Roasted Cinnamon Sweet Potatoes

September 12, 2013

If someone asked me what my favorite side dish is, roasted cinnamon sweet potatoes would be the answer without hesitation. It’s funny really… I never used to like sweet potatoes. In fact, I never used to like a lot of the vegetables I eat today. Such a grown up I’ve become! I do believe your taste buds change once you start to eat healthy. I no longer crave a lot of things I used to eat on a daily basis. So… eat your veggies!
The cinnamon adds a warmth and sweetness to the potatoes, making it feel a lot like comfort food. Yet, it’s good for you! Cinnamon is excellent for your digestive system and in recent studies said to improve type 2 diabetes and insulin resistance. A side that everyone will love and the perfect cure for any sweet tooth craving. Dip them in greek yogurt or add a little agave/honey for an extra treat.

1 sweet potato, peeled and chopped into cubes
1 teaspoon olive oil or oil of choice
1 to 2 tablespoons of cinnamon
*optional: greek yogurt
*optional: agave nectar/honey drizzle

Wash and peel your sweet potato all around, then cut into like sized cubes. On a baking sheet, place tin foil down and spray/olive oil so the potatoes do not stick. Add the cubes to the pan and arrange so they are not on top of one another. Add the cinnamon amount to your liking. Drizzle olive oil, and if desired, drizzle agave/honey on top. Bake at 375 degrees for approximately 15-20 minutes, stirring occasionally and watching so they do not burn. They should turn out crispy but moist in the middle.