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 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.
My obsession with sweet potatoes started years ago when I went semi-viral for my sweet potato toast (you may have caught me on the Dr. Oz show!) These days I love how I can add sweet potatoes to so many meals when I want to add some carbs and fiber and it helps that the kids love them. Cranberries are also an amazing source of various vitamins and antioxidants while also bringing a tart sweetness to a recipe.
Ingredient List
- Sweet Potatoes– make sure and cut these in a uniform size
- Cranberries– be sure and wash before you bake
- Coconut Oil
- Cinnamon
- Maple Syrup– natural maple syrup is the best
- Salt
Step By Step
- In a large bowl combine chopped sweet potatoes, cranberries and melted coconut oil mix together and sprinkle with cinnamon and salt.
- Pour onto a parchment lined cookie sheet and bake for 40-50 minutes in a 400 degree oven. Once cooked sprinkle with more salt. Enjoy!
Side Dishes and Extras Galore
Cinnamon 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!!